Minchi
Ingredients: pork leg, beef chuck, salt, sugar, freshly ground black pepper · 120 min cook time · 450kcal · ₩24,900
Ingredients
250g pork leg, 250g beef chuck, 1teaspoon salt, 1teaspoon sugar, 0.25teaspoon freshly ground black pepper, 1tablespoon white wine, 2teaspoons light soy sauce, 1teaspoon dark soy sauce, 250g sausage (Portuguese linguiça or Harbin sausage), 0.25teaspoon rose wine, 0.5teaspoon sugar, 500g potatoes, 1tablespoon oil, 1whole red onion, 0.5tablespoon oil, 4cloves minced garlic, 4large dry bay leaves, 1tablespoon white wine, 0.5teaspoon salt, 0.5teaspoon sugar, 1teaspoon light soy sauce, 0.25teaspoon freshly ground black pepper, 1tablespoon rice vinegar, 6servings white rice, 6whole eggs
Instructions
1. Finely dice 250 grams of pork leg (80% lean) and 250 grams of beef chuck. Chop with cleavers for about five minutes until it reaches a fine mince consistency.
2. Marinate the minced meat with 1 teaspoon of salt, 1 teaspoon of sugar, 0.25 teaspoon of freshly ground black pepper, 1 tablespoon of white wine, 2 teaspoons of light soy sauce, and 1 teaspoon of dark soy sauce. Mix thoroughly and let marinate for 30 minutes.
3. Finely dice 250 grams of sausage (Portuguese linguiça or Harbin sausage). If desired, mix with 0.25 teaspoon of rose wine and 0.5 teaspoon of sugar.
4. Peel 500 grams (about two small) potatoes and cut them into 2-centimeter cubes. Blanch in boiling water for 2 minutes. Drain until dry.
5. Pan-fry the blanched potatoes for about 20 minutes until golden brown, or deep-fry to your liking. Set aside until serving.
6. Heat a wok until piping hot, turn off the heat, add 1 tablespoon of oil, and swirl to create a nonstick surface. Turn the flame to medium.
7. Add the marinated minced beef and pork to the wok. If using uncooked sausage, add it now. Fry, continuously chopping with a spatula to break up the meat until it's cooked through and crumbly, about 5 minutes.
8. Reduce the flame to medium-low and stir-fry (toast) the meat for another 5 minutes to expel excess moisture and brown it.
9. Remove the meat from the wok and set aside.
10. Perform another longyau: add about 1 tablespoon of oil (olive or peanut) to the wok over a medium flame. Add one finely diced red onion and fry for about 5 minutes until softened and starting to change color. Scooch the onions to the side of the wok.
11. Add another 0.5 tablespoon of oil, then add 4 cloves of minced garlic and fry for 30 seconds until fragrant.
12. Add 4 large dry bay leaves (about 1 gram) and fry together for another 30 seconds.
13. Pour 1 tablespoon of white wine over your spatula and around the sides of the wok. Add the pre-cooked sausage and fry for 30 seconds.
14. Add the minced meat back into the wok and stir-fry for 1 more minute.
15. Season with 0.5 teaspoon salt, 0.5 teaspoon sugar, 1 teaspoon light soy sauce, and 0.25 teaspoon freshly ground black pepper. Fry for 30 seconds.
16. Finish by swirling 1 tablespoon of rice vinegar over your spatula and around the sides of the wok. Remove the Minchi from the wok.
17. To assemble, spoon the Minchi over a plate of white rice. Make a ring on the outside with the fried potatoes.
18. Heat some oil until it's bubbling around a pair of chopsticks. Crack an egg into the pan, tilt the pan to pool the oil, and spoon oil over the white of the egg to cook it. Season with salt and black pepper. Nest the fried egg over the Minchi.
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