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As a child I enjoyed eating Yuk Sung from the local Chinese take away. It was a slightly spicy minced pork dish that was served in a lettuce leaf and topped with little pieces of crunchy prawn cracker. I don’t know what’s in the original recipe but I have decided to call this AIP diet version by the same name because it reminds me of it so much.

I have tried making this recipe with minced pork as well as minced beef and both tasted the same. Ideally you want to serve in an iceberg lettuce leaf as it really enhances the flavour, when I tried it with other lettuce varieties it just didn’t taste the same.

Although the recipe is listed as two servings but I usually get three servings from mine. When serving, I dont add any sides, so if you serve the dish with side dishes you could easily get four servings from it.

Yuk Sung

Servings: 2

Nutritional Information (per serving)

Total Carbs 13.1 grams

Fiber 3.2 grams

Net carbs 9.9 grams

Protein 55.5 grams

Fat 25.2 grams

Calories 490 Kcals

(Three servings = Total carbs 8.7g, fiber 2.1g, net carbs 6.6g, protein 37g, fat 16.8g and calories 327)

Print Recipe

AIP style Yuk Sung

An AIP version of the Chinese take away dish Yuk Sung. Sweet and spicy minced pork with ginger, served in an Iceberg lettuce leaf.

Course

Main Dish

Cuisine

Chinese

Prep Time

10

Cook Time

45

Servings

Ingredients

• 500 grams minced pork
• 8 whole lettuce Leaves
• 2 2 small carrots diced
• 2 inch piece ginger grated
• 1 small carrot grated
• 1-2 tbsp maple syrup
• 2 tablespoon Coconut oil
• 3/4 cup Bone broth
• 3tab 3 spring onion tops (green parts only)
• 1 tablespoon tamarind paste
• 1 tablespoon ground ginger
• 1 tablespoon Apple Cider Vinegar

Course Main Dish Cuisine Chinese Prep Time 10 Cook Time 45 Servings Ingredients 500 grams minced pork 8 whole lettuce Leaves 2 2 small carrots diced 2 inch piece ginger grated 1 small carrot grated 1-2 tbsp maple syrup 2 tablespoon Coconut oil 3/4 cup Bone broth 3tab 3 spring onion tops (green parts only) 1 tablespoon tamarind paste 1 tablespoon ground ginger 1 tablespoon Apple Cider Vinegar

Instructions

Prepare the lettuce leaves

1. Carefully remove the leaves from the lettuce once by one, peeling gently so that each leaf stays in one piece.
2. Taking one leaf a time, gently shake off any excess water and place on a towel or some kitchen paper to allow them to dry.
3. Place a few leaves at a time into a sieve, wash gently under a running tap.

Cooking instructions

1. In a pan heat the coconut oil over a medium heat.
2. Add in the mince and allow to brown.
3. Add in the carrots (included grated), ginger, spring onion tops, and half the bone broth. Stir to combine the ingredients.
4. Add in the tamarind, ginger and apple cider vinegar and stir again.
5. Cover with a lid and allow to simmer for 15- 20 minutes, stirring occasionally.
6. If the bone broth starts to reduce, add in the rest of the bone broth. Once the meat has cooked through taste; if desired you can add in extra sweetener.
7. When ready, serve straight from the pan – scooping small amounts into lettuce cups and eating like you would a tortilla wrap. Ensure there are plenty of kitchen towels on hand as it can get a little messy!

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