Name: Minced Pork Noodles (Bak Chor Mee)
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 300 g (11 oz) mee pok (flat egg noodles); 60 g (2 oz) bean sprouts, trimmed; 80 g (2⅘ oz) ikan bilis (dried anchovies); Cornflour, as needed; 3 Tbsp oyster sauce; 1 kg (2 lb 3 oz) pork bones, rinsed; 1 Tbsp fish sauce; 2 Tbsp dark soy sauce; 1 tsp salt; 8 pork meatballs; 3 Tbsp light soy sauce; Chopped spring onion (scallion); 100 g (3½ oz) soybeans; 30 g (1 oz) rock sugar; 3 Tbsp black vinegar; Light soy sauce, as needed; 2 tsp light soy sauce; 2 Tbsp sesame oil; 2 Tbsp pork lard; 625 ml (20 fl oz / 2½ cups) hot water; 1 tsp fish sauce; 1 tsp black vinegar or to taste; 3 Tbsp braised mushroom sauce (from braised mushrooms); 50 g (1¾ oz) dried shiitake mushrooms; 1 tsp sambal chilli; Ground white pepper, as needed; Sesame oil, as needed; 100 g (3½ oz) pork liver, thinly sliced; 200 g (7 oz) minced pork; 100 g (3½ oz) lean pork, thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Bak chor mee is a uniquely Singaporean dish that showcases our love for pork. Honestly, it uses so many parts of the pig, from the different cuts of the meat to the offal. And it all tastes great, especially with the vinegar-braised mushrooms.

Ingredients

100 g (3½ oz) lean pork, thinly sliced
100 g (3½

Method

Soak dried shiitake mushrooms for making braised mushrooms in hot water for 45 minutes.
Prepare meat stock. Bring water to the boil in a pot. Add pork bones, ikan bilis and soybeans. Lower heat, cover pot and let simmer for 1 hour.
Prepare braised mushrooms. Pour mushroom soaking liquid into a slow cooker. Slice soaked mushrooms into strips and