Pork san choy bau

Pork san choy bau

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


  • 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


  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.