Macau's Minichee Minced Pork Recipe

Published: September 05, 2007

YIELD: 4 servings

Ingredients

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
2	bay leaves
1	tablespoon minced garlic
1	tablespoon chopped fresh mint
½	cup whole water chestnuts quartered

Directions

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.