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Sticky san choy bao pork rissoles recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Succulent pork rissoles glazed in a sticky sweet sauce, wrapped in crisp lettuce, and topped with spicy chili for a light and satisfying meal. Cook in oven or air fryer.
Ingredients:
  • 20.00 ml Shaoxing wine
  • 24.40 gm oyster sauce
  • 42.00 gm soy sauce
  • 20.00 ml sesame oil
  • 1 cos lettuce, leaves separated
  • 250g pkt microwave white rice, warmed
  • 1 carrot, peeled, cut into thin matchsticks or grated
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 green shallot, thinly sliced diagonally
  • 700g Australian pork mince
  • 25g (1/2 cup) panko breadcrumbs
  • 2 green shallots, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 36.60 gm oyster sauce
Instructions:
  • In a large bowl, mix together the pork, panko, shallot, garlic, ginger, oyster sauce, and soy sauce until fully combined. Take 2 tablespoonfuls of the mixture, roll it into a ball, and place it on a tray lined with baking paper. Continue making 16 balls, then gently flatten each one slightly to form rissoles.
  • In a jug, mix Shaoxing wine, oyster sauce, soy sauce, and 2 tsp water. Heat sesame oil in a large non-stick frying pan over medium-high heat. Add the rissoles and cook for 4-5 minutes until almost cooked. Reduce heat to low, pour in the soy mixture, and cook for 1 minute until slightly thickened and coated.
  • Arrange the lettuce leaves on serving plates. Fill each leaf with a portion of microwave rice, carrot, rissoles, chilli, shallot, and coriander. Pour over the pan juices and enjoy!

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