Pork San Choy Bau

With Summer just around the corner there have been more salads around in my house.  San Choy Bau is a delicious, healthy way of eating Chinese food.  Every time I make this dish its always different.  It's entirely dependant on what's in the fridge and to me cooking should be versatile and creative.  I have fun with cooking and I love to build on my internal food data base.  Always learning.

I first tried San Coy Bau in Melbourne.  Most know Victoria Street in Melbourne for the famous Queen Victoria Markets. These markets have been the hub of the Melbourne foodie scene for over a century and if you have been there you will know all about it.  If you haven't its highly recommended and used to be a highlight of my weekends for years. Be prepared for lots of hustle (literally), bustle, people of all walks, fragrant wafts and food you may have never seen before. Most of all take with you a pal to help carry all your beautiful produce home in return for a delicious fresh lunch.   But I digress...at the opposite end of Victoria Street past Fitzroy and on the edge of Richmond you will find a flurry of Asian foodstores and restaurants.  Now when I say restaurant I mean a couple of plastic tables, a few kids running around a woman that's potentially the great grandmother sitting in the corner playing cards.  This to me is where you find the goods.  Authentic people making authentic no fuss cuisine with all the right trimmings.  You will find each restaurant battling for the best Pho in town.  And oh how I tried them all!  But that's another blog!  So before I digress yet again here is my recipe for Pork San Choy Bau.  Its a go back meal for sure and great for having friends or family over if your wanting that casual eat with your fingers vibe. 


1 iceberg lettuce
500g lean pork mince
1 tbspn peanut oil
1 small green onion finely diced
2 cloves garlic crushed
2 cm piece of ginger grated
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp soy sauce
1/2 tspn chinese 5 spice
good pinch cayenne pepper
2 tspn cornflour

  1. Trim the lettuce to create cups and soak the lettuce cups in cold water in the fridge to ensure the leaves are crisp
  2. Heat wok or pan over a high heat. Add the oil, onion, ginger and garlic and cook for 20 seconds
  3. Next add the pork mince and fry until it breaks up, approx. 2 to 3 minutes. Add the soy, oyster sauce, sesame oil, cayenne pepper and cook a further 30 seconds. Add the corn flour and cook mixing consistently for about about 5 minutes until everything thickens.  If it gets too thick you can add a bit of water to thin it out
  4. Divide the pork mince mixture between the lettuce cups
This is often served with rice and I like any of the following to add on top of the mince, Its up to you!
Fresh diced chilli
Bean sprouts
Sliced spring onions
Diced cucumber and tomato with lemon juice
Julienne carrots, cabbage or beans
Fresh coriander, basil or Vietnamese mint




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