Pork San Choy Bau delivers on flavour and texture. Serve it up with some beautiful crispy lettuce leaves and all you will hear at the table is YUM!
I’ve always enjoyed San Choy Bau – even though it can be a little messy! 🙂 This is a combination of about 3 different recipes that I’ve been tweaking for awhile! This is really tasty and yummy with lovely large crisp lettuce leaves.
- 2 garlic cloves, peeled
- 2cm fresh ginger
- 4 spring onions, quartered
- 1 red chilli, deseeded
- 20g olive oil
- 1 carrot, quartered
- 190g can water chestnuts, drained
- 30g soy sauce
- 30g oyster sauce
- 10g lime juice
- 15g Chinese cooking wine (or white wine)
- 1 tsp coriander, ground
- 500g pork mince
- large iceberg lettuce leaves
Place garlic, ginger, spring onions, chilli and oil into TM bowl and chop
3 sec / speed 8.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add carrot and chop 3 sec / speed 6.
- Add water chestnuts and chop 2 sec / speed 4. Scrape down.
- Add soy sauce, oyster sauce, lime juice, wine and coriander.
- Place mince in simmering basket and insert into TM bowl.
- Cook 12 mins / 100°C / speed 2 / Reverse.
- Break up mince with aid of spatula and pour carefully into TM bowl. Combine well with other ingredients.
- Cook for a further 5 mins / 100°C / speed 2 / Reverse / MC off.
- To serve, spoon into large crispy lettuce leaves.
* This tastes great with chicken.
* This meal is suitable for freezing.
* Can be served with rice or noodles
This recipe was loved by many on the ThermoFun 2014 September Cook Along.
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