"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Gingery Pork and Cucumber Pitas Recipe

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This recipe for Gingery Pork and Cucumber Pitas, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Suda
Added: Friday, October 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup rice vinegar
2 teaspoons sugar
Kosher salt
2 Kirby cucumbers, thinly sliced
1 red or green jalapeno, thinly sliced
1 tablespoon olive oil
1 pound ground pork
1/4 cup hoisin sauce
1 tablespoon grated fresh ginger
4 pitas, halved

Directions:
Directions:
In a medium bowl, combine the vinegar, sugar and 1/4 teaspoon salt, stirring until the sugar dissolves. Add the cucumbers and jalapeno and let sit, tossing occasionally, for at least 15 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the pork, breaking up with a spoon until no longer pink, 5 to 6 minutes. Stir in the hoisin, ginger and 2 tablespoons water.

Fill the pita halves with the pork and cucumber salad.

Personal Notes:
Personal Notes:
I use regular cucumbers and omit the jalapeno. I also prefer flatbread over pitas. They are really good if you warm them first.

 

 

 

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