A variation of the classic minchi but with black fungus to add crunch and colour and crisp fried vermicelli for decoration.

Mosca from Cecília Jorge, in Crônicas Macaenses by Rogério P.D. da Luz. Click HERE to read original article (in Portuguese).

250g minced pork

15g black fungus (“orelhas de rato“)*

1 clove garlic, crushed

chopped spring onions

1 tbsp light soy sauce

½tsp corn starch

sugar and pepper to taste

pork lard or oil

vermicelli (for decoration)

Fry the vermicelli in hot oil in handfuls but with care because it burns in a few seconds.

Season the minced pork with a pinch of sugar and pepper, light soy sauce and corn starch.

Heat the lard or oil well, brown the garlic and remove it.

Fry the garlic and spring onions and then the meat, using a spatula to turn and break it up.

Cover and cook over medium heat, stirring to avoid sticking to the bottom.

Add the black fungus about a minute before removing from the heat and stir well.

* The black fungus has to be soaked in warm water for about 5 minutes and then picked over carefully and washed well in cold water because of sand and other impurities lodged in the roots.

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