Chinese Pork Yuk Sung Recipe

I 100% agree that some of the best and tastiest food in the world is traditional street food and Yuk Sung is no exception. A classic from the local Chinese takeaway, but so easy and quick to make at home too.

You can substitute the pork mince for alternative mince, but my mum and I wanted to stick to the classic recipe and make our verdict on it. A super fresh and healthy recipe, full of different textures and Asian flavours.

Ingredients (Serves 2)

Yuk Sung:

  • 1 tbsp Sesame Oil
  • 1 Iceberg Lettuce
  • 300g Minced Pork
  • 0.5 Carrot, peeled and finely diced
  • 1 Spring Onions, finely sliced
  • 110g Water chestnut, finely diced
  • 0.5 Celery Stalk, finely diced
  • 2 Garlic Cloves, peeled and minced
  • 0.5 inch Ginger, minced
  • 0.5 tbsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 0.5 tbsp Shao Hsing Wine
  • 0.5 tsp Sugar

Crispy Noodles:

  • 1 Nest Fine Rice Noodles
  • 2 tsp Olive Oil/ Frylight
  • Pinch of Salt & Pepper



Crispy Noodles:

  • Pre-heat oven to 180 degrees celsius (fan oven).
  • Cook noodles, according to packaging instructions. Drain with sieve and rinse with cold water to chill.
  • Toss the cooked and chilled  noodles in olive oil/ Frylight, salt and pepper.
  • Spread evenly on a baking tray lined with greaseproof paper.
  • Bake for 10 mins or until crispy (keep watching them so not to burn them!).

Yuk Sung:

  • Wash the iceberg lettuce (be careful not to tear the leaves!). Pat dry and leave to one side.
  • Heat sesame oil in a wok and add the garlic and ginger until they are aromatic.
  • Add the minced pork and cook until brown all over.
  • Add all of the vegetables to the wok until softened.
  • Add the wet ingredients and continue cooking until the pork is thoroughly cooked through.
  • Assembly your wraps!


I would love to hear what you think of the recipe or if you give the recipe a go!


“I’m not a chef. But I’m passionate about food – the tradition of it, cooking it, and sharing it.”Zac Posen



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