FILLING

• 2 tbsp peanut oil (canola)
• 1 small red onion, finely diced
• 1 carrot, peeled and finely diced
• 2 x celery sticks sliced on an angle
• 500g Linley Valley Pork Mince
• 2 clove large garlic, minced
• 2 tsp ginger, minced
• 2 Tbsp coriander stems, finely sliced

SAUCE

• 2 Tbsp soy sauce
• 2 Tbsp oyster sauce
• 2 tbsp Chinese cooking wine (or sub Mirin or dry sherry, Note 2)
• 2 tsp sesame oil

EXTRAS

• 8 lettuce leaves large or 16 – 20 small lettuce, preferably soft (or cos lettuce)
• 2 small carrot, peeled into thin strips
• Coriander leaves
• Crushed roasted peanuts
• Finely sliced spring onions
• Black sesame (optional)

TO PREPARE:

1. Heat oil in a wok or large skillet over high heat.
2. Add carrot, celery and onion and cook stirring for around 3 minutes.
3. Add garlic and ginger, give it a quick stir then add pork mince.
4. Cook pork, tossing and breaking the mince up with the back of your spoon until it turns white and cooked through.
5. Add the sauces and sesame oil and cook for 1 1/2 minutes, coating the meat.
6. If you would like to thicken the sauce at this stage, dust the mix with plain flour (2 tsp) and stir through until the sauce has thickened. (One to two minutes)
7. Transfer filling into serving bowl or spoon directly into your lettuce cups.

SERVE AS A TABLE FEAST

1. Serve the mince mixture in a bowl to the table.
2. Place all fresh ingredients on a platter
3. Allow friends and family to create their own lettuce cups full of delicious pork San Choy Bow and top with the carrots, coriander, peanuts and sesame. Enjoy.

GF Option – Use gluten free sauces and omit the thickening flour.

Credit:

Recipe and styling Kate Flower @kateflowerfood