Spicy Cashew Cucumber Pork

Spicy Cashew Cucumber Pork

Cucumber is not added to many cooked dishes in the West, but it is used quite frequently this way in many Asian cuisines and it works very well indeed. Here, the soft flesh of the Cucumber is given a textural contrast with crunchy roasted Cashews, and the underlying sweet and sour notes of Sugar and Rice Vinegar are offset by the sharp bite of Spicy Bean Paste. The recipe is very simple, and a good way to use up leftover Pork.

Ingredient Notes

The Main Ingredients for Spicy Cashew Cucumber Pork
The Main Ingredients for Spicy Cashew Cucumber Pork

The chili bean paste used in this recipe is the Lee Kum Kee™ Brand Spicy Bean Sauce, which, as I have noted before, is marketed as a ‘Ma Pos Sauce’. It actually fails at that intended use, but is a very decent general-purpose Chili Bean Paste otherwise.

Leftover Roast Pork was used to make the dish for this post, but any cold leftover Pork will work just fine.

By the way … the more astute of those reading this will probably note that the picture above doesn’t show *all* the ingredients listed in the Recipe Card below. The Sugar is omitted by mistake.

The Basic Method

Frying the Cubes of Pork
Frying the Cubes of Pork

The first step is frying the leftover Pork cubes until they begin to turn a nice golden color here and there. They may throw of some fat during this process (depending on the cut of Pork you are using), so once the cubes are cooked, spoon off all but a Tablespoon or so.

Finishing the Spicy Cashew Cucumber Pork
Finishing the Spicy Cashew Cucumber Pork

Next, Add the Cashews, followed a minute later by the Cucumber and stir-fry briefly. Then add the remaining ingredients and cook down over moderately high heat until the sauce becomes a glaze.

Serve your Spicy Cashew Cucumber Pork piping hot.


Your Recipe Card:

Spicy Cashew Cucumber Pork

Spicy Cashew Cucumber Pork contrasts the texture of tender Cucumber with crunchy Cashews, and pairs sweet and sour with the spicy heat of Chili Bean Paste.
Course: Main Dish
Cuisine: Chinese
Keyword: Cashews, Chili Bean Paste, Cucumber, Pork
Author: John Thompson

Ingredients

  • 1/2 lb. Cold Roast Pork in 1 cm dice;
  • 1 cup diced Cucumber;
  • ½ cup Cashews;
  • 3-4 tbsp. Lee Kum Kee Brand Spicy Bean Paste *See Notes
  • 3 tbsp. Rice Vinegar;
  • 1 tsp. Sugar;

Instructions

  • Heat a tablespoon of oil in a pan over moderately high heat and then sauté the Pork cubes until golden.
  • Spoon off any excess fat leaving a tablespoon or so along with the meat and dd the Cashews, followed by the Cumber.
  • Stir-fry briefly, then add the bean past, vinegar and sugar.
  • Allow the sauce to reduce to a thin glaze and then plate and serve immediately.

Notes

Lee Kum Kee™ Brand Spicy Bean Paste is readily available in Asian Grocery Stores, many Supermarkets, and on-line.

Comments, questions or suggestions most welcome!