Pork yuk sung
Pork yuk sung is a popular Chinese starter dish made from marinated pork mince wrapped in lettuce leaves. It's one of of my favourite Asian dishes, this recipe serves 2 however it can make 8 little parcels as a canapé or snack... So so soooo good
- 2 cloves garlic crushed
- 30g water chestnuts
- 1 head of lettuce
- 100g rice noodles
- 50ml chicken stock
- 1 spring onion
- 2 tbsp bean sprouts for garnish (optional)
- 150g pork mince
- 2 teaspoons sesame oil
- 1 tbsp light soya sauce
- 2 tbsp dark soya sauce
- 1 tbsp oyster sauce
- 1 tbsp cornflour
- 4/5 fresh basil leaves ripped by hand
- 1 large red chilli finely sliced
- Season with sea salt & black pepper
Tips & Tricks
To get the lettuce extra crispy, cut it and keep it in ice cold water in the fridge until ready to use.
- Dice up your garlic, bamboo and water chestnuts.
- Wash the head of lettuce and slice the stalk off, creating lettuce bowls.
- Deep fry the rice noodles for a second or two, creating rice noodle crisps.
- Heat the chicken stock and have it ready to go.
- Finely chop the spring onion
- Heat up a wok and stir fry the pork mince unti cooked through.
- Add garlic , bamboo shoots and your water chestnuts to the Pork Toss well and sauté for 5 minutes
- Add the chicken stock to your wok. Then add the sesame oil, light soya, dark soya, and oyster sauce.
- In a separate bowl, mix 1 tablespoon of corn flour and 40ml of water in a bowl until well combined, add to the wok to thicken up your sauce.
- Finally add your chopped spring onion, fresh basil, season with sea salt & black pepper.
- To serve, put rice noodle crisps into your lettuce bowls, then add your pork mince & fresh chilli.