Min Jiang at Dempsey Stir Fried XO Pork

Had our bi-weekly Min Jiang at Dempsey sojourn. We were seeking comfort food - and now within 1km radius of Dempsey. They serve top 3 ducks in Singapore, IMHO. Their version is the peipa (pipa yar) version- not to be confused with the usual cherry/ apple wood oven roasts served at other popular Cantonese eateries. The spices & aromatics used for pipa yar is distinctly different - giving it more umami, herbaciousand and savoury flavours - but what’s similar oozing in copious amounts = duck fat/oil, underneath the layer of crispy skin. Perfection. MinJiang hand tears/ shreds the duck (like pan mee?) into fine strands of salivating morsels. My usual is to wrap these just like you would Peking duck.

Our other ‘usual’ is the turbot- which I’ve written about this before.

The third staple for us at Min Jiang is their stir fried XO pork in scallion. This is a ‘rice killer’ as most foodies in China would describe it. Think strips of kurobota (similar to those you use in sukiyaki/ hotpot), flash fried in high heat and mixed with XO sauce and garlic.

This is a winner- and arguably something that’s reproducible in my own kitchen (which I tend to order less of). But credit to the Min Jiang at Despsey chefs for getting it just right! Min Jiang is an establishment that doesn’t disappoint - and being nearer Dempsey (the branch we prefer) - we’d expect to be testing the chefs here more often.