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Pork San Choy Bow
Recipe by Red Team
Make your favourite take away food at home with this simple, quick and easy San Choy Bow recipe
- Steps
- Ingredients
Steps
- For the Chilli Oil, place a medium frypan over medium heat. Add chillies and peppercorns and toast until fragrant. Place peppercorns into a medium heatproof bowl and set aside. Transfer chillies to a food processor. Add the mushrooms and process until finely chopped. Add to the bowl of peppercorns.
- Add 2 teaspoons oil to the pan. Add garlic and sauté until slightly browned. Set aside.
- Heat duck fat to 180oC.
- Pour over peppercorns, chillies and mushrooms and allow to sizzle. Set aside to cool slightly. Once cool, transfer to the food processor and add fried shallots, gochujang and cooked garlic. Pulse a few times to combine then pour into bowl or jug to serve.
- For the San Choy Bow, combine water, sauces, cornflour, sesame oil, wine and sugar in a jug and whisk to combine. Set aside.
- Heat a wok until smoking hot. Add oil and pork mince and stir fry until sealed. Pour into a colander and allow to drain. Remove from the pan and set aside.
- Add 1 tablespoon chilli oil, carrot, mushroom, ginger and garlic and cook until softened slightly.
- Return pork to the wok and toss through. Add sauce mixture and stir continuously until sauce has thickened and coated the mince.
- Stir water chestnuts through then remove from the heat.
- To serve, fill lettuce leaves with pork filling and top with sliced spring onion, fried shallots and chilli oil.
