Crispy Pork San Choy Bow : A Fresh Twist on an old Classic!

pork mince

🥗Healthier: chicken mince

💰Cheaper: turkey mince

Chicken mince is leaner, while turkey mince is often less expensive.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more commonly available and less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin provides a similar sweet-salty flavor, while soy sauce is more budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative, while canola oil is cheaper.

Season the pork belly liberally with salt and place it in the fridge to dry out overnight.

Preheat the oven to 220° C (about 430° F).

Season the bottom side of the pork belly with five spice powder and flip it over before placing it in the oven.

While the pork is in the oven, prepare the pineapple chili and lime salsa.

Dice the pineapple and place it in a mixing bowl.

Dice the red onion smaller than the pineapple and add it to the bowl.

Remove the seeds from the chili and slice it into thin strips, then add it to the bowl with the pineapple and onion.

Chop some coriander and add it to the bowl, then squeeze in the juice of a fresh lime, and season with salt and cracked black pepper; mix well.

For the side salad, soak rice vermicelli in boiling water and set aside.

Chop cucumber into a rough dice and chop a handful of peanuts.

Prepare the dressing by mixing light soy, rice wine vinegar, sesame oil, and caster sugar until the sugar is dissolved and emulsified.

In a bowl, combine the soaked noodles, diced carrot, sesame seeds, diced cucumber, chopped peanuts, and the dressing; mix well and set aside.

Once the pork is cooked, slice it into thick pieces.

Place the pork slices on iceberg lettuce cups, drizzle with XO sauce, add a spoonful of salsa, and garnish with a coriander leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens