Bianchee Recipe

Bianchee Recipe

(Minced Pork with Potato and Bread Cubes Recipe)

2 slices white bread

125 ml (½ cup) oil

20 g (2-3 cloves) garlic, peeled and chopped finely

300 g minced shoulder pork

200 g (1 medium sized) potato, peeled and diced

125 ml (½ cup) water

Seasonings:

2 tablespoons Worcestershire sauce

1 tablespoon light soy sauce

1 tablespoon sugar, or to taste

¼ teaspoon pepper, or to taste

Method:

Cut the bread into 1 cm cubes and deep fry in oil to a crisp, golden brown.  Remove and drain on paper towels.  When cooled, the croutons can be stored in an airtight container for about a week.  Heat up the leftover oil in the wok to sauté the garlic.  Add the minced meat, potato and onion.  Stir well to mix.  Add in ½ cup water and the seasonings.  Allow to simmer until potatoes and pork are cooked.  Top with the fried croutons just before serving.