Minced Pork Yuk Sung Recipe

Overhead Chinese takeaway style minced pork yuk sung lettuce wraps.

Minced Pork Yuk Sung Recipe

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 into lettuce leaves and topped with fried crispy noodles.

Course Main Course

Cuisine Anglo Chinese

Keyword chinese lettuce wraps, pork in lettuce wraps, pork yuk sung, yuk sung

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 971kcal

Author Brian Jones

Ingredients

400 g Pork Mince 14oz
1 Small Onion 100g
1 Small Carrot 75g
4 Garlic Cloves
30 g Ginger 1 thumb sized piece
225 g Tin of Sliced Water Chestnuts 8oz
2 tablespoon Oyster Sauce
2 tablespoon Light Soy Sauce
1 tablespoon Chinkiang Vinegar
½-¾ teaspoon Sugar
Generous Pinch MSG
25 g Dried Rice Vermicelli Noodles ½-¾ Cup
125 ml Cooking Oil ½ Cup
50 g Toasted Peanuts ⅓ Cup
2-3 Spring Onions
Lettuce Leaves (I use 2 baby gem lettuces)

Instructions

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 they form strands around 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 vermicelli 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 water chestnuts and cook for another 30 seconds.
Throw in the pork and stir fry until nicely coloured all over.
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.

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