Best Oriental Minced Pork In Lettuce Leaves Recipes

PORK YUK SUNG (PORK IN LETTUCE LEAVES)

Steps:

• Best to use pork mince with a low fat content 3% if you can get it.
• Slice the ginger (About 3cm peeled and sliced very finely).
• Slice the garlic very finely.
• Chop the spring onions.
• Dice the celery into very small cubes.
• Chop the water chestnuts, again into very small cubes. (5mm).
• Put the above ingredients to one side.
• Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
• Pat dry and put to one side.
• In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
• Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
• Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
• Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
• Then put the sauce mixture in the pan and stir.
• Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
• To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

SAN CHOY BAU

Steps:

• Heat a larger wok or pan on a high heat and add the peanut and sesame oil, Add the pork mince and break up with a wooden spoon and brown evenlyOnce browned remove from you wok and put to the side, leave the pork fat and juices in the wok, add your garlic, ginger and spring onion, wok fry for about a minute then add your pork mince back in.
• In a bowl mix together the soy, oyster sauce, rice wine vinegar, sugar and cornflour into a slurry. Add the slurry to the pork mince in the wok and stir through, the cornflour will thicken the sauce around the mince. Add the water chestnuts, mung beans and chopped fresh coriander. Mix through well and this part is done.
• For the lettuce cups remove the core from your ice berg lettuce using a sharp knife or bang the base of your lettuce on the bench and twist out the core.Carefully peel away the leaves keeping them whole, give them a wash in cold water and tip upside down to allow to drain.
• Serve your pork mince in a bowl in the centre of the table with the lettuce cups on the side, a dish of the chopped peanuts, more fresh coriander, and the sriracha if you want to add a chilli kick to your San Choy Bau. (See note 2)
• Let everyone create there own style of hand held goodness. Enjoy!

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

CHINESE MINCED PORK IN LETTUCE CUPS

Steps:

• Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
• Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
• Saute pork in a large skillet until it is browned.
• Remove meat from skillet and drain off any fat.
• Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
• Add wine and pork to the skillet and stir until wine reduces.
• Add hoisin, oyster and soy sauces, stirring to mix well.
• Stir in water chestnuts and cilantro and heat through.
• Place on platter and garnish with toasted pine nuts.
• Serve meat with lettuce cups.