Pork and peanut sang choi bau
|1 kg||Pork shoulder, boneless and skin scored|
|3 cm||Fresh ginger, peeled and thinly sliced|
|½ cup||Sea salt|
|300 g||Runner beans, finely sliced|
|3 stalks||Celery, finely diced|
|200 g||Peanuts, roasted and crushed|
|1 cup||Spring onion, finely sliced|
|60 ml||Oil, high heat oil|
|120 ml||Oyster sauce|
|60 ml||Soy sauce|
|1 Tbsp||Sesame oil|
|2 Tbsp||Caster sugar|
|1||Iceberg lettuce, for 12 leaves|
- Place pork, ginger and sea salt in a large saucepan and add enough water to cover. Simmer over medium heat for 30 minutes or until the pork is just cooked. Remove pork from the liquid and run under cold water. Trim skin and fat from the pork, cut into 1cm pieces and place in a bowl with the beans.
- In a separate bowl, combine celery, peanuts and spring onion.
- In a saute pan, heat 20ml of oil, add chillies, cook over medium heat for 1 minute until the chillies darken, drain on absorbent paper.
- Place chillies in a mortar, and using a pestle, pound to a fine paste adding the oyster sauce, soy, sesame oil and sugar, mixing to combine.
- In a wok on high heat, add 20ml of oil, add half the pork and bean mixture, stir-fry until the pork is brown. Add half the celery and peanut mixture, stir-fry for another minute, then add half the sauce, mix to combine and transfer to a bowl.
- Wipe the wok and repeat with the remaining oil and mixtures. Spoon pork in lettuce cups and garnish with coriander sprigs.