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1
Preheat the oven to 350.
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2
Cut the cucumbers crosswise in thirds.
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3
Using an apple corer or a small spoon, hollow out the seedy centers.
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4
In a large saucepan, bring 1 inch of water to a boil.
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5
Spread the cabbage in a steamer basket and set it over the saucepan.
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6
Cover the cabbage and steam until tender, about 5 minutes.
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7
Let the cabbage cool slightly, then pat dry and finely chop.
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8
In a medium bowl, blend the cabbage with the pork, chives, ginger, garlic, cilantro, soy sauce, chili paste, sesame oil and cornstarch.
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9
Spoon the filling into the cucumbers and stand them in a 13- by 9-inch baking dish.
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10
In a medium saucepan, bring the stock to a simmer.
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11
Pour it over the cucumbers.
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12
Cover the baking dish with foil and bake the cucumbers for about 40 minutes, or until they are tender and the pork is cooked through.
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13
Let the cucumbers cool in the stock for about 20 minutes.
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14
Slice the cucumbers on the diagonal and transfer to a platter.
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15
Sprinkle with chives and serve.
