Black Pepper Pork with Cucumber
A quick and flavorful stir-fry featuring tender pork pieces and crisp cucumber tossed in a rich black pepper sauce. This dish comes together in under 30 minutes, making it perfect for busy weeknights.
Story
This speedy stir-fry balances the savory punch of black pepper sauce with the cool crunch of fresh cucumber. The key is to keep the pork tender by not overcooking it and to add the cucumber at the right moment so it retains some bite.
Ingredients
pork loin
200g, cut into small cubes
cucumber
1 medium, cut into matching cubes
black pepper sauce
3 tablespoons
cooking wine
1 tablespoon
vegetable oil
3 tablespoons
salt
to taste
garlic
2 cloves, minced
Instructions
1
Prep the ingredients
Cut the pork into uniform small cubes, about 1cm each. Pat dry with a paper towel. Cut the cucumber into similar-sized cubes. Mix the pork with cooking wine and a pinch of salt, then set aside to marinate briefly.
2
Blast the cucumber
Heat 1 tablespoon of oil in a wok over medium heat until shimmering. Add the cucumber cubes and stir-fry for about 30 seconds until they start to turn bright green. Remove and set aside.
3
Cook the pork
Add the remaining oil to the wok. Add the marinated pork cubes and stir-fry over high heat. Cook until the pork changes color and is no longer pink, about 2-3 minutes.
4
Bring it all together
Add the garlic and stir for 10 seconds until fragrant. Pour in the black pepper sauce and return the cucumber to the wok. Toss everything together for another minute until well coated and heated through. Season with salt if needed and serve immediately.
