Pork yuk sung are Chinese takeaway style lettuce wraps using stir-fried minced meat cooked in a sauce, and topped with crispy rice noodles.
Cooking this dish takes just 10 minutes and prep takes a leisurely 15 minutes, making this dish quicker and cheaper than takeaway and every bit as tasty.
Chinese Takeaway Pork Lettuce Wraps
Pork yuk sung was always one of my favourite dishes to order from a Chinese takeaway. So imagine my shock to find out that not one of my local takeaways has it as an option to order.
To be honest, my love of cooking fakeaway recipes means that it is no great tragedy!
This dish is essentially stir-fried minced pork designed to be piled into lettuce leaves rolled up and stuffed in your hole!
Of course, there are toppings too, I love to add toasted peanuts and shredded spring onions. A bit of chilli would not go amiss either.
There is one more option that yuk sung must have, and that is crispy fried rice noodles. They are outrageously easy to make, they take seconds, check out the video in the recipe to see how easy!
Frequently Asked Questions
Can I use other types of noodle?
Yes, any form of dried rice noodles works just as well, if you want something a little thicker use rice sticks.
Do I have to add the noodles?
No not at all, it is your dinner, you top your yuk sung with anything that you like!
Do I have to use MSG?
No, but it is a wonderful flavour enhancer and you are missing out by not including it!
Can I use a different type of meat?
Yes, chicken and turkey are particularly good, beef works ok, but I would avoid using lamb because the flavours clash too much.
What sort of lettuce is best?
I like to use baby gem lettuce because they are the perfect two-bite mouthful which makes this less messy to eat.
But everything from iceberg to Romaine lettuce works just as well.
As far as I am concerned yuk sung is best served as part of a grazing menu involving loads of Chinese takeaway-inspired dishes.
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok, I use a large carbon steel wok.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Mixing bowls.
- Slotted spoon.
- Stirring and serving spoons.
Pork yuk sung is an old-school classic Chinese takeaway dish that seems to have fallen out of favour, quickly stir-fried minced pork with veggies in a sauce that is piled in to lettuce leaves and topped with fried crispy noodles.
- 400g (14oz) Pork Mince
- 100g (⅔ Cup) Onion
- 75g (½ Cup) Carrot
- 4 Garlic Cloves
- 30g (Thumb sized piece) Ginger
- 225g (8oz) Tin Sliced Water chestnuts
- 2 Tbsp Oyster Sauce
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Chinkiang Vinegar
- ½-¾ Tsp Sugar
- Generous Pinch MSG
- 25g (½-¾ Cup) Dried Rice Vermicelli Noodles
- 125ml (½ Cup) Cooking Oil
- 50g (⅓ Cup) Toasted Peanuts
- 2-3 Spring Onions
- Lettuce Leaves (I use 2 baby gem lettuces)
- Cut the onion into a 3-4mm (⅛") dice.
- Cut the carrot into a dice of a similar size to the onion.
- Peel the garlic cloves and dice them as small as you can.
- Grate the ginger.
- Drain the water chestnuts and cut them into strips about 3-4mm (⅛") thick.
- Break up the vermicelli noodles so that the form strands aroun 50mm (2") long, yes it makes a mess!
- Mix together the oyster sauce, soy sauce, Chinkiang vinegar, sugar and MSG, then set aside.
- Add the oil to the wok and heat it over a high heat, when the oil is hot add the vermicielli noodles. You will know when the oil is hot enough as a noodle will puff up almost immediately. Add the noodles and cook for 10 seconds, then remove and drain on kitchen paper.
- Empty all but a scant coating of oil from the wok and return it to a high heat.
- When the wok is hot again add the onion and carrot and stir fry for 1 minute.
- Add the garlic and ginger and cook for another 30 seconds.
- Throw in the pork and stir fry until nicely coloured all over.
- Throw in the water chestnuts and cook for another 30 seconds.
- Push the pork to the side of the wok and add the sauce, and stir fry for another minute or so.
- Serve with chopped toasted peanuts, crispy fried noodles and sliced spring onions.
Amount Per Serving: Calories: 971Total Fat: 69gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 188mgSodium: 1859mgCarbohydrates: 27gFiber: 5gSugar: 7gProtein: 62g
Calorific details are provided by a third-party application and are to be used as indicative figures only.