Pork Sang Choi Bao

So, how good is lettuce? The correct answer: SUPERDUPER AMAZEBALLS! Behold its gentle quiff of crunchy goodness. Thank you nature for gracing us with these wonderful, edible, miniature bowls of delight.

It’s easy to categorise Asian style dishes as “easy” for all the wrong reasons however sang choi bao can be prepared by anyone. Why? It’s nearly impossible to burn this mince. When beginning to brown it creates its own juices – and with the addition of the sauces you’d have to step away from the kitchen for a long while for something drastic to go wrong so as far as cooking steez goes this one’s a winner.

Pork Sang Choi Bao

(an original recipe)

500 g minced pork

1 large iceberg lettuce

1 tbs sesame oil

1 tbs garlic, minced

2 tbs ginger, minced

40 g dried shitake mushrooms (fresh is also fine)

1/3 cup oyster sauce

2 tbs soy sauce

1 tbs sugar

1 1/2 cup sliced shallots

1. Place dried shitake mushrooms in a bowl and cover with warm water for 30 minutes to soften.

2. Divide your lettuce into individual leaves, careful not to puncture or tear.

3. In a large pan heat sesame oil. Add garlic and ginger and stir until fragrant – around 5 minutes.

4. Add pork and continue to stir until the meat has become brown and separated – there can’t be any pink.

5. Add shitake mushrooms, oyster sauce, soy sauce and sugar. Incorporate well then add shallots.

6. Carefully spoon the sang choi bao mixture into individual lettuce leaves. Alternatively, place mixture into a bowl and place at the center of the table and allow your dinner guests to spoon in themselves.

 But watch out… it gets a little messy.

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