Minchi is one of Macau’s most comforting home dishes: minced meat and diced potato cooked with onion, garlic, and savory seasonings, then served with rice and a fried egg.
Brown the potatoes until their edges take on color before combining them with the meat. That contrast keeps the finished skillet hearty rather than soft throughout.
Cook the potatoes in a single layer when possible. Crowding makes them steam instead of developing the light crispness that gives minchi its character.
Serving Suggestions
Serve over steamed rice with a fried egg, sliced cucumber, and a little chopped scallion.
Recipe Notes
Cool leftovers promptly and refrigerate for up to 3 days. Reheat in a skillet so the potatoes regain some edge.
Macanese Minchi (Minced Beef and Pork with Potato)
Savory Macanese minced beef and pork with diced potato, onion, soy, rice, and a fried egg.
Ingredients
Equipment
Method
Brown the meat and potatoes:
- Heat half the oil in a large wok or skillet over medium-high heat. Add the potatoes and cook for 8 to 10 minutes, stirring occasionally, until browned and nearly tender. Transfer to a plate.
- Add the remaining oil and the onion. Cook for 4 minutes, then add the garlic and cook for 30 seconds.
- Add the ground beef and pork. Cook for 7 to 8 minutes, breaking it into irregular crumbles, until no pink remains and some edges are browned.
Season and serve:
- Return the potatoes to the skillet. Stir in the soy sauce, Worcestershire sauce, salt, and pepper and cook for 3 minutes, until the seasoning coats the meat and potatoes.
- Stir in the cilantro. Fry the eggs in a separate skillet until the whites are set and the yolks remain soft.
- Spoon the minchi over warm rice and top each serving with a fried egg.
Nutrition
Notes
- Do not break the meat into a paste; slightly uneven crumbles give minchi a more satisfying texture.
- Use low-sodium soy sauce if available and taste before adding extra salt.
