Gingery Pork and Cucumber Pitas

gingery-pork-cucumber-pitas
Photo by  Marcus Nilsson
Gingery Pork and Cucumber Pitas 3.9 82 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 516 calories
    • Fat 23 g
    • Sat Fat 7 g
    • Cholesterol 81 mg
    • Sodium 766 mg
    • Protein 29 g
    • Carbohydrate 49 g
    • Fiber 3 g

In a medium bowl, combine the vinegar, sugar, and ¼ teaspoon salt, stirring until the sugar dissolves.

Add the cucumbers and jalapeño and let sit, tossing occasionally, for at least 5 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat.

Ingredients

  1. Check 1/4 cup rice vinegar
  2. Check 2 teaspoons sugar
  3. Check kosher salt
  4. Check 2 Kirby cucumbers, thinly sliced
  5. Check 1 red or green jalapeño, thinly sliced
  6. Check 1 tablespoon olive oil
  7. Check 1 pound ground pork
  8. Check 1/4 cup hoisin sauce
  9. Check 1 tablespoon grated fresh ginger
  10. Check 4 pitas, halved

Directions

  1. In a medium bowl, combine the vinegar, sugar, and ¼ teaspoon salt, stirring until the sugar dissolves.
  2. Add the cucumbers and jalapeño and let sit, tossing occasionally, for at least 5 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat.
  4. Cook the pork, breaking up with a spoon until no longer pink, 5 to 6 minutes. Stir in the hoisin sauce, ginger, and 2 tablespoons water.
  5. Fill the pita halves with the pork and the cucumber salad.