I love Jacket Potato but I am a little bit sick of the same toppings. What is your favourite topping? Sour Cream & Bacon, Ham & Cheese, Bolognese Sauce, Tuna Salad, Chilli Con Carne, or Curry? Here is a new topping suggestion. ‘Spicy Miso Pork’ for your Jacket Potato. I bet you have never tried it before.
4 to 6 Servings
4 to 6 large Baked Potatoes
500g Pork Mince *OR Chicken Mince
1 teaspoon Sesame Oil
1 cupful of Additional Ingredients *all finely chopped
*e.g. Spring Onion, Carrot, Shiitake, Capsicum, Bamboo Shoot, etc.
1 cup Chicken Stock
1 tablespoon Potato Starch Flour *mixed with 1-2 tablespoons Water
1 Spring Onion *finely chopped
2-3 tablespoons Miso *dark colour type recommended
1 tablespoon Sugar
2 tablespoons Mirin
1/2 tablespoon Soy Sauce
1 small piece Ginger *grated
1/2 tablespoon Toban Djan (Chili Bean Sauce)
- To bake Potatoes, pre-heat oven to 220℃. While the oven is heating up, I recommend to heat scrubbed and washed Potatoes in the microwave. I usually heat Potatoes at 500 to 600W power, occasionally turning over, until they are slightly soft to touch. This will reduce the baking time.
- Bake for 20 to 30 minutes. If not pre-cooked, turn down the oven to 180℃ and bake further until inside is soft.
- In a small bowl combine all the sauce ingredients.
- To make Spicy Miso Pork, heat Sesame Oil in a frying pan, cook Pork Mince for a few minutes. Add the additional ingredients and cook until all are cooked. Add the sauce and the stock, stir, and bring to the boil.
- Mix Potato Starch and Water very well, add to the boiling pork mixture, stir until the mixture is thickened.
- Cut the baked potatoes, place plenty of Spicy Miso Pork on top and sprinkle with some chopped Spring Onion.