This is our third entry in cooking Hakka cuisine. Out of the three we’ve made thus far, this is by far the most satisfying. Allowing the pork to simmer in its own juices with the pickled cucumbers, rice wine, and cooking wine for 45 minutes really elevates the flavors of the whole meal.

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Hakka-Style Minced Pork with Pickled Cucumber over Rice (客家醬瓜滷肉飯)

Course

Main Dish

Cuisine

Hakka

Prep Time

5 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 2 cups rice
• 1 tbsp oil olive
• 10 g pickled cucumber (醬瓜)
• 0.5 lb pork ground
• 1 tbsp garlic minced
• 1 shallot
• 1 tbsp cooking wine
• 3 green onion

Sauce

• 3 tbsp soy sauce
• 3 tbsp rice wine
• 0.25 cup water

Course Main Dish Cuisine Hakka Prep Time 5 minutes Cook Time 45 minutes Servings people Ingredients 2 cups rice 1 tbsp oil olive 10 g pickled cucumber (醬瓜) 0.5 lb pork ground 1 tbsp garlic minced 1 shallot 1 tbsp cooking wine 3 green onion Sauce 3 tbsp soy sauce 3 tbsp rice wine 0.25 cup water

Instructions

1. Place rice in rice cooker. Add oil to wok, and set to medium-high heat.
2. Cook pork with pickled cucumber, before meat is completely cooked add garlic and cook for additional minute.
3. Add the sauce (soy sauce, rice wine, and water) with shallots and cover wok and let simmer for 30 minutes.
4. Add cooking wine, and let simmer for another 10 minutes.
5. Plate rice in a bowl, add cooked meat, and top with sliced green onion.

Recipe Notes

The addition of water is usually not traditionally added, but we've found that adding it helps keep the meat from drying out.