Bak Chor Mee

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Preparation info

  • Serves


    • Difficulty


Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

A humble dish that ascends to heaven when all its components are in balance. Adjust the condiments in the sauce mix to suit your palate; the dressed mee should be salty-sour-spicy and fragrant from the lard. If you are able to find good dried sole fish pieces (tee poh), wipe these with damp paper towels to remove dust, then deep-fry until browned and crispy to make a wonderful garnish for the mee.


  • Minced pork with some fat 180 g ( oz)
  • Lean pork 150 g (5⅓ oz), thinly sliced
  • Pork liver 100 g ( oz), well washed and thinly sliced
  • Mee pok or mee kia 450 g (1 lb)

Pork Stock

  • Pork bones with some meat 400 g (14⅓ oz)
  • Water 1.25 litres (40 fl oz / 5 cups)

Braised Mushrooms

  • Dried shiitake mushrooms 6
  • Warm water 220 ml (7⅓ fl oz)
  • Superior light soy sauce 1 Tbsp
  • Superior thick dark soy sauce 2 tsp
  • Brown sugar tsp



  • Sliced red chillies or bird’s eye chillies
  • Crispy lard cubes
  • Crisp-fried shallots
  • Coriander leaves (cilantro)
  • Lettuce leaves or blanched green vegetables
  • Light soy sauce and additional vinegar


  1. Prepare pork stock. Rinse pork bones with boiling water and drain. Combine bones with 1.25 litres (40 fl oz / 5 cups) fresh water in a pot and bring to a simmer. Cover and cook for 1½ hours, then strain stock into a clean pot.
  2. Prepare braised mushrooms. Soak dried mushrooms in warm water for 15 minutes, then drain, reserving soaking water. Cut off mushroom stems and slice caps into thin strips. Strain soaking water and combine with mushrooms and 100 ml ( fl oz) pork stock in a small pot. Bring to a simmer over medium-low heat and cook, covered, for 20 minutes, or until mushrooms are tender. Add both soy sauces and sugar and simmer for another few minutes, uncovered, until there is only a little gravy left.
  3. Mix all ingredients for sauce together and set aside.
  4. Bring remaining pork stock to a simmer. Add minced pork, lean pork and liver to stock and poach for 1 minute or until just cooked through. Drain and set aside.
  5. Loosen noodles with your fingers to shake out any clumps, then blanch in a fresh pot of boiling water until done to your liking. Drain well.
  6. Divide noodles, cooked meats, sauce mixture, mushroom slices and a little of the mushroom gravy among serving bowls and toss well to mix. Serve immediately with garnishes. Serve pork stock on the side as soup.