Lemongrass Pork San Choy Bau with Cucumber Salsa

Lemongrass Pork San Choy Bau with Cucumber Salsa

A delicious, healthy dinner that can be whipped up in a flash.
Servings 4
Total Time 30 minutes

Ingredients

Rice

  • 150 g brown rice
  • 1 carrot grated

Pork

  • 1 brown onion thinly sliced
  • 2 tsp oil
  • 50 g lemongrass paste
  • 500 g free farmed lean pork mince
  • ¼ tsp chilli flakes
  • 2 tsp soy sauce

Salsa

  • ½ telegraph cucumber finely diced
  • 1 capsicum finely diced
  • 50 g lime ponzu

To Serve

  • 1 lettuce leaves separated
  • 1 lime cut into wedges
  • 1 bunch coriander leaves picked
  • 10 g sesame seeds
  • 1 pinch chilli flakes

Instructions

  • Before you start, bring a medium pot of salted water to the boil.
  • Cook rice in pot of boiling water for 20-25 minutes, until very tender. While rice is cooking, prep carrot. Drain rice and return to pot along with carrot. Season to taste with salt and pepper.
  • Prep onion. Heat oil in a large fry pan on medium-high heat. Cook onion for about 2 minutes, until soft. Add lemongrass paste, pork, chilli flakes and a pinch of salt and cook for about 5 minutes, stirring often, until brown and cooked through. Stir through soy sauce and season to taste with salt and pepper.
  • Prep cucumber and capsicum and toss in a small bowl with lime ponzu. Season to taste with salt and pepper.
  • To finish, prep lettuce, lime and coriander.
  • Serve lettuce cups filled with rice, pork and salsa. Top with sesame seeds, coriander and chilli flakes. Serve lime wedges on the side for squeezing.

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