Easy Pork Yuk Sung (Pork Mince Lettuce Wraps)

Crispy pork mince cooked with crunchy vegetables in a savoury black bean and soy sauce, served in fresh lettuce cups with an optional spicy peanut sauce. An easy 30-minute dinner packed with flavour.

5 from 7 votes

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Prep Time: 15

Cook Time: 15

Servings: Servings

Author: Deborah Rainford

Ingredients

500 g (1 lb) pork mince (ground pork)
2 tablespoons vegetable oil
1 brown onion, finely diced
1- inch piece fresh ginger, grated
3 cloves garlic, minced
1 large carrot, finely diced
1 bell pepper, any colour, finely diced
½ lime, juice only
1 tablespoon Chinese 5 spice, or less, to taste

For the sauce

120 g (4¼ oz) black bean sauce
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
½ teaspoon cider vinegar

For serving

2 spring onions, finely sliced
dry roasted peanuts, chopped, for serving
2 limes , cut into wedges
1 round lettuce or 2 baby gem, leaves separated
½ bunch fresh coriander (cilantro), roughly chopped

Peanut sauce *see notes

2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1/4- ½ teaspoon chilli sauce like Sriracha or similar
water as needed

Instructions

Brown the Pork: Heat the vegetable oil in a large frying pan over medium-high heat. Add the pork mince and cook, breaking it up with a wooden spoon, until deeply golden with crispy edges.
Add the Aromatics: Add the onion, garlic, ginger and Chinese five spice. Cook for another 2–3 minutes, until the onion begins to soften and the garlic and ginger are fragrant.
Add the Sauce and Vegetables: Whisk together the black bean sauce, light soy sauce, dark soy sauce and cider vinegar. Pour the sauce into the pan, then add the carrot and bell pepper. Toss everything together and simmer for 2–3 minutes, leaving the vegetables slightly crisp. Remove from the heat and stir through the juice of ½ lime.
Make the Peanut Sauce and Serve: If using, whisk together the peanut butter, soy sauce and sriracha, adding water 1 tablespoon at a time until you have a drizzling consistency. Spoon the pork into the lettuce cups and top with the peanut sauce, chopped peanuts, spring onion and coriander. Serve with lime wedges alongside.

Notes

Browning the pork: Let the pork become deeply golden rather than simply cooking until no longer pink. The crispy, caramelised edges give the finished dish much more flavour.
Keep the vegetables crisp: The carrot and pepper should retain a little bite, so only cook them briefly after adding the sauce.
Peanut sauce: The peanut sauce is optional but adds a creamy, spicy contrast to the savoury pork. Add water gradually until it's thin enough to drizzle.
Lettuce: Wash and thoroughly dry the lettuce leaves before filling so the wraps stay crisp.
Storage: Store leftover pork filling separately from the lettuce and toppings in the fridge for up to 3 days.

Nutrition

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