Minchi Mosca
Glass Noodles, Ground Pork, Wood Ear Mushrooms, Tumeric, Garlic, Soy Sauce, Lettuce
Chef Marina Senna Fernandes | Macau
Yield: 6 to 8 servings
Adapted by StarChefs | October 2018
INGREDIENTS
400 grams ground pork
1 teaspoon ground cumin
1 tablespoon light soy sauce
½ teaspoon of sugar
2 teaspoons of cider vinegar
1 teaspoon olive oil, plus additional as needed
1 tablespoon plus 1 teaspoon ground turmeric
4 cloves garlic, minced
Salt
White pepper
4 wood ear mushrooms
Vegetable oil
50 grams glass noodles (bean thread vermicelli)
1 medium onion, peeled and finely chopped
2 bay leaves
Finely chopped green onion
Lettuce leaves
METHOD
In a bowl, combine pork, cumin, soy sauce, sugar, vinegar, 1 teaspoon olive oil, 1 teaspoon turmeric, and 3 cloves minced garlic. Season with salt and white pepper and set aside for 2 hours. In a separate bowl, soak mushrooms in hot water until soft. Drain, squeezing out excess water from mushrooms. Coarsely chop mushrooms into small pieces. In a dry sauté pan over medium heat, cook mushrooms 2 to 3 minutes; remove pan from heat and reserve. In a pot, heat enough vegetable oil for deep frying. Fry glass noodles until crisp; drain on paper towels. When cool, break noodles into small pieces and transfer to a large serving bowl. In a wok, heat some olive oil, add onion, bay leaves, and remaining garlic, and stir-fry until fragrant. Add remaining turmeric and continue to stir-fry. When turmeric is fragrant, add the ground pork mixture, pressing and breaking up the meat with a spatula while stir-frying. Add mushrooms and a little bit of water, enough to moisten the pork. Cover wok and cook 3 minutes. Remove cover and stir-fry 3 minutes, until pork is totally loose with no lumps. Transfer pork mixture to the bowl, topping the fried noodles. Garnish with green onions and serve with lettuce leaves.
