Pork San Choy Bow with Fresh Mint

Asian Pork lettuce Cups
I am super excited about my post tonight because this week it has been my birthday (gotta love birthday’s) and I got a Canon EOS 700D! I am no photographer, so I have a lot to learn, but I am hoping that my photographs are going to improve from here on in. This is my first go at taking a good quality photo with my new camera.

This dish is a favourite of ours because it is so tasty and fresh and yet is a quick meal to make.


500 grams pork mince
1 onion diced finely
1 clove garlic
2 tablespoons of fish sauce
2 tablespoons of coconut aminos
1 teaspoon chilli flakes
1 handful of fresh basil
1 handful of fresh mint
2 stalks of shallots
Squeeze of fresh lime
Ice Burg lettuce leaves

In a hot pan cook the pork mince and break up as you go. After 3 – 4 minutes add the onions  and garlic. After a few more minutes add the fish sauce, coconut aminos and chilli flakes. Leave the mince to cook slowly while you wash the lettuce leaves. To prepare the lettuce cut the base of it and then carefully peel back each leaf and wash. Assemble the leave on the plate by putting and couple inside each other.

Take the mince off the heat and add the roughly chopped basil, shallots and mint. Squeeze with lime juice. Scoop the pork mince into the lettuce  cups and serve with freshly dices avocado and tomato.

The mint in this recipe is beautiful, it will just POP in your mouth!

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