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Spicy Pork with Sea Cucumber
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Spicy Pork with Sea Cucumber

This Spicy Pork with Sea Cucumber dish combines the unique texture of Sea Cucumber with Pork, Chili, and the Umami punch of Fermented Shrimp.
Course: Main Dish
Cuisine: Asian
Keyword: Broccoli, Chili Paste, Cumin, Fermented Shrimp Paste, Ground Pork, Dried Sea Cucumber
Author: John Thompson

Ingredients

  • 1 dried Sea Cucumber reconstituted;
  • 1 Tbsp. Cumin Seed;
  • 2 Cups Water;
  • 3 Tbsp. Fermented Shrimp Paste
  • 1.5 Tbsp. Sugar;
  • ¼ cup White Vinegar;
  • 3 – 4 Tbsp. Chili Paste
  • 1 lb. ground Pork
  • 1 Scallion chopped;
  • 1 Tbsp. each Ginger and Garlic Paste;
  • 1 Tbsp. Cornstarch mixed to a slurry with a little water;
  • 1 ½ cups blanched Broccoli Florets;

Instructions

  • Slice the reconstituted Sea Cumber in half lengthwise, and then cut each half horizontally in to thin slices.
  • Fry the Sea Cumber slices in hot oil over a medium flame along with the Cumin until the Sea Cumber starts to take on a slight crispiness on the edges.
  • Add the Water, Fermented Shrimp Paste, Chili Paste, Sugar and Vinegar to the pot and simmer slowly until the liquid has reduced by half.
  • Mix the Pork with the Scallion, Garlic and Ginger paste, stirring well, and then form 16 balls. Fry these in oil until just browned and cooked through.
  • Bring the pot to a boil, thicken the sauce with the Cornstarch slurry, then add the meatballs and Broccoli. Cook for a few minutes until all is heated through and then serve.