Minchi, Traditional Macanese Minced Meat and Pork

Minchi, Traditional Macanese Minced Meat and Pork

On the occasion of World Tourism Day, internationally acclaimed Chef David Wong shares an exclusive recipe for our readers.


200g Onion
200g Potato
50g Garlic peeled
50g Cooking Oil
350g Pork shoulder meat
350g Meat/ lamb
2pcs Egg
20g Black fungus dry. –Optional-
5g Bay leaves             –Optional-
40ml Dark soy sauce
70ml Light soya sauce
adq. Salt


  1. Cut the potatoes in a cube and boil them until soft. Dry them and deep fry until in golden colour.
  2. Stir-fry the minced pork, add the minced meat/ lamb and fry until brown in colour.
  3. Stir-fry the garlic, onion, black fungus and bay leaves.
  4. Season the meat mixture with light soy sauce, dark soy sauce, sugar, salt (if liquid add a half teaspoon of cornstarch with water).
  5. Add a fried egg on top of the Minchi, garnished with crispy potato cubes around and white rice in a bowl. (You can sprinkle with chopped parsley, optional)

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Tanya is a graduate in Sociology from Sophia College, Mumbai, a post-graduate in Communications and Media from SNDT Women’s University in Mumbai and holds a Master's Degree in Journalis & Mass Communications from Chandigarh University. A former writing mentor and a seasoned lifestyle writer, Tanya writes columns on The Lifestyle Portal of life and living.

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