Pork Yuk Sung

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Anyone who has eaten Yuk Sung at a Chinese restaurant usually loves it. Here’s how to make an authentic version at home.

Serves 4 (divides in half or doubles easily)

Ingredients

200g minced pork
100g of dried rice noodles (optional)
4 dried Chinese mushrooms
50g canned drained bamboo shoots, chopped finely
1 teaspoon cornflour or potato starch
1 tablespoon peanut oil
2 teaspoons of fresh ginger, chopped finely
2 teaspoons of fresh garlic, chopped finely
2 tablespoons light soy sauce and 1 tablespoon of dark sauce
2 tablespoons oyster sauce
A pinch of salt and a pinch of sugar
1 tablespoon of white wine or sherry
1 teaspoon sesame oil

To serve:
8 large iceberg lettuce leaves

Directions

Preparation before cooking:

1.  First cook the pork. Place the minced pork into a saucepan of water and simmer over a medium heat until cooked (about 4-5 minutes – it should change colour and not be pink inside). Drain and put the minced pork aside for use later.

2. Fry the rice noodles (if using) in a little vegetable oil in a frying pan and put them on a plate when they are ready.

3. Soften the Chinese mushrooms with boiling water and chop them finely.

4. Mix the cornflour or potato starch with a little cold water.

To cook

1. Heat the wok on a high heat and pour 1 tablespoon of peanut oil into it.

2. Add the ginger and cook, stirring it for 30 seconds.

3. Add the garlic, mix well with the ginger  and cook for one minute until it is aromatic.

4. Add the minced pork into the wok and stir it well with ginger and garlic. Add the Chinese mushroom and bamboo shoots.

5. Add the rest of the ingredients and if you need it, a bit more oil. Keep stirring until it is well mixed, then pour in the cornflour or potato starch mix. Stir well until it is slightly thickened. Add the sesame oil last.

6. Serve the mixture with iceberg lettuce leaves, allowing each person to fill theirs. Offer the fried rice noodles to each guest to put either in the bottom of the iceberg lettuce cup before the meat or on top of the meat mixture to add crunch.

Cook’s note
When we tested this recipe, we didn’t have Chinese mushrooms, so we used dried porcini mushrooms, soaked them exactly the same way, chopped them and added them to the dish. They worked equally well, possibly with a little less smokiness, but you won’t notice.

You can use pork pieces instead of minced pork for this dish (see our photograph) – substitute the minced pork with pork loin, cut into thin strips. Cook it exactly the same way as you would cook the minced pork.

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