San choy bau
1 small white onion, super finely diced
4 cloves garlic, peeled, finely minced
2” cube peeled fresh ginger, finely minced
500g lean pork meat
3 tbsp tamari or dark soy sauce
3 tbsp white rice vinegar
2 tbsp oyster sauce
juice 1 lime
1 long green mild chilli
1 x 230g tin water chestnuts. finely chopped
good quality olive oil
maldon sea salt flakes
freshly ground black pepper
TO SERVE
iceberg lettuce or baby gem leaves
char siu or hoisin sauce
5-6 scallions, sliced
unsalted peanuts, finely chopped
fresh green and red chilli, finely sliced
sesame seeds (optional)
chilli garlic sauce - see note above
fresh lime wedges (optional)
Heat a glug of olive oil in a non-stick frying pan, add finely chopped onion and sauté for 3-4 mins over medium heat until softened, then add the garlic and ginger and continue to fry for another 4-5 mins.
Add the pork, breaking up well with a spatula, fry until browned.
Add tamari/soy, rice wine vinegar, oyster sauce, lime juice, water chestnuts and green chilli, combine and cook over low-medium heat, stirring often for 5-6 mins.
To serve, separate and rinse outer leaves from iceberg lettuce (or you can use baby gem as pictured), spoon a little char siu or hoisin sauce in eat lettuce cup and spread out, top with a few spoonfuls of pork, top with sliced spring onion, chopped peanuts, extra chilli or chilli sauce and sesame seeds (latter optional).