Ingredients
4 little gem lettuce leaves
1 ½ cm fresh ginger
1 garlic clove
2 spring onions
1 celery stick
½ x 220g can water chestnuts (optional)
Spray oil
250g pork mince
1 x 15ml spoon reduced salt light soy sauce
1 x 15ml spoon oyster sauce
Equipment
Vegetable peeler, vegetable knife, grater, chopping board, large non-stick frying pan, measuring spoons, wooden spoon.
Method
- Prepare the vegetables:
- wash the lettuce and dry being careful not to tear the leaves;
- peel and very finely slice or grate the ginger;
- peel and very finely chop the garlic;
- slice the spring onions into fine rings;
- finely dice the celery;
- drain and chop water chestnuts, if using, into small pieces. - Spray a non-stick frying pan with spray oil. Add the garlic, ginger and spring onions.
- Fry gently for 2-3 minutes, until the onions are soft but not browned.
- Add the pork mince and cook until browned. Thoroughly wash and dry hands if touched raw meat.
- Add the water chestnuts (if using) and celery to the pan and continue to cook over a medium heat for 5 minutes.
- Add the soy sauce and oyster sauce to the pan and stir. Cook until the sauce is reduced and the mixture becomes dry.
- If eating straight away, lay out a lettuce leaf and spoon the cooked mixture into the middle.
Top tips:
- Chicken mince or a plant-based mince could be used instead of pork. Use another 1 x 15ml soy sauce instead of oyster sauce if making a vegetarian version.
- Try adding chopped shitake mushrooms. If using dried mushrooms, these should be soaked for 30 minutes to rehydrate.
- Traditionally, pork yuk sung is served in lettuce leaf cups or rolled in lettuce leaves to make parcels. However, the recipe could be served with boiled rice or noodles instead.
- Serve garnished with fine slices of spring onion and spring onion curls.
Food skills:

Weigh

Measure

Peel

Cut, Chop, Slice, Dice & Trim

Grate

Drain

Fry & Sauté

Mix, Stir & Combine
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