Are you in the mood for a delicious and healthy meal that will be sure to fill you up? Then you need to try some authentic hoisin pork san choy bow for your mid-week dinner! This dish is fried minced pork meat that is wrapped in lettuce leaves. It is one of the quickest and easiest meals you will ever make. It will be on your dinner table in less than 15 minutes. Plus, it is budget-friendly, especially now that the iceberg lettuce price has dropped.
What goes in a lettuce wrap filling?
Many possible ingredients could go into making delicious and healthy lettuce wraps. Some of the more common ingredients used include:
- Pork: Provides essential vitamins and minerals. These include thiamine, zinc, vitamin B12, vitamin B6, niacin, phosphorus and iron.
- Pepper: It is an excellent source of phenolics and flavonoids, which are essential antioxidants.
- Onions: Help reduce cholesterol levels and provide plenty of antioxidants to fight inflammation.
- Hoisin sauce: A good source of vitamins A and C, iron and manganese.
- Water chestnuts: Have potassium, which may reduce the risks of high blood pressure and stroke.
Bamboo shoots are a versatile and delicious addition to any dish. Their crispy texture and nutty flavour make them a great alternative to water chestnuts. You can find them canned at your local grocery store.
The hoisin sauce
Whether you like it spicy, sweet, or savoury, the key to a delicious lettuce wrap is in the sauce. One way to make a delightful brown sauce is by using oyster sauce and Shaoxing wine. These two ingredients add a complex umami flavour to the dish, which creates a more flavorful and balanced sauce. The hoisin sauce helps balance the dish’s sweetness, making it just the way you like it.
Use free-range pork
There is a big difference between pigs that are raised outdoors and those that are bred indoors. Free-range pigs can roam freely and have access to quality food sources. These animals tend to be less stressed, which results in better overall health. When selecting the ingredients for this recipe, use free-range pork and look for organic labels that guarantee outdoor rearing.
Your free-range butcher in Melbourne
Look no further than Church Street Butcher if you are in the mood for a delicious hoisin pork san choy bow meal! Our free-range butcher shop is perfect for sourcing your high-quality meat.
We source free-range pork locally as a way to help reduce carbon footprint. Not only does it support the economy by buying from farmers and other producers in our area, but it also cuts down on harmful greenhouse gas emissions from transportation.
Come to our shop on Church Street in Brighton today, or check out our selection online.
Hoisin Pork San Choy Bow is the new winner of easy dinners.
Ingredients
- 500 gram Pork mince
- Salt (to taste)
- bunch Pepper (to taste)
- 1 tablespoon Olive oil
- 1 Onion (finely diced)
- 2 clove Garlic (minced)
- 100 gram Shiitake mushrooms
- 2 Carrots (finely diced)
- 227 gram Water chestnut (finely diced)
- ¾ cup Hoisin sauce
To serve
- 1 Iceberg lettuce head
- 1 cup Bean sprouts
- 1 bunch Mint
- 1 bunch Coriander
Instructions
- Lay the pork mince on a flat surface, then season with salt and pepper
- In a large pan over high heat add olive oil. Then once heated, add onion and garlic. Stir occasionally until the onion becomes translucent
- Add the pork mince to the pan and cook until it starts to brown, stirring occasionally every few minutes to separate the meat
- Once the pork has been cooked, add the shiitake mushrooms, carrots and water chestnut to the mix. Then stir to combine and continue cooking for another five minutes
- At the last minute, add the hoisin sauce to the pan and mix through, then take the pan off the heat
- On a chopping board, cut the iceberg lettuce in half, then separate each layer carefully to create lettuce cups
- Add large scoops of the hoisin pork mixture to each lettuce cup, then garnish with beach sprouts and your choice of coriander and mint
Sink into the flavours of this delicious beef mince cottage pie, packed full of nutrition and goodness.
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