Crispy Ginger Pork and Cucumbers


  • 1 cup long-grain white rice
  • 1 tablespoon canola oil
  • 1 pound ground pork
  • 2 cloves garlic (finely chopped)
  • 1 small red chili (seeded if desired, finely chopped)
  • 2 tablespoons fresh ginger (grated)
  • 2 tablespoons tamari or soy sauce
  • 4 tablespoons fresh lime juice
  • 1 teaspoon brown sugar
  • 1 English cucumber (thinly sliced)
  • 2 scallions (thinly sliced)
  • 1 cup fresh cilantro
  • ½ cup fresh mint


Cook the rice according to package directions.

Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until golden brown and crispy, 6-8 minutes.

Add the garlic, chili and 1½ tablespoons ginger and cook, tossing, for 1 minute. Remove from heat and add 1 tablespoon tamari sauce and 2 tablespoons lime juice (adding up to ¼ cup water if the mixture seems dry).

In a large bowl, whisk together the brown sugar and the remaining ½ tablespoon ginger, 1 tablespoon tamari sauce and 2 tablespoons lime juice. Add the cucumber and scallions; toss to coat. Fold in the cilantro and mint. Serve the pork and cucumbers over rice.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License