Dish of Pork with Cucumber
(click to enlarge)

Pork with Cucumber


China    
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 #
***
55 min
Prep		 In the West, cucumber is almost always consumed raw, but it is a fairly common cooking vegetable in Asia. Cooked quickly in a stir fry, it is still fairly crisp.

1
8
-------
1/4
1/4
1
1
1
1/2
1
-------
1
1/2
1/2
-------
1
1
-------
2
1/4
3
1
3
#
oz
---
t
t
t
t
t
t
t
---
t
T
T
---
t
T
---
cl
in

t
T
Pork (1)
Cucumber (2)
-- Marinade
Sugar
Pepper (3)
Rice Wine (4)
Soy Sauce
Sesame Oil dark  
Baking Soda
Cornstarch
-- Sauce
Pepper
Water
Soy Sauce
-- Thickener
Cornstarch
Water
------
Garlic
Ginger Root
Scallions
Chili, pickled (5)
Oil (divided)
Prep   -   (40 min)
  1. Slice PORK thin with the grain, and cut slices into very narrow strips about 2 inches long. Rinse well in Cold Water, massaging and changing the water until it runs clear. Drain and wring out to remove excess water.
  2. Add all Marinade items to Pork and massage well. Set aside for at least 15 minutes, or up to 8 hour in the fridge.
  3. Peel CUCUMBER. Cut in half lengthwise, scoop out seed mass and slice diagonally into half moons about 1/8 inch thick.
  4. Mix all Sauce items.
  5. Stir together Thickener items to make a slurry.
  6. Crush GARLIC. Slice GINGER very thin and cut slices into threads. Cut SCALLIONS into 1 inch segments, white and light green only (reserve dark greens for garnish). Chop Pickled Chilis fairly fine (measure is after chopping). Mix all.
  7. Slice Scallion Greens thin for garnish.
RUN   -   (15 min)
  1. Over highest flame, heat Wok to smoking temperature. Pour in 1 T Oil and stir it around to coat. Spread in 1/2 the Pork in a single layer and let sit until it comes loose, then fry stirring another 30 seconds or so. Remove and set aside. Heat the Wok back to smoking temperature and pour in another 1 T Oil and do the same with the other half of the Pork. Add to that already done.
  2. Wipe the Wok and bring back to smoking temperature. Stir in Garlic mix. Fry stirring about 30 seconds.
  3. Stir in Cucumbers fry stirring another 1 minute.
  4. Stir in Pork, then stir in Sauce mix by pouring it around the rim of the wok and letting it drain down.
  5. Stir up Thickener and stir in for about 30 seconds. Adjust liquid if needed with with a little water.
  6. Turn out immediately into a serving bowl. Serve hot, garnished with Scallion Tops, and with plenty of steamed Jasmine rice.
NOTES:

  1. Pork:

      Just about any cut will work fine. How fatty the cut is is up to you, but pork belly is probably a bit too far.

  2. Cucumber:

      American green blimps are preferred for this recipe, but others will work. The photo example was made with Persians, unpeeled and seeds in, because that's what I had.

  3. Pepper:

      In China White Pepper will always be used, but I tend to use Black anyway.

  4. Rice Wine:

      Use a good drinkable Chinese Rice Wine. If you don't have it, a dry Sherry can be used. For details see our Chinese Rice Wine page.

  5. Pickled Chilis:

      These are easily available in East and Southeast Asian markets. The amount given will make it's presence known, but very lightly. For details see our Chinese Chilis page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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