Macanese Minchi (Ground Pork with Soy & Worcestershire)
From Macau, where Portuguese and Chinese cuisines collide: seasoned ground pork stir-fried with soy sauce, Worcestershire, and diced potatoes, topped with a fried egg. Simple, fast, deeply savory.
Ingredients
- 1 lb (450g) ground pork
- 2 medium potatoes, peeled and diced into small cubes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 bay leaf
- Vegetable oil for frying
- 4 fried eggs
- Steamed rice for serving
Instructions
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1
Fry the diced potatoes: Heat about 1/2 inch of oil in a pan over medium-high heat. Fry potato cubes until golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
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2
In a wok or large skillet, heat 1 tablespoon oil over high heat. Add onion and cook until softened, about 3 minutes. Add garlic and bay leaf, cook 30 seconds.
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3
Add ground pork and stir-fry, breaking into small crumbles, until browned and cooked through, about 5-6 minutes.
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4
Add soy sauce, Worcestershire sauce, oyster sauce, sugar, and black pepper. Stir-fry for 2 minutes. Remove bay leaf. Fold in the fried potatoes.
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5
Serve over steamed rice, topped with a fried egg (sunny-side up, runny yolk). Break the egg into the pork and rice as you eat.
