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Sticky pork san choy bau
Sticky pork san choy bau
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and flavorful sticky Asian pork lettuce cups - ready in 25 minutes for a delicious weeknight meal.
Ingredients:
  • 2 carrots, cut into matchsticks
  • 40.00 ml rice wine vinegar
  • 500g pork stir-fry strips
  • 32.50 gm cornflour
  • 36.40 gm peanut oil
  • 57.20 gm honey
  • 48.80 gm oyster sauce
  • 21.00 gm lime juice
  • 12.20 gm fish sauce
  • 1 tsp Chinese five-spice powder
  • 4 green onions, thinly sliced diagonally
  • 450g packet 90-second white long-grain rice
  • 8 baby cos lettuce leaves
  • 250.00 ml bean sprouts, trimmed
  • 62.50 ml fried shallots
Instructions:
  • Combine the carrot and vinegar in a bowl, tossing them together before setting them aside.
  • Dust pork with cornflour, removing any excess. Heat a wok over high heat, then add half of the oil and swirl to coat. Stir-fry half of the pork for 2 to 3 minutes until browned and cooked. Place in a heatproof bowl, cover to keep warm, and do the same with the remaining oil and pork.
  • Clean the wok. Mix honey, oyster sauce, lime juice, fish sauce, and five spice in a small bowl. Pour into the wok and let it come to a boil.
  • Add the pork back to the wok and stir-fry until the sauce thickens and the pork becomes sticky. Mix in half of the green onion, then remove from the heat.
  • Cook rice according to package instructions.
  • Strain the carrot mixture. In each of 4 bowls, arrange lettuce leaves. Divide rice, pickled carrot, and three-quarters of the bean sprouts among the lettuce leaves. Top with pork mixture, fried shallots, remaining green onion, and bean sprouts. Serve.

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