Looking for a fun, hands-on way to enjoy crispy pork belly? Miguel’s San Choy Bao wraps juicy, savoury pork in crisp iceberg lettuce cups, topped with crunchy noodles and fresh herbs. Perfect as a festive starter or light lunch!
Serves: 4
Skill Level: Easy
Prep Time: 10 minutes
Cooking Time: 10 minutes
You'll need:
- 1 tbsp extra virgin olive oil
- 1 small brown onion, finely chopped
- 500 g crispy skinned pork belly (see previous recipe)
- 4 cloves garlic, crushed
- 220 g canned water chestnuts, drained and chopped
- 125 g canned corn kernels
- 2 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp dark soy sauce
- 1 tsp sesame oil
- 2 handfuls crunchy fried noodles
- 5 spring onions, trimmed and finely sliced
- ½ bunch coriander, leaves picked and chopped
- 12 iceberg lettuce leaves, separated and washed
Cooking steps:
- Heat oil in a medium frying pan over high heat. Add the brown onion and cook until softened.
- Stir in garlic, water chestnuts, and corn. Cook for a few minutes until heated through.
- Add the sliced crispy pork belly and cook until warmed.
- Stir in oyster sauce, hoisin, dark soy, and sesame oil. Cook until the sauce thickens slightly.
- Remove from heat and fold through the noodles, spring onion, and coriander leaves.
- Spoon the mixture into lettuce cups and serve immediately.
Miguel's tip:
For extra crunch, serve immediately after filling the lettuce cups. This dish is perfect as a party finger food or a fresh addition to any festive table!