Pork and peanut sang choi bau

Sang Choi Bau. Photo / Ian Jones

Serves six

1kg boneless pork shoulder, skin scored
3cm piece ginger, peeled & thinly sliced
1/2 cup sea salt
300g runner beans, finely sliced
3 stalks celery, finely diced
200g peanuts, roasted & crushed
1 cup spring onions, finely sliced
60ml high-heat oil
2 dried chillies
120ml oyster sauce
60ml low-salt soy
1 tbsp sesame oil
2 tbsp caster sugar
12 lettuce leaves, washed & edges trimmed

1 Place pork, ginger and sea salt in a large saucepan and add enough water to cover. Simmer over medium heat for 30 minutes or until the pork is just cooked. Remove pork from the liquid and run under cold water. Trim skin and fat from the pork, cut into cm pieces and place in a bowl with the beans.

2 In a separate bowl, combine celery, peanuts and spring onion.

3 In a saute pan, heat 20ml of oil, add chillies, cook over medium heat for 1 minute until the chillies darken, drain on absorbent paper.

4 Place chillies in a mortar, and using a pestle, pound to a fine paste adding the oyster sauce, soy, sesame oil and sugar, mixing to combine.

5 In a wok on high heat, add 20ml of oil, add half the pork and bean mixture, stir-fry until the pork is brown. Add half the celery and peanut mixture, stir-fry for another minute, then add half the sauce, mix to combine and transfer to a bowl.

6 Wipe the wok and repeat with the remaining oil and mixtures. Spoon pork in lettuce cups and garnish with coriander sprigs.