shared by followers | following

Macau's Minichee Minced Pork

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


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
Vegetable oil for deep-frying
1 russet (Idaho) potato peeled, and cut into ¼" dice
¾ pound ground pork
½ cup diced onion
2 bay leaves
1 tablespoon minced garlic
1 tablespoon chopped fresh mint
½ cup whole water chestnuts quartered
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


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.

More recipes by Jane J.

views icon 500 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In