Taiwanese Steamed Pork with Pickled Cucumber (Guazi Rou) 台式瓜子肉
Taiwanese Steamed Pork with Pickled Cucumber is a comforting classic Taiwanese home-style dish. Minced pork is mixed with chopped pickled cucumber, garlic, and egg white, then steamed until tender and juicy. It’s savoury, flavourful, and perfect with a bowl of steamed rice.
Ingredients
- 300 g 10% fat minced pork
- 65 g Taiwanese pickled cucumber (脆瓜/蔭瓜), finely chopped
- 2 tbsp pickled cucumber brine
- 5 g garlic, finely minced
- 3 g ginger, finely minced
- 10 g spring onion, finely chopped
- 1 tbsp cooking wine
- 1 tbsp soy sauce
- A pinch of white pepper
- 1 egg white
- 2-3 tbsp water
- 1 tsp corn flour
Instructions
- Prepare the Ingredients: Finely chop the pickled cucumber and set aside.
- Mix the Pork: In a large mixing bowl, combine the minced pork, chopped pickled cucumber, pickled cucumber brine, garlic, ginger, spring onion, cooking wine, soy sauce, white pepper, egg white, water, and cornflour. Stir the mixture in one direction until the pork becomes slightly sticky and well combined.
- Shape the Pork: Transfer the mixture to a heatproof shallow bowl or plate and spread it into an even layer.
- Steam: Once the water is boiling, place the dish in the steamer. Steam over high heat for 12–15 minutes, or until the pork is fully cooked through.
- Serve: If desired, place an egg yolk in the centre just before serving. Serve hot with steamed rice and enjoy!
Optional: Use the back of a spoon to make a small indentation in the centre if you'd like to add an egg yolk before serving.
Notes
I used 10% fat minced pork for this recipe, but 20% fat minced pork works just as well and will give you a juicier, more tender result.
