Sticky San Choy Bao Pork Rissoles

This dish takes classic San Choy Bao flavours and transforms them into tender, sticky pork rissoles wrapped in crisp lettuce leaves. The meatballs are infused with ginger, garlic and Chinese sauces, giving each bite a rich umami bite, mellowed by fresh carrot, chilli and coriander. It’s ideal for fast weeknight dinners or entertaining guests without fuss.

These gorgeous little lettuce boats feel indulgent yet light. You get savoury, sweet and spicy notes all at once—as well as the satisfying contrast of soft rice and crunchy fresh veg. An approachable dish with Asian flair, perfect for home cooks wanting maximum flavour in minimal time.

Full Recipe:

700 g pork mince
25 g panko breadcrumbs (½ cup)

2 green shallots, thinly sliced
2 garlic cloves, crushed
2 tsp finely grated fresh ginger

1½ tbsp oyster sauce
1 tbsp soy sauce
1 tbs Shaoxing wine

1 tbs sesame oil
1 tbs oyster sauce (sauce for coating)
1 tbsp soy sauce (coating)

2 tsp water
1 cos (romaine) lettuce, leaves separated
250 g microwave white rice, warmed

1 carrot, peeled, cut into thin matchsticks or grated
1 long red chilli, thinly sliced diagonally
1 green shallot, thinly sliced

Fresh coriander leaves, to serve

Directions:

Mix pork mince, breadcrumbs, sliced shallot, garlic, ginger, oyster sauce, soy sauce in a bowl. Shape 16 balls (2 tbsp each) and flatten into rissoles.
Whisk Shaoxing, oyster sauce, soy sauce and water in a jug.
Heat sesame oil in a non‑stick frying pan over medium‑high. Cook rissoles, turning, for 4–5 minutes until nearly cooked.

Reduce heat to low, pour in the sauce mixture and cook another minute, turning so rissoles become sticky and coated.
Arrange lettuce leaves on plates. Top each with warmed rice, carrot matchsticks, 2–3 rissoles, chilli slices, sliced shallot and coriander. Drizzle over pan juices.

Prep Time: 15 min | Cooking Time: 15 min | Total Time: 30 min

Kcal: ~450 kcal | Servings: 4

Recipe Overview

Sticky San Choy Bao Pork Rissoles are a delightful fusion of classic Chinese flavors and contemporary comfort food styling. These bite-sized pork patties are pan-seared to perfection and then glazed with a sweet-savory sauce before being nestled into crisp lettuce leaves. Each morsel offers a delicious contrast of textures—from the sticky, caramelized coating on the pork to the fresh, cool crunch of cos lettuce. With accents of ginger, garlic, and Shaoxing wine, this dish is bursting with bold flavors while still feeling light and vibrant.

This recipe is ideal for entertaining, as it’s easy to assemble and looks incredibly appetizing when served platter-style. It’s also versatile enough to serve as a quick family dinner or part of an Asian-inspired feast. Think of it as your answer to a deconstructed dumpling or a porky version of traditional San Choy Bao.

History and Origin

San Choy Bao, also known as “lettuce wraps,” is a popular dish in Chinese cuisine, particularly within Cantonese cooking. Its name directly translates to “lettuce bun” or “lettuce wrap,” with “San” meaning fresh, “Choy” meaning vegetable, and “Bao” referring to a wrap or bundle. Traditionally, the dish features minced meat—commonly pork, chicken, or duck—stir-fried with vegetables and sauces, then scooped into cups of iceberg or cos lettuce for a handheld appetizer or light entrée.

The concept of wrapping food in leafy greens isn’t exclusive to China. It has been a culinary practice in many Asian cultures, including Korean ssam and Thai larb served in cabbage or lettuce. What makes San Choy Bao distinct is its balance of sweet, savory, and umami flavors, usually enhanced by ingredients like oyster sauce, soy, and Shaoxing wine.

The rissoles twist adds an Australian flair. Rissoles, popular in Aussie home cooking, are essentially small meat patties made from ground meat mixed with breadcrumbs and seasoning. Combining them with traditional Chinese flavors results in a harmonious fusion that’s both nostalgic and novel.

