San choy bau
- 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.
