In a mixing bowl, combine ground pork, soy sauce, freshly grated ginger, and minced garlic. Use your hands to mix until thoroughly combined. Let rest for about 5 minutes.

Take small amounts of the pork filling and press it into the center of each mini tortilla. Fold the tortillas over the filling and pinch the edges together.

In a large skillet, heat a tablespoon of oil over medium-high heat until it shimmers.

Carefully place 2-3 assembled tacos into the hot skillet. Fry for 3-4 minutes on each side until golden brown and crispy.

While the tacos are frying, prepare the quick-pickled cucumbers by slicing them and drizzling with rice vinegar and sprinkling sugar. Let sit for at least 5 minutes.

Once crispy, remove tacos from the skillet, place on a paper towel-lined plate. Top with quick-pickled cucumbers and a drizzle of dipping sauce. Serve immediately.