Macau's Minichee Minced Pork PRINT
- YIELD: 4 servings
|1||tablespoon soy sauce (or dark soy sauce)|
|1||tablespoon black vinegar (or balsamic vinegar)|
|1||tablespoon fish sauce|
|2||teaspoons Chinese rice wine (or dry sherry)|
|¼||teaspoon freshly-ground black pepper|
|FOR THE DISH:|
|Vegetable oil for deep-frying|
|1||russet (Idaho) potato peeled, and cut into ¼" dice|
|¾||pound ground pork|
|½||cup diced onion|
|1||tablespoon minced garlic|
|1||tablespoon chopped fresh mint|
|½||cup whole water chestnuts quartered|
Stir the soy sauce, vinegar, fish sauce, rice wine and black pepper together in a small bowl.
For the Dish: Pour enough of the vegetable oil into a medium saucepan to fill 2 inches. Heat the oil to 350 degrees. Add the potato cubes and cook until golden brown and tender, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Crumble the ground pork into the wok, then add the onion, bay leaves, garlic and mint. Stir-fry until the pork is browned and crumbly, 3 to 4 minutes. Add the water chestnuts and pour in the sauce; cook until the water chestnuts are heated through, about 1 minute. Stir in the potatoes and heat through. Pick out the bay leaves and transfer the contents of the wok to a serving platter.
This recipe yields 4 servings.