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Pork san choy bau

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5 minutes
30 minutes

800g pork mince

1 tablespoon oil

1 teaspoon sesame oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 small carrot, finely diced

140g can, water chestnuts sliced & chopped

3 tablespoons Kecap Manis sauce (sweet soy)

16 baby Cos lettuce leaves, washed


To garnish:

Bean sprouts

Sliced spring onions

Carrots, julienned

Cooking Instructions:

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 and julienne carrot.

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