Pork mince san choy bau
Serves: 4 - 6
Prep time: 10 minutes
Cooking time: 20 minutes
1 kg pork mince
1 tbsp extra virgin olive oil
1 carrot, finely diced
1 brown onion, finely diced
3 cloves garlic, diced
Knob of ginger, finely diced
1 birds eye chilli, finely sliced
½ cup white wine or water
- Soy Dressing
- 1 star anise
- ½ tsp coriander seeds
- ½ cinnamon stick
- 2 tsp ginger, grated
- 2 kaffir lime leaves, finely shredded
- Juice half a lime
- 3/4 cup golden syrup
- ½ cup soy sauce
- 1 tsp white wine vinegar
- To serve
- 1 cucumber, cut into thin strips
- 1 bag bean shoots
- 1 bunch coriander, ripped
- 2 Iceberg lettuces
1. Heat the oil in a frying pan, add pork mince and cook on a
medium high heat for 4 - 5 minutes, stirring occasionally. Add
diced vegetables, ginger, chilli and garlic and cook until soft.
Deglaze pan with white wine or water.
2. Meanwhile, in a warm saucepan gently heat the star anise,
coriander seeds, cinnamon, ginger and lime leaves until fragrant.
Add the golden syrup, soy sauce and white wine vinegar. Bring to
the boil, then remove from heat, stir in lime juice and set aside
to cool until ready to serve.
3. Cut the stalks from the iceberg lettuces and separate to make
cups (trim the ends with scissors for a more uniform shape).
4. Stir in enough of the soy dressing to moisten the mince, but
not wet through. Spoon mince mixture into the centre of lettuce
cups. Add cucumber, coriander and bean sprouts.