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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.
Prep Time20 mins
Cook Time1 hr
Course: Main Dish
Cuisine: Asian
Keyword: Broccoli, Chili Paste, Cumin, Fermented Shrimp Paste, Ground Pork, Dried Sea Cucumber
Servings: 4 as one dish in a Chinese meal
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.