Pork Yuk Sung - Pork in Lettuce Leaves

Easy to make at home recipe for Pork Yuk Sung. Ideal as an easy midweek dinner when you fancy something a bit different from the norm.

Yug Sung is usually served in Chinese restaurants as a starter and some places add a few spoonfuls of plain boiled rice to the cooked pork mixture.

I think this lettuce wrap recipe tastes as near to the dish that is served in restaurants as you can get. If you don't eat pork you can make this in exactly the same way but using chicken mince instead.

Pork Yuk Sung

Okay, there is a fair bit of chopping to do so as with any recipe it's best to get everything out of the cupboard and fridge and begin!

Once you're all prepped the dish takes no time at all to actually cook.

I served it as a starter to Kung Pao Chicken although you will probably only want one each if you are serving it as a starter since it's surprisingly quite filling, and we're both quite greedy people!

Ingredients to serve 6:
1 tbs sesame oil for frying
1 Iceberg lettuce
500g ground pork 5% fat or less
fresh ginger - peeled and finely grated (enough to make 2 teaspoons)
2 cloves of garlic - finely chopped
2 spring onions - finely chopped
a stalk of celery - finely chopped
1 x carrot - finely diced
1 x 220g can of water chestnuts - drained and finely chopped

For the Sauce:
2 tbs dark soy sauce
2 tbs oyster sauce
1 tbs Shaoxing (Chinese rice wine) or you could use dry sherry
2 tsp sugar
1 tbs sesame oil

Yuk Sung

Method:
Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. Pat dry and put it to one side.

In a small bowl mix together the soy sauce, oyster sauce, Shaoxing and sugar, and sesame oil. Do not leave out the sugar as it just won't be the same.

Heat the 1/2 tablespoon of 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, stir and cook until the pork is browned. Remove from the pan and set aside.

Add the celery, water chestnuts, and carrot to the frying pan and cook over high heat.

Then put the pork back in the pan along with the sauce and continue to cook at medium heat until sauce is reduced and the mixture becomes dryer and the pork is brown.

To Serve:
Layout a lettuce leaf and spoon a big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

If you quite like the idea of lettuce wraps I'm sure you'll like Gordon Ramsay's Chilli Beef Lettuce Wraps.




Chinese recipe, Pork, Starter
Chinese, Pork, Meat, Starter, Main
Chinese
Yield: 6
Author:

Pork Yuk Sung

Pork Yuk Sung

Okay, there is a fair bit of chopping to do so as with any recipe it's best to get everything out of the cupboard and fridge and begin. Once you're all prepped the dish takes no time at all to actually cook and it's well worth the wait!
prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

  • 1 tbs sesame oil for frying
  • 1 Iceberg lettuce
  • 500g ground pork 5% fat or less
  • fresh ginger - peeled and finely grated (enough to make 2 teaspoons)
  • 2 cloves of garlic - finely chopped
  • 2 spring onions - finely chopped
  • a stalk of celery - finely chopped
  • 1 x carrot - finely diced
  • 1 x 220g can of water chestnuts - drained and finely chopped
  • For the Sauce:
  • 2 tbs dark soy sauce
  • 2 tbs oyster sauce
  • 1 tbs Shaoxing (Chinese rice wine) or you could use dry sherry
  • 2 tsp sugar
  • 1 tbs sesame Oil

instructions:

How to cook Pork Yuk Sung

  1. Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. Pat dry and put it to one side.
  2. In a small bowl mix together the soy sauce, oyster sauce, Shaoxing and sugar, and sesame oil. Do not leave out the sugar as it just won't be the same.
  3. Heat the 1/2 tablespoon of 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.
  4. Add the minced pork, stir and cook until the pork is browned. Remove from the pan and set aside.
  5. Add the celery, water chestnuts, and carrot to the frying pan and cook over high heat.
  6. Then put the pork back in the pan along with the sauce and continue to cook at medium heat until sauce is reduced and the mixture becomes dryer and the pork is brown.
  7. To serve:
  8. Layout a lettuce leaf and spoon a big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.
Created using The Recipes Generator

4 comments

  1. That looks good and sounds really tasty. Lettuce wraps are always fun!

    ReplyDelete
  2. I love yuk sung and make it often. Yours looks wonderful Jan...can I come for dinner?

    ReplyDelete
  3. We've had this recipe at a friends and it is gorgeous, to add a little extra crunch, try crispy noodles to accompany it! Yum yum!

    ReplyDelete
  4. this is a fantastic recipe,and tastes exactly how my mom used to make it for me when i was younger. will be making this for many years as its aways a winner for guests and a personal favourite :)

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan