Light & Crisp
San Choy Bau (Pork Lettuce Cups)
A texture-focused meal. Hot savoury pork with crunchy water chestnuts spooned into cold crisp lettuce cups. Eat with your hands.
Prep 10m
Cook 10m
Serves 2
Rachel's 8/10
£3.95 /portion
gluten-free dairy-free high-protein low-carb quick hands-on
High Protein (>50g) Low Carb
420 kcal
Protein 48g
Fat 22g
Sat 7g Omega-3 0.1g
Carbs 12g
Fibre 3g Sugar 4g
Fibre 3g
Sugar 4g
Sodium 680mg
Vitamin A 20%
Vitamin C 15%
Vitamin D 5%
Vitamin K 40%
Vitamin B6 40%
Vitamin B12 20%
Folate 20%
Iron 15%
Calcium 5%
Magnesium 15%
Potassium 25%
Zinc 35%
Selenium 55%
Servings
2
Ingredients
Protein
- 500g Lean Pork Mince
Fresh
- 15g Fresh Ginger — minced
- 3 Garlic Cloves — minced
- 1 Red Chilli — finely sliced
- 1 Iceberg Lettuce — whole head
Pantry
- 225g Water Chestnuts — tinned, chopped
- 30ml Soy Sauce
- 10ml Sesame Oil
- 15ml Oyster Sauce
- 10ml Vegetable Oil
Method
01
Mince ginger and garlic. Slice chilli. Chop water chestnuts roughly. Cut the core out of the lettuce and separate the cups — keep them in the fridge until serving.
Ice-cold lettuce cups against hot pork is the whole point of this dish.
02
Brown the pork mince hard in a hot wok — don't stew it, let it catch and caramelise. Add ginger, garlic, and chilli.
High heat and no stirring for the first few minutes builds deep flavour.
03
Add chopped water chestnuts, soy sauce, oyster sauce, and sesame oil. Stir-fry until sticky and dark.
04
Bring the cold lettuce cups straight from the fridge. Spoon the hot pork mixture into each cup. Eat immediately with your hands.
Chinese · dinner