START TO FINISH: 35 minutes
SERVINGS: 4
This classic Macanese hash can be served for dinner, lunch or breakfast. Variations abound, but minchi usually consists of minced meat and fried potatoes seasoned with soy and Worcestershire sauces. Fresh ginger, not a usual player, brightens up the mix.
Don’t microwave the potatoes until fully cooked; they should be only almost tender so they don’t turn to mush in the skillet.
1¾ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
Kosher salt and ground black pepper
12 ounces ground pork
3 tablespoons finely grated fresh ginger
2 tablespoons packed dark brown sugar
2 tablespoons tomato paste
6 scallions, thinly sliced, white and green parts reserved separately
3 tablespoons grapeseed or other neutral oil, divided
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons unseasoned rice vinegar
½ cup lightly packed fresh cilantro, chopped
In a large microwafe-safe bowl, combine the potatoes, ¾ teaspoon salt and ¼ cup water. Cover with plastic wrap and microwave on high until almost tender, about 5 minutes, stirring halfway through. Drain the potatoes.
In a medium bowl, stir together the pork, ginger, sugar, tomato paste, scallion whites and ¾ teaspoon pepper. In a 12-inch nonstick skillet over medium, heat 1 tablespoon of oil until shimmering. Add the pork mixture and cook, breaking it into small pieces and stirring once or twice, until lightly browned, 5 minutes. Transfer to a clean bowl and wipe out the skillet
Set the skillet over medium-high, add the remaining 2 tablespoons oil and heat until shimmering. Add the potatoes and cook, stirring and adjusting heat as needed, until browned and crisped, about 15 minutes. Return the pork to the skillet and add the soy and Worcestershire sauces and vinegar. Toss, then stir in half each of the scallion greens and cilantro. Taste, season with salt and pepper, then transfer to a serving dish and sprinkle with the remaining scallions and cilantro.