Pork san choy bau

Prep time 15 minutes Cook time 10 minutes

Serves 4 people



  • 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 and chopped
  • 3 tablespoons Kecap Manis sauce (sweet Soy)
  • 2 tablespoons 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. 1.
    Heat a wok or deep frying pan over a high heat for 2 minutes.
  2. 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. 3.
    Add the pork mince to the pan and brown well for 4-5 minutes.
  4. 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. 5.
    To serve, spoon pork mixture into the prepared lettuce leaves and garnish with bean sprouts, sliced spring onions, julienne carrot, chilli and coriander.

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