1 Tbsp. reduced-sodium soy sauce
½ tsp. cornstarch
½ tsp. freshly ground black pepper plus more
½ lb. ground pork
1 Tbsp. olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
½ tsp. finely chopped peeled ginger
½ tsp. ground turmeric
¼ cup rice vinegar
1 Tbsp. chopped pickled spicy chiles
Kosher salt
Smack whole cucumbers, turning against work surface 3–4 times to loosen and tenderize. (Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.) Slice cucumbers into 3”-long pieces; set aside. Whisk soy sauce, cornstarch, and ½ tsp. pepper in a large bowl; mix in pork and set aside.
Heat oil in a large skillet over medium heat. Cook onion, garlic, and ginger, stirring often, until softened, about 5 minutes; mix in turmeric. Add pork mixture and cook, breaking up with a spoon, until brown and cooked through, about 5 minutes. Increase heat to high. Add vinegar, chiles, and smacked cucumbers. Toss to coat. Transfer to a medium bowl and let sit, tossing occasionally, 1 hour; season with salt and pepper.
Adapted from Bon Appetit Online
·
This recipe was most recently featured in
Boston Organics Newsletter No. 16 of 2014.