|250g / 9oz of lean minced pork (lean or low fat is the important word here)|
|3cm or a thumbs length / thickness of fresh ginger|
|2 cloves of garlic|
|50g / 2oz of canned bamboo shoots (drained of liquid) see Cook's Notes above|
|4 spring onions|
|1 tablespoon of sesame oil|
|1 tablespoon of dark soy sauce|
|1½ tablespoons of oyster sauce|
|1 teaspoon of sugar|
|1½ teaspoons of corn flour|
|1 tablespoon of sherry or dry white wine|
|2 sticks of celery|
|4 or more large leaves of iceberg lettuce|
But their failings are dwarfed by the quality of the food. One of their starters is the subject of this recipe, Yuk Sung. This is a starter (once tasted you may well wish it was the main meal!) based on fried pork seasoned with Chinese spices served on a bed of crispy iceberg lettuce - absolutely and totally sublime!
We have cooked Yuk Sung countless times, refining the ingredients each time to end up with the recipe you now see on these pages. This is quite simply the best Yuk Sung recipe ever published. Alter any of the ingredients at your peril, this recipe is one of the most refined ever and if you follow the simple instructions you will create a Chinese starter which neither you nor your guests has ever bettered.
One variation is allowed in this recipe, principally because we cannot decide which ingredient is best. The recipe specifies that 50g of bamboo shoots (canned) are used. As a substitute feel free to use the same weight of water chestnuts. The contribution this ingredient makes to Yuk Sung is to give it some crunch and both ingredients fit the bill equally well. All the ingredients in this recipe are readily available from any large supermarket, we sourced ours from Tesco but they are also available at the average large Sainsbury's or Waitrose.
The key elements are lean pork, a mix of herbs and spices for the sauce and crisp iceberg lettuce. This is Ying and Yang at its finest - the sweet pork counterbalanced by a salty sauce. The iceberg lettuce introduces a third element which Ying and Yang does not even begin to define. This recipe truly is far, far more than the sum of its parts.
VIDEO SHOWING HOW TO COOK YUK SHUNG
Add minced pork and garlic to the pan and cook for about five minutes until the pork is browned. Break up the pork mince as it is frying so that it doesn't form into lumps.
Fry the mixture for another ten minutes until the sauce has almost dried up. Stir continuously. Serve in the centre of the table as shown on the right or parcel up individual portions wrapped in the iceberg lettuce.