Taiwanese Rice Burger (Guabao - Soy-Free)

Instructions

1. 1In a large bowl, combine the 4 cups of cooked rice, 2 large eggs, and 1/4 cup tapioca starch. Mix thoroughly until everything is well combined. Divide the mixture into 4 equal portions and shape each portion into a round, flat bun, about 7.5 cm in diameter and 1.27 cm thick.
2. 2Heat 1 tablespoon of the 2 tbsp vegetable oil in an approximately 30 cm non-stick skillet over medium-high heat (400°F / 200°C). Carefully place the 4 rice buns into the hot skillet. Cook for 5-7 minutes per side, until they are golden brown and slightly crispy. Remove the rice buns from the skillet and set them aside on a plate.
3. 3Add the remaining 1 tbsp of 2 tbsp vegetable oil and the 1 tsp sesame oil to the same about 30 cm non-stick skillet. Add the about 450 g ground pork and cook over medium-high heat (400°F / 200°C), breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
4. 4Stir in the 2 tbsp rice wine, 2 tbsp coconut aminos, 1 tsp ground ginger, and 1 tsp sugar. Continue to cook, stirring occasionally, for 3-5 minutes, or until the sauce has thickened and coats the pork.
5. 5Prepare the toppings: roughly chop the 1 cup pickled mustard greens and crush the 1/2 cup peanuts. Finely chop the 1/4 cup cilantro.
6. 6To assemble the Taiwanese Rice Burgers, carefully slice each of the 4 cooked rice buns in half horizontally, creating a pocket. Spoon a generous amount of the cooked pork mixture into the bottom half of each rice bun. Top the pork with the chopped pickled mustard greens, crushed peanuts, and chopped cilantro.

Substitutions

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