Gingery pork and cucumber pitas


  • 1/4 cup rice vinegar
  • 2 teaspoons sugars
  • Kosher salt
  • 2 Kirby cucumbers, thinly sliced
  • 1 red or green jalapeño paper, thinly sliced and seeded, if desired, for less heat
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 1/4 cup Hoisin sauce
  • 1 tablespoon grated fresh ginger
  • 4 pitas, halved


  1. In a medium bowl, combine the vinegar, sugar, and 1/4 seat spoon salt; stir until the sugar dissolves.  Add the cucumbers and jalapeño and let sit, tossing occasionally, for at least 5 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat.  Cook the pork, breaking it up with a spoon, until no longer pink, 5 to 6 minutes.  Sir in the hoisin, ginger, and 2 tablespoons water.
  3. Dividing evenly, fill the pita halves with the pork and the cucumber salad.

Source:  Real Simple

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