Name: San choy bau
Ingredients: 500 g pork loin steaks, partially frozen and cut into pieces (2 cm); 20 g sesame oil; 20 g peanut oil; 3 garlic cloves; 5 cm piece fresh ginger, peeled and cut into slices; ½ - 1 tsp dried chilli flakes, to taste; 4 spring onions/shallots, white parts only, cut into pieces (2-3 cm - green parts reserved for garnishing); 100 g fresh shiitake mushrooms or brown mushrooms, cut into thin slices; 15 g caster sugar; 20 g soy sauce; 35 g oyster sauce; 15 g rice wine vinegar; sea salt, to taste; 8 - 10 leaves iceberg lettuce; 1 bunch fresh mint; 2 fresh long red chillies, deseeded if preferred and cut into thin slices; 100 g fresh bean sprouts; 40 g roasted unsalted peanuts

500 g pork loin steaks, partially frozen and cut into pieces (2 cm)
20 g sesame oil
20 g peanut oil
3 garlic cloves
5 cm piece fresh ginger, peeled and cut into slices
½ - 1 tsp dried chilli flakes, to taste
4 spring onions/shallots, white parts only, cut into pieces (2-3 cm - green parts reserved for garnishing)
100 g fresh shiitake mushrooms or brown mushrooms, cut into thin slices
15 g caster sugar
20 g soy sauce
35 g oyster sauce
15 g rice wine vinegar
sea salt, to taste
8 - 10 leaves iceberg lettuce
1 bunch fresh mint (see Tips)
2 fresh long red chillies, deseeded if preferred and cut into thin slices
100 g fresh bean sprouts
40 g roasted unsalted peanuts

Per 1 portion
Calories: 1940.2 kJ / 375.7 kcal
Protein: 34.7 g
Carbohydrates: 15.3 g
Fat: 18.8 g
Saturated Fat: 3.3 g
Fibre: 4.4 g
Sodium: 849.3 mg

Preparation

Place 250 g of the pork into mixing bowl and mince Turbo/2 sec/1 time. Transfer into a bowl and set aside.
Place remaining 250 g pork into mixing bowl and mince Turbo/2 sec/1 time. Transfer into a bowl with reserved pork mince and set aside.
Add 10 g of the sesame oil, 10 g of the peanut oil and 250 g of the mince and start High Temp. Scrape down sides and bottom of mixing bowl with spatula to loosen and release caramelisation.
Add remaining 250 g of mince and start High Temp. Scrape down sides and bottom of mixing bowl with spatula to loosen and release caramelisation. Transfer into a thermal serving bowl or other large bowl and set aside.
Place garlic, ginger, chilli flakes and spring onions/shallots into mixing bowl and chop 3 sec/speed 7.
Add mushrooms, remaining 10 g peanut oil and remaining 10 g sesame oil and cook 2 min/120°C//speed 2.
Add reserved mince and start High Temp. Scrape down sides and bottom of mixing bowl with spatula to loosen and release caramelisation.
Add sugar, soy sauce, oyster sauce, vinegar and salt and cook 1 min 30 sec/100°C//speed 2. Scrape down sides and bottom of mixing bowl with spatula to loosen and release caramelisation. Transfer into thermal serving bowl or other large bowl.
To serve, place 1-2 tablespoons of the mince mixture into lettuce cups and garnish with mint, fresh chilli slices, bean sprouts, sliced spring onions/shallots (green parts) and peanuts.

TIPS

You can replace the fresh mint with coriander or Thai basil (or a mixture of fresh herbs).
You can replace the pork fillets with 500 g pork mince in this recipe.