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Keto San Choi Bao: Chinese Pork Lettuce Wrap


  • 1 whole iceberg lettuce
  • 1 tbsp olive oil
  • 500g minced pork
  • 2 cloves garlic minced
  • 1 piece ginger about 2 cm long, finely chopped
  • 1 tbsp tamari sauce
  • 1 tbsp oyster sauce
  • 1/2 fresh lime juiced
  • 1 tsp sesame oil
  • 3 shallots (spring onions) sliced
  • fresh coriander leaves
  • 1/4 cup peanuts finely chopped
  • 1 whole red chili sliced
  • sesame seeds (for garnish)


  • Prepare your lettuce leaves by gently removing whole leaves and trimming the edges with scissors to make round cups. Each leaf makes one wrap.
  • This is quite a quick dish to make, so prepare all the other ingredients. Mince the garlic, finely chop the ginger, slice the shallots, chop the coriander leaves, finely chop the peanuts and slice the red chili.
  • Heat your frying pan (or wok) on high heat and add olive oil. Break off the minced pork into chunks and place around the base of the pan. Add the garlic and ginger.
  • Let the meat brown for 1 minute on the underside, it will become a lovely crispy golden brown. Then mix everything together and fry for another 2 minutes, breaking up the pork mince as you go. The pork should be browned all over.
  • Add the tamari sauce, oyster sauce, lime, sesame oil and shallots. Stir until well combined and fry for about 3 more minutes. Turn off heat.
  • Serve everything family-style for the best experience! Take a lettuce leaf, fill with the pork mixture and top with the coriander, peanuts, chili and sesame seeds. Roll up into a parcel and enjoy!


The leftover pork is a handy to have around; you can keep it in the fridge or freezer. When we’re feeling lazy we love to throw it in a salad bowl for an even faster meal!