This was one of the first dishes I learned to cook many years ago on a Chinese cooking course at college and it has remained a firm favourite ever since. Quite quick and simple to do and easy to prepare in advance. I defy you not to get it all round your mouth and down your arms after trying to eat the rolls. Ha ha!
500 g of lean pork mince tinned food processor (you can buy ready minced but I prefer to buy whole cuts of pork and mince it myself)
1 small onion
3 cloves of garlic or tbsp of garlic paste
1 small tin of bamboo shoots drained
1 small tin of water chestnuts
half a tin of straw mushrooms
a few splashes of Chinese rice wine or gluten-free dry sherry
A couple of tbsp of rice wine or gluten-free tamari
A couple of tbsp of oyster sauce (gluten-free if required)
few drops of sesame oil
ground white pepper
a couple of tsp of cornflour
half a tsp of bicarbonate of soda
One Head of Iceberg Lettuce
Blitz the pork in a food processor to a course mince consistency. Marinade with a splash of rice wine, couple of drops of sesame oil, 1 Tbsp of soy sauce, a few shakes of white pepper, cornflour and bicarbonate of soda. Set aside for as long as possible.
In the meantime, blitzed the vegetables until finely chopped (but not to a purée) and marinade with the same ingredients excluding the cornflour and bicarbonate of soda.
Cut the lettuce in half upside down so you’ve got a cup shape. Run cold tap and hold the half the lettuce underneath. The cups will fill with water and start to separate forming perfect cups pat dry with kitchen paper and set aside.
Heat a couple of 1 Tbsp of vegetable oil to a high heat and add pork. Stirfry lightly for a couple of minutes and then drain the oil in a sieve and set aside.
Stirfry the onion and garlic for a few minutes and then add the rest of the vegetables. Continue to stir fry and then add the pork.
Season with more soy sauce, sesame oil, rice wine, white pepper and a couple of 1 tbsp of oyster sauce.
Serve in the lettuce cups and enjoy making a mess whilst eating it!