These San Choi Bao are sensational with a glass of bubbles as a starter, or great simply on their own. With a decent match in mind, resist the temptation of adding too much chilli, rice wine, hoi sin, or pickled ginger and instead stick to serving your San Choi Bao just lightly seasoned. If the budget doesn’t quite make it to France, no problem, there are plenty of cheaper well-made sparkling wines from around the world that will work just as well (try examples from Italy, Spain, Australia, New Zealand or England).
Heat about a tablespoon of sesame oil in a wok or large pan over a high heat; add the onion, garlic, ginger, chilli and the pork mince.
Once the meat has browned add the soy and oyster sauce.
Bring to the boil, once the sauce is thick and of a syrup consistency have a taste for seasoning. Toss through the spring onion.
Serve the meat in a bowl with the iceberg cups on the side. To munch simply spoon the cooked mince into the lettuce cups and go for it.