Sung Choi Bao of Pork

Very, very delicious. I am actually doubting whether or not I should award a five star rating or not. It might have been a lot better if I hadn’t made a number of mistakes: first, I didn’t use pure pork mince but a mixture of pork and beef mince as pork mince was sold out. Pork mince would have been fatter and thus tenderer.

Second, I doubled the recipe to be able to serve it to four as a main dish (or rather, being a lazy cook, to two, on two different evenings…). This was probably a mistake on two accounts: The doubled amount of mince cooled down the wok more than it should have and it therefore took slightly longer for the mince to be cooked through, which made it dry out slightly. And furthermore, it just won’t taste that well on the second day, as this dish is all about different textures and the crisp vegetables will probably wilt by during reheating. Bummer. Still, it was extremely the delicious, at least on the first evening!

If you trust them enough to get the job done well, outsource the cutting of the carrot juliennes (and the ginger, and all the other stuff, but especially the carrots!) to your BF/hubby/flat mate/ whomever, because it is a lot of work.

Also, this dish produces quite a bit of liquid you won't need. Keep it, stir-fry some veggies the following day and used the kept liquid as a sauce for your rice or noodles.