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    Macau's Minichee Minced Pork

    Macau's Minichee Minced Pork
    • Prep Time


    • Cook Time


    • Servings



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    • 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


    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.

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