Duck and pork san choy bao
A delicious, light meal for Summer evenings
Shopping list: (serves 4):
- 200g minced duck leg
- 60g minced pork shoulder
- 60ml oyster sauce
- 2 tbsp light soy
- tbspn sesame oil
- 1 large strip of orange rind
- 100ml water
- 50g palm sugar
- 2 tbspn shaoxing wine
- 3 cloves garlic, chopped
- 3 shallots, chopped
- 30g chinese sausage, diced
- 50g water chestnuts, diced (tinned are fine)
- tspn Sichuan peppercorns, toasted and ground.
- Salt to taste
- Juice of 2 limes
- 1 x iceberg lettuce
- tbspn sesame seeds, toasted.
- Bunch coriander, chopped roughly
- 2 spring onions sliced on an angle. Retain green parts to garnish
- In a small saucepan combine the palm sugar, orange rind and water. Bring to the boil, then simmer until a syrup forms.
- In a frypan lightly toast the Sichuan peppercorns. Allow to cool, then grind in a mortar and pestle.
- In a separate frypan, lightly toast the sesame seeds, set aside.
- Cook mince on high heat in a wok until some colour forms and most of the water has evaporated.
- Add the ground Sichuan pepper, salt and Chinese sausage.
- Pour in the wine, then add the garlic, shallots, ginger and water chestnuts. Cook for 2 -3 minutes, tossing the meat continuously.
- Add the oyster sauce, soy sauce, sesame oil and orange palm syrup. Continue to fry until the meat takes on a light golden colour.
- Remove from the heat, then stir through 2/3rd’s of the coriander and the spring onions.
- Add the lime juice and season with salt and a little more Sichuan pepper.
- Take a lettuce leaf and place a heaped tablespoon of the meat in the middle. Sprinkle over the toasted sesame seeds, some of the remaining chopped coriander and spring onions. Add another squirt of lime juice and serve.