Pork san choy bau

Pork san choy bau

Serves: 4  |  Preparation time: 15 mins  |  Cooking time: 10 mins

Ingredients:

800g Tasman pork mince
1 tbsp oil
1 tsp sesame oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 small carrot, finely diced
140g can water chestnuts sliced and chopped
3 tbsp Kecap Manis sauce (sweet Soy)
2 tbsp Sriracha hot sauce (optional)
16 baby Cos lettuce leaves, washed

To garnish:

Bean sprouts
Sliced spring onions
Carrots, julienned
¼ cup coriander, chopped
1 long red chilli, sliced


Method:

  1. Heat a wok or deep frying pan over a high heat for 2 minutes.
  2. Add the oil and sesame oil, then sauté the onion, garlic, diced carrot and water chestnuts, stirring for 1-2 minutes. Remove and set aside.
  3. Add the pork mince to the pan and brown well for 4-5 minutes.
  4. Return the onion mixture to the wok with the Kecap Manis sauce and Sriracha sauce and stir-fry for a further 2 minutes.
  5. To serve, spoon pork mixture into the prepared lettuce leaves and garnish with bean sprouts, sliced spring onions, julienne carrot, chilli and coriander.


Recipe kindly provided by Australian Pork

Results may vary.