Pork San Choy Bao

Cook Time 40 Minutes

Servings 8 - 12


1 corncob
2 tbsp butter, melted
2 tbsp peanut oil
4 red Asian shallots, finely chopped
2 cloves garlic, finely chopped
1 stalk lemongrass (white part only), finely sliced
1 Thai green chilli, finely sliced
1 tsp chilli black bean paste
500g minced pork
⅓ cup finely chopped fresh shiitake mushrooms
2 tbsp fish sauce
1 tbsp tamarind puree
50g brown sugar
2 tbsp oyster sauce
3 kaffir lime leaves, finely shredded
½ cup raw peanuts, crushed
15 mint leaves, finely shredded
20 mint, finely shredded
½ bunch coriander leaves, finely chopped
8-12 iceberg lettuce leaves


Brush corncob with melted butter. In a griddle pan over high heat (or a BBQ), grill corn until charred on all sides. Set aside to cool before removing the corn kernels with a knife.

Heat the peanut oil in a wok and fry shallots, garlic, lemongrass and chilli until they start to colour. Add chilli black bean paste and stir fry for another minute. Add the pork and continue cooking, stirring constantly to avoid the pork clumping. Cook until pork mince is brown. Add mushrooms and corn kernels and cook for another minute. Add fish sauce, tamarind puree, brown sugar and oyster sauce and cook for 10 minutes, stirring constantly. Stir in the kaffir lime leaves, peanuts, mint and coriander then remove from heat.

Allow to cool slightly before spooning portions into individual lettuce leaves.


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