Pork san choy bao



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Serves: 2-4


Prep: 5 mins


Cooking: 30 mins


  • 400 grams Otway Pork minced pork
  • 50g rice vermicelli noodles
  • 2 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoons finely chopped fresh ginger
  • 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon oyster sauce
  • 300g (3 cups) shredded wombok (Chinese cabbage)
  • 150g (1 cup) shredded carrot
  • 2 baby cos lettuces, washed, leaves separated
  • ¼  cup fresh coriander leaves
  • ¼ cup mint leaves
  • 55g (1/3 cup) unsalted roasted peanuts, chopped
  • one long red chilli, finely diced
  • Sriracha sauce, to drizzle

Otway Pork minced pork


Step 1
Place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 15 minutes or until tender. Drain.

Step 2
Meanwhile, heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for 1 minute or until aromatic. Add the pork and stir-fry for 6 minutes or until pork changes colour.

Step 3
Combine the soy sauces, rice wine and oyster sauce in a small bowl. Set aside until required.

Step 4
Add the cabbage and carrot to the wok. Stir-fry for 2 minutes or until the cabbage has wilted. Add the sauce mixture and stir-fry until coated. Season with salt and white pepper.

Step 5
Place lettuce leaves on a serving platter and top with the pork mixture, herbs and peanuts. Sprinkle over chopped fresh chili and drizzle over the sriracha sauce for an extra kick.

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