Macau's Minichee Minced Pork
- FOR THE DISH:
- 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)
- 1/4 teaspoon freshly-ground black pepper
- Vegetable oil for deep-frying
- 1 russet (Idaho) potato peeled, and cut into 1/4" dice
- 3/4 pound ground pork
- 1/2 cup diced onion
- 2 bay leaves
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh mint
- 1/2 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.