Pork San Choy Bow & Fragrant Rice Bar
with Lettuce Cups, Pickled Carrot & Coriander
- Peanuts
- Gluten
- Molluscs
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Create your perfect san choy bow plate tonight with ginger lemongrass pork, pickled carrot and garlicky rice and all your favourite toppings - like peanuts, coriander and lime. Fresh, customisable and full of flavour!
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Coriander
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 packet
Ginger Lemongrass Paste
250 g
Pork Mince
1 packet
Sweet Chilli Sauce
1
Brown Onion
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1
Baby Cos Lettuce
1
Lime
1
Cucumber
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water (for the rice)
¼ cup
vinegar (rice wine or white wine)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the
butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
jasmine rice, the water (for the rice) and a
generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, using a vegetable peeler, peel carrot
into ribbons.
• In a medium bowl, combine the vinegar and a good
pinch of sugar and salt.
• Add carrot to pickling liquid. Add enough water to
just cover carrot. Set aside.
• Trim baby cos lettuce and separate leaves.
• Thinly slice cucumber into sticks.
• Slice lime into wedges.
• Roughly chop coriander.
• Thinly slice brown onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over
high heat.
• Cook pork mince and onion, breaking up with a
spoon, until just browned, 3-4 minutes.
• Add gingerlemongrass paste and cook, until
fragrant, 1 minute.
• Reduce heat to medium, then stir in oyster sauce,
sweet chilli sauce and the water (for the sauce)
and simmer, until bubbling and slightly reduced,
1-2 minutes.
• Remove from heat, then add a squeeze of lime
juice. Season with pepper.
• Drain pickled carrot.
• Bring everything to the table.
• Build your own plate with garlic rice, pork, lettuce
cups, pickled carrot, cucumber, crushed peanuts,
coriander and any remaining lime wedges. Enjoy!
If you’ve added gua bao buns: Place on a
microwave-safe plate and cover with damp paper
towel. Microwave on high for 1 minute. Set aside, then
rest for 1 minute. Uncover, then halve to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The pork filling is well-seasoned with a savoury, fragrant balance, and the crushed peanuts and lime add a lovely finishing touch. Some found the rice a little bland alongside the pork, while others felt the pickled carrot was too strong.
- Ease of prep: Straightforward and quick to pull together, with several customers noting it works just as well served as a rice bowl if the lettuce cups are tricky to manage.
- Suggestions: The rice water quantity in the recipe card has been flagged by many customers as too low, resulting in burnt or undercooked rice — use closer to 1.5–2 cups of water and adjust to your portion size. Several customers also suggested swapping baby cos for iceberg lettuce, which offers larger, sturdier leaves that are much easier to fill.
- Leftovers: Mixing the rice through the pork mince stretches the dish further, with one customer finding it closer to four serves rather than two.
- Portions: A few customers felt the pork mince was on the lighter side, particularly for three or more people, and suggested adding extras like water chestnuts or extra vegetables to bulk it up.
