Pork Yuk Sung Recipe

5 from 4 votes

This pork yuk sung recipe is so quick and easy to make, in 20 minutes. Pork mince is cooked in a delicious combination of Chinese herbs and spices, then a homemade sweet and sour sauce. Then enjoy in small lettuce cups as a low-carb main or a healthy appetizer.

Prep Time10

Cook Time15

Total Time25

Course: lunch, Main Course, Side Dish

Cuisine: Chinese

Keyword: keto, lettuce, low carb, mince, pork, yuk sung

Servings: people

Calories: 514kcal

Author: Vikkie Lee

Equipment

Ingredients

2 tablespoon Rapeseed oil
500 g Ground pork mince (1.1lb)
1 small Onion diced
2 cloves Garlic
1 tablespoon Ginger puree Or 1" knob, freshly grated
1 stalk Celery chopped
1 large Red bell pepper chopped
1 Carrot finely diced or grated
225 g Can of Water chestnuts (8oz can) Drained then sliced chunky matchsticks (1 cup)
Pinch Salt
Pinch Black pepper

Yuk Sung Sauce

2 tablespoon Oyster sauce
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 tablespoon Sesame seed oil
1 teaspoon Cornflour Or Xantham gum
1 tablespoon Sherry vinegar
4 teaspoon Runny honey
1 tablespoon water

To Serve

2-3 Mini gem lettuce
5 Spring onions sliced
Fresh coriander
½ small Red chilli sliced

Instructions

Cut the stalk base off the mini gem lettuces to separate the leaves and wash with salted water and leave to dry.
To mix the Yuk Sung sauce together, start with the cornflour and water until dissolved, then the remaining ingredients and set aside.
Add the oil to the pan along with the salt, pepper and pork mince, then fry until everything has turned grey.
Now add the remaining ingredients except the sauce and fry for a further 8 minutes, stirring occasionally.
Pour in the sauce, and stir occasionally while frying for a final 5 minutes, then spoon into the lettuce cups.
Top with spring onions and chilli, then enjoy!

Video

Notes

Tips:

Save money by restoring the crisp leaf of the iceberg lettuce by placing it in a bowl of iced water

If using dried shiitake mushrooms, why not use a tablespoon of that water instead of ordinary water to make your cornflour slurry for extra flavour?

While making the sweet soy sauce mixture, mix the cornflour or Xantham gum with water first, otherwise, you'll get lumps. Don't worry if it has though, as they'll disappear while cooking.

If preferred, you can marinate the ground pork in the Yuk Sung sauce ingredients for 3-3.5 hours in the fridge. You could also try adding star anise if you're feeling fancy.

Nutrition