Lime-infused Pork San Choy Bao

in Recipes
25 mins

Lime-infused Pork San Choy Bao is a refreshing and zesty dish that combines the citrusy kick of lime with savory pork, creating a perfect balance of flavors and textures. The succulent pork mixture is seasoned with lemongrass, garlic, and ginger, then folded into crisp lettuce cups. Quick and easy to prepare, it's a delightful recipe that brings a burst of freshness to your dining experience.


For the Pork Mince:
  • 500g pork mince
  • Salt and pepper, to taste
  • 1/2 cup cornstarch, for coating
  • 2 tablespoons vegetable oil, for frying

For the Lime-infused Sauce:

  • Juice of 1 lime
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tablespoon cornstarch, for thickening
  • 2 tablespoons water

For Stir-Frying:

  • 2 tablespoons vegetable oil
  • 1 cucumber, finely diced
  • 1 purple onion, finely chopped
  • 1 bunch fresh coriander, chopped
  • 2 stalks lemongrass, finely minced
  • Iceberg lettuce leaves (for serving)


  1. Season the pork mince with salt and pepper.
  2. Place the cornstarch in a shallow dish and coat each piece of pork evenly.
  3. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Fry the pork until it's golden and cooked through. Remove and set aside on paper towels to drain.
  4. In a bowl, combine lime juice, fish sauce, soy sauce, honey, minced garlic, and minced ginger.
  5. In a separate small bowl, mix the cornstarch and water until smooth.
  6. Heat 2 tablespoons of vegetable oil in the wok over medium heat.
  7. Pour the lime-infused sauce mixture into the wok and bring it to a simmer.
  8. Slowly add the cornstarch mixture while stirring continuously until the sauce thickens. This should take about 2-3 minutes.
  9. Add the diced cucumber, chopped purple onion, fresh coriander, and minced lemongrass to the wok. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
  10. Add the fried pork pieces back into the wok with the vegetables. Toss everything together until the pork and vegetables are coated in the lime-infused sauce.
  11. Carefully separate and clean iceberg lettuce leaves, using them as cups to hold the pork mixture.

                      To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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