500g ground beef
500g ground pork
Rock or sea salt, to taste
Ground pepper, to taste
3 pieces bay leaf
¼ cup dark soy sauce
1/2 kg potatoes, peeled and finely cubed
2 tablespoons virgin olive oil
1 clove garlic, crushed
2 large onions, minced
2 tablespoons light soy sauce
Oil for deep frying
3 tablespoons Worcestershire sauce
3 eggs, fried, sunny side up
White rice, steamed
1. Marinate the beef and pork in salt, pepper, bay leaves and dark soy sauce. Set aside.
2. Soak potatoes in water with a little dark soy sauce.
3. Heat the olive oil over medium heat. Sauté the garlic until golden brown.
4. Add the onions and cook until transparent.
5. Add the marinated meats and stir.
6. Add the light soy sauce and a little dark soy sauce if the colour is not enough.
7. Add a little sugar to balance the sweet and salty taste of the meat.
8. Dry-fry until the meat becomes tender and slightly toasted.
9. In another pan, deep fry the potatoes.
10. Drain oil on paper towels and set aside.
11. Serve the minchi on hot steamed rice with the fried potato cubes and fried eggs on top.
This Macanese classic with its sweet, salty and sticky characters needs a wine with savoury flavours to match the sweetness, depth to go with the weight and soft tannins to match the sticky textures. Try a Pinot Noir, cool climate Shiraz or even a Grenache.