Variations and Adaptations

One of the best things about this dish is its flexibility. While pork is the go-to protein, you can just as easily swap it for:

Chicken or Turkey: Leaner options that still absorb the sauce beautifully.
Beef: For a richer, more robust flavor.
Plant-Based Mince or Tofu: To create a vegetarian or vegan alternative, use soy-based mince or crumbled firm tofu and substitute oyster sauce with a mushroom-based vegan alternative.

Beyond protein swaps, the vegetables and toppings can also be adapted. Add diced water chestnuts for crunch, shredded cabbage for a slaw effect, or crushed peanuts for texture and nuttiness. You can even use different greens—like butter lettuce or napa cabbage—as wrappers if cos lettuce isn’t available.

Some adventurous home cooks even turn the rissoles into skewered meatballs for grilling, serving them with a dipping sauce on the side rather than as wraps.

Nutritional Information

From a nutritional standpoint, Sticky San Choy Bao Pork Rissoles strike a balanced profile—especially when served with fresh veggies and lettuce instead of refined carbs. Here’s a breakdown based on one serving (approximately 4 servings total):

Calories: Around 450 kcal per serving
Protein: 25–30g
Fat: 18–22g

Carbohydrates: 30–35g
Fiber: 3–5g
Sugar: 5–7g

Sodium: Moderate to high

For a lighter version, reduce or omit the rice, and choose low-sodium soy sauce. Replacing white rice with brown rice or quinoa will also add fiber and micronutrients like magnesium, manganese, and B vitamins.

Micronutrients like vitamin A (from carrots), vitamin C (from lettuce and chilli), and iron (from pork) are naturally present in the dish. Using fresh herbs like coriander adds antioxidants and anti-inflammatory properties as well.

Serving Suggestions and Pairings

This dish is both visually stunning and functionally versatile. Here are a few ideas for how to elevate your Sticky San Choy Bao Pork Rissoles:

Party-Style Platter: Serve rissoles, rice, lettuce leaves, toppings, and sauce in separate bowls so guests can build their own wraps.
Family Dinner: Pre-assemble the wraps and serve them alongside a light Asian-style soup like miso or hot-and-sour to round out the meal.

Lunchbox Friendly: Pack the rissoles with a side of rice and a salad of shredded cabbage, carrots, and a sesame dressing.
Drink Pairings: Go with a crisp white wine like Riesling or Sauvignon Blanc, or a light lager or jasmine tea for non-alcoholic options.

Add some chilli oil or pickled ginger on the side for guests who like a little extra zing.

Tips and Tricks for Success

Getting the texture and flavor of the rissoles just right is key to the success of this dish. Here are some expert tips:

Don’t Overwork the Meat: Mix the pork mince gently to avoid dense, rubbery rissoles.
Use Fresh Ginger and Garlic: While powdered spices can be used in a pinch, fresh ingredients bring the most aromatic flavor.
Chill the Rissoles Before Cooking: Let them rest in the fridge for 10–15 minutes to help them hold their shape better.

Cook in Batches: Avoid overcrowding the pan so each rissole browns evenly.
Glaze at the End: Pour in the sauce after the rissoles are cooked through so it thickens and clings beautifully to each piece.

Want even crispier edges? Try searing the rissoles in a hot cast-iron skillet or finish them in the oven at high heat for 5 minutes after glazing.

Potential Health Benefits

Despite being comfort food, this dish packs some surprising health perks:

Lean Protein: Pork provides all essential amino acids and is rich in thiamin, selenium, and vitamin B6.
Low-Carb Option: Skip the rice and you’ve got a keto-friendly main dish wrapped in nutrient-dense greens.
Fresh Veggies: Lettuce, carrots, and herbs offer fiber, vitamins A and K, and powerful antioxidants.

Fermented Ingredients: Soy sauce and oyster sauce contribute beneficial compounds like isoflavones and amino acids (though moderation is key due to sodium).

Using whole ingredients and fresh herbs also supports digestion and immune health, making this dish both flavorful and functional.

Conclusion

Sticky San Choy Bao Pork Rissoles are a winning combination of East-meets-West cuisine. Whether you’re craving something hearty, planning a party spread, or simply exploring new flavors at home, this dish delivers big on taste and texture while remaining refreshingly easy to prepare.

So next time you’re in the mood for something sticky, savory, and a little bit special, give these pork rissoles a try. You might just find yourself adding them