Cooking time 1 1/2 to 2 hrs
- 500 gms lean minced pork
- 500 gms lean minced beef
- 1-2 finely diced onion
- 1-2 finely diced carrot
- 2 stalks finely diced celery
- 6 finely diced cloves garlic
- 1-2 chopped capsicum/peppers
- 6-12 mushrooms (optional)
- 2 tablespoons kecap manis, sweet soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1-2 cans of tomatoes
- Salt and pepper to taste
- 2 tablespoon parsley finely diced
- 2 spring onions slivered
- 2 litres chicken stock
(Make your own homemade chicken stock using chicken carcasses, removing any visible fat and skin, adding carrot/onion/celery/bay leaves or nothing at all, a pot of water to cook them in and let simmer very gently for hours on the stove, allowing the richness of the stock to come through). Otherwise get ready-made from the supermarket. And if all else fails water from the tap works just as good!
Combine the 2 meats and panfry gently on a low heat. No oil required. Toss and turn until cooked through and lightly browned.
Toss the vegetables into another frypan with 1/4 - 1/2 cup olive oil or a mix of ricebran/canola oil and olive oil and cook until caramelised on a very low heat.
Make sure it’s a low heat- we don’t want the mixture to brown from the cooking. We want to cook it gently and bring out all the tasty vegetable flavours.
When the vegetables are soft and caramalised, add to the cooked minced meat. Add pepper, soy and oyster sauces. Add the can/s of tomatoes and blend into the mix with a wooden spoon.
Add the chicken stock by the cupfuls and let the stock absorb into the mixture gently. When the stock is all absorbed, fold in parsley and spring onion. Skim and remove any fat from the top of the dish. Add salt and pepper to taste. The dish is ready to serve.
Don’t rush the cooking time – keep cooking until all the juices have been absorbed. Actually the longer the cooking the more delicious the mixture becomes.
Serve this dish with a kumara mash or some healthy agria potato chippies - quartered, rubbed with a little oil and cooked in the oven on a medium heat.
This is a great recipe to have the next day for breakfast on toast with a poached egg on top.
Suggested wines to complement this recipe
Mudbrick Reserve 2006
Contour Estate 2007
Bilancia La Collina 2006
Taylors Estate 2007
Mitolo Jester 2006