13th March 2017 | Leave a comment 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 SungServings: 2Nutritional Information (per serving)Total Carbs 13.1 gramsFiber 3.2 gramsNet carbs 9.9 gramsProtein 55.5 gramsFat 25.2 gramsCalories 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 Ingredients500 grams minced pork8 whole lettuce Leaves2 2 small carrots diced2 inch piece ginger grated1 small carrot grated1-2 tbsp maple syrup2 tablespoon Coconut oil3/4 cup Bone broth3tab 3 spring onion tops (green parts only)1 tablespoon tamarind paste1 tablespoon ground ginger1 tablespoon Apple Cider Vinegar Course Main Dish Cuisine Chinese Prep Time 10 Cook Time 45 Servings Ingredients500 grams minced pork8 whole lettuce Leaves2 2 small carrots diced2 inch piece ginger grated1 small carrot grated1-2 tbsp maple syrup2 tablespoon Coconut oil3/4 cup Bone broth3tab 3 spring onion tops (green parts only)1 tablespoon tamarind paste1 tablespoon ground ginger1 tablespoon Apple Cider Vinegar Instructions Prepare the lettuce leaves Carefully remove the leaves from the lettuce once by one, peeling gently so that each leaf stays in one piece. 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. Place a few leaves at a time into a sieve, wash gently under a running tap. Cooking instructions In a pan heat the coconut oil over a medium heat. Add in the mince and allow to brown. Add in the carrots (included grated), ginger, spring onion tops, and half the bone broth. Stir to combine the ingredients. Add in the tamarind, ginger and apple cider vinegar and stir again. Cover with a lid and allow to simmer for 15- 20 minutes, stirring occasionally. 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. 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! Related