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Pork San Choy Bau - Chinese Minced Pork in Lettuce Cups
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Lettuce wraps


Serves/Makes:8 or more

  • 2 lbs (.9 kg). lean ground pork
  • 1/2 onion, chopped
  • 1 tbsp (15 ml) minced ginger
  • 3 cloves minced garlic
  • 3 tbsp (45 ml) rice wine or dry sherry
  • 4 tbsp (60 ml) hoisin sauce
  • 2 tbsp (30 ml) oyster sauce
  • 2 tbsp (30 ml) soy sauce
  • 1/4 cup (60 ml) chopped water chestnuts
  • 3 tbsp (45 ml) cilantro, chopped
  • 1/3 cup (80 ml) toasted pine nuts
  • Tiny lettuce leaves (Cos, iceberg, witlof or bib)
  • Additional dipping sauce:
  • 2 tbsp (30 ml) plum sauce
  • 1 tbsp (15 ml) hoisin sauce
  • 1 tsp (5 ml) soy sauce
  • Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
  • Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
  • Saute pork in a large skillet until it is browned.
  • Remove meat from skillet and drain off any fat.
  • Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
  • Add wine and pork to the skillet and stir until wine reduces.
  • Add hoisin, oyster and soy sauces, stirring to mix well.
  • Stir in water chestnuts and cilantro and heat through.
  • Place on platter and garnish with toasted pine nuts.
  • Serve meat with lettuce cups and additional sauce.

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