Pork Yuk Sung Pork In Lettuce Leaves Recipes

YUK SUNG

Steps:

• Heat the oil in a large wok.
• Fry the chicken mince over a high heat until browned, which should take about 3 minutes.
• Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes.
• Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey.
• Stir fry at high heat and ensure the sauce bubbles and eventually dries up so that you don't end up with soggy mince.
• Remove from the heat, and stir in sesame oil.
• Place the mince in a serving dish, with lettuce leaves on the side so that guests can help themselves. Alternatively, wait for the meat to cool down a bit and fill each lettuce cup with the chicken, then place on a serving platter. Perfect for parties!
• Sprinkle with spring onions, red chillies and coriander. Enjoy!

YUK SUNG

Steps:

• Firstly prepare your vegetables: Chop onion and mushrooms. Peel and crush garlic.Peel and finely chop carrots. Peel and chop Ginger (if using fresh).
• Heat the oil in large open wok, fry the pork mince, with 1 tsp of Chinese 5 Spice, until browned.
• Add the onion, garlic and ginger, carrots, mushrooms, peppers, remaining 5 spice, soy sauce and oyster sauce.
• Cook on a medium to low heat for 10-15 minutes, until the mixture is browned, sauce has thicken slightly and absorbed into the meat.
• Serve in little gem lettuce leaves, and top with chopped spring onions and chillies. (Leave chillies out if you prefer).

PORK YUK SUNG (PORK IN LETTUCE LEAVES)

Steps:

• Best to use pork mince with a low fat content 3% if you can get it.
• Slice the ginger (About 3cm peeled and sliced very finely).
• Slice the garlic very finely.
• Chop the spring onions.
• Dice the celery into very small cubes.
• Chop the water chestnuts, again into very small cubes. (5mm).
• Put the above ingredients to one side.
• Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
• Pat dry and put to one side.
• In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
• Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
• Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
• Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
• Then put the sauce mixture in the pan and stir.
• Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
• To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

SPICY MINCE & LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

PORK YUK SUNG

Steps:

• 1Best to use pork mince with a low fat content 3% if you can get it. 2Slice the ginger (About 3cm peeled and sliced very finely). 3Slice the garlic very finely. 4Chop the spring onions. 5Dice the celery into very small cubes. 6Chop the water chestnuts, again into very small cubes. (5mm). 7Put the above ingredients to one side. 8Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter). 9Pat dry and put to one side. 10In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same! 11Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic. 12Add the minced pork and cook until the pork is browned. Remove from the pan and set aside. 13Add the water chestnuts, and celery to the frying pan and cook over a medium heat. 14Then put the sauce mixture in the pan and stir. 15Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned. 16To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

ORIENTAL MINCED PORK IN LETTUCE LEAVES

Steps:

• Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
• Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's.
• Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
• Divide lettuce leaves among plates and spoon pork mixture into leaves.
• Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.