Pork and chicken sang choy bow

Tasty little pork filled lettuce cups make a great starter; or serve them up as part of a banquet meal.

  • 45 mins cooking
  • Serves 4
  • Print


Pork and chicken sang choy bow
  • 500 gram pork fillets
  • 1/3 cup (80ml) char siu sauce
  • 1 tablespoon peanut oil
  • 150 gram chicken mince
  • 1 clove garlic, crushed
  • 100 gram fresh shiitake mushrooms, chopped finely
  • 190 gram can water chestnuts, rinsed, drained, chopped finely
  • 2 green onions, chopped finely
  • 2 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 1/2 cup (120g) bean sprouts
  • 8 iceberg lettuce leaves
  • 2 green onions, sliced thinly


Pork and chicken sang choy bow
  • 1
    Preheat oven to moderate.
  • 2
    Place pork on wire rack in large shallow baking dish; brush all over with ¼ cup of the char siu sauce. Roast, uncovered, in moderate oven about 40 minutes or until cooked as desired, brushing occasionally with pan drippings. Cool 10 minutes; chop pork finely.
  • 3
    Meanwhile, heat peanut oil in wok; stir-fry chicken, garlic and mushrooms for 5 minutes. Add water chestnuts, chopped onion, sauces, sesame oil, pork and remaining char siu sauce; stir-fry until chicken is cooked through. Remove from heat; add sprouts, toss sang choy bow gently to combine.
  • 4
    Divide lettuce leaves among serving plates; spoon sang choy bow into leaves, sprinkle each with sliced onion.


An easy way to separate whole lettuce leaves is to rap the head of the lettuce, stem-end down, on a hard surface to loosen the core. Discard the core, and run a strong stream of cold water into the cavity ­ the leaves will fall away, intact. Submerge the leaves in iced water until ready to serve; use the lettuce centre for a salad.

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