Pork Lettuce Wrap (San Choy Bow)

Method5 steps · about 25 min

1. 1

   Step 1: Mix the 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce and ¼ tsp black pepper in a small bowl. Reserve the whole mixed sauce.

   Uses 2 tbsp oyster sauce · 1 tbsp hoisin sauce · 1 tbsp Shaoxing wine · 1 tbsp light soy sauce · 1 tsp dark soy sauce · ¼ tsp black pepper

2. 2

   Step 2: Heat 1 tbsp of the peanut oil in a large skillet over medium-high heat. Spread all the ground pork in the hot pan. Sear undisturbed about 2–3 minutes until golden underneath. Turn it over, break it into smaller pieces with a spatula and continue cooking until the other side is golden and the pork reaches 71°C (160°F). Push the cooked pork to one side of the pan.

   Sear pork — first side · 3 minUses 1 tbsp peanut oil for pork · 1 lb (about 450 g) ground pork

3. 3

   Step 3: Add the remaining ½ tbsp peanut oil to the empty side of the pan containing all the pork from step 2. Add all the minced onion, garlic (2) and ginger (1 tbsp) to the oil. Cook and stir the aromatics about 2 minutes until the onion softens. Pour all the mixed sauce from step 1 onto the pork side and mix it into the pork, then stir the pork and aromatics together.

   Soften onion, garlic and ginger · 2 minUses Remaining ½ tbsp peanut oil for aromatics · All the cooked pork and pan contents from step 2 · 1 white onion, minced · 2 garlic cloves, minced · 1 tbsp minced ginger · All the complete mixed sauce from step 1

4. 4

   Step 4: Add all the drained, finely diced water chestnuts (1 can) and red bell pepper (1) to all the sauced pork and aromatics from step 3. Cook and stir about 2 minutes until the pepper softens. Transfer the whole cooked filling to a bowl and let it cool briefly before filling the lettuce.

   Soften pepper with water chestnuts · 2 minUses 1 can water chestnuts (100 g / 3.5 oz), drained and finely diced · 1 red bell pepper, finely diced · All the sauced pork, aromatics and pan contents from step 3

   
5. 5

   Step 5: For each wrap, spoon some of the cooked filling from step 4 onto one lettuce leaf. Add a little of the optional chopped roasted peanuts, green onions and chili garlic sauce as desired. Repeat with the remaining leaves and filling; the batch provides 10–12 lettuce leaves for about 4–6 appetizer servings. Keep any unused filling separate. Serve promptly; refrigerate cooked leftovers within 2 hours, use within 3–4 days and reheat the filling to 74°C (165°F).

   Uses A spoonful of the cooked filling per wrap; repeat as needed · 1 lettuce leaf per wrap from the 10–12-leaf batch · Optional chopped roasted peanuts per wrap from the ¼-cup batch · Optional thinly sliced green onions per wrap · Optional chili garlic sauce per wrap