1/2 lb (225g) lean ground pork

1 1/4-inch (1/2-cm) thick slice of spicy pancetta cut into thin lardons

1 tablespoon (15 ml) of olive oil

1 shallot, finely chopped

1 tablespoon (15 ml) of Tabasco chipotle

6 5-inch (13-cm), mini cucumbers, halved lengthwise and seeded (or Lebanese or pickle cucumber)

1/4 cup (60 ml) cream cheese, softened

coriander

salt and pepper

In a skillet, brown the meat and pancetta in the oil until the meat is crispy. Season with salt and pepper. Add the shallot and Tabasco. Continue cooking for about 1 minute. Drain if necessary. Adjust the seasoning. Set aside.

With a spoon or a pastry bag, fill the cucumber cavity with cream cheese and top with the warm meat mixture. Garnish with a few coriander leaves.

Serve as an hors d’oeuvre.

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