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–+ servings

Pork Yuk Sung- Mince Pork

These pork yuk sung lettuce wraps are the perfect dinner! Saucy pork mince, crisp lettuce leaves and lots of peanut sauce!
5 from 7 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 500 g (2 cups) pork mince *see notes
  • 2 tablespoons (2 tablespoons) vegetable oil
  • 1 (1) brown onion, sliced
  • 1- inch (1- inch) piece fresh ginger, grated
  • 3 cloves (3 cloves) garlic
  • 1 (1) large carrot, finely diced
  • 1 (1) bell pepper, any colour diced
  • ½ (½) lime, juice only
  • 1 tablespoon Chinese 5 spice, (or more depending on your taste)

For the sauce

  • 120 g (4 ¼ oz) black bean sauce
  • 2 tablespoons (2 tablespoons) light soy sauce
  • 2 tablespoons (2 tablespoons) dark soy sauce
  • ½ teaspoon (½ teaspoon) cider vinegar

For serving

  • 2 (2) spring onions
  • dry roasted peanuts, chopped
  • 2 (2) limes cut into wedges
  • 1 (1) round lettuce of 2 baby gem
  • ½ (½) bunch coriander

Peanut sauce *see notes

  • 2 tablespoons (2 tablespoons) smooth peanut butter
  • 1 tablespoon (1 tablespoon) soy sauce
  • ¼- ½ teaspoon (¾ teaspoon) chilli sauce like Sriracha or similar

Instructions

  • Heat the vegetable oil in a non-stick or cast-iron skillet over medium heat. Once the oil is hot (it will shimmer) add the pork mince to the pan breaking up with a wooden spoon. Once the pork is starting to turn golden, add in the onion, garlic, 5 spice, and ginger. Continue to brown until the pork is a deep golden and the ginger and garlic are fragrant. 
  • While the mince is browning, make the sauce in a  small bowl or measuring jug. Pour the black bean sauce into the bowl and whisk in the light and dark soy sauce. Mix in the cider vinegar and stir to combine the sauce well. Pour the sauce into the pan and mix to coat all the pork. Add in the diced carrot and bell pepper. Bring the sauce to a quick simmer and remove from the heat. * See notes
  • To make the peanut sauce simply whisk all the ingredients together in a small bowl and add some water a tablespoon at a time until you have a drizzling consistency. 
  • Spoon some pork mixture into the lettuce cups and drizzle with the peanut sauce and top with chopped peanuts, sliced green onion and some chopped fresh coriander. Serve with extra limes on the side.

Notes

  1. Brown the pork really well rather than going for anaemic pork. As it starts to turn a deep golden brown it may start to look dry, but don’t worry. It gets rehydrated with the sauce. 
  2. The intention is not to cook the carrot and pepper all the way through, but to leave them with some texture keeping the whole dish tasting fresh. 
  3. The peanut sauce is optional but it really helps to add another dimension to the pork. I just completely understand that you may not always have the time and energy to get it done. 

Nutrition

Calories: 524kcal | Carbohydrates: 16g | Protein: 29g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 2522mg | Potassium: 647mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3554IU | Vitamin C: 47mg | Calcium: 50mg | Iron: 3mg
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