Macau's Minichee Minced Pork

500
Macau's Minichee Minced Pork

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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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

  • 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.


Nutrition