Refreshing Pork Cucumber Cups
Ah, Memorial Day, the unofficial start of summer. Time for ice cream, salads and cool, refreshing appetizers to beat the rising temperatures! But for the carnivores, salads don’t necessarily have to be vegetarian, as you can see from this recipe.
Cucumbers are probably among the most refreshing vegetables ( or are they fruit?). Chilled or not, they never fail to appease the hot days of summer, even in those days where everyone seems to be gravitating towards grills and barbecue.
1/4 lb ground pork
2 medium-sized cucumbers
3 cloves garlic, peeled and crushed
1 small red onion, chopped
1 small tomato, chopped
1/4 cup green onions, chopped
1 small red bell pepper, seeded and sliced into very tiny squares
1/3 cup Russian parsley, chopped
1 tbsp Olive oil
1 tbsp feta cheese
1 box (1.5 oz) raisins
1/3 cup soy sauce
Salt and pepper to taste
Slice cucumbers into 1 inch-thick rounds. You can either peel them entirely or leave strips of the peel. Using a melon baller, scoop out the seeds and some flesh of the cucumber to create a well in which to put the pork mixture. Set aside. In a medium wok, heat Olive oil. Add garlic, red and green onions and tomatoes and sauté for about two miniutes. Add ground pork and cook until fully browned. Add soy sauce. Add salt and pepper to taste. Add in red bell pepper, parsley and raisins and continue to cook for another two minutes, stirring constantly. Remove from heat. Place cucumbers on a serving plate. Fill the cucumber well with the pork mixture and top with feta cheese.