Lor Mee

Name: Lor Mee
Yield: Serves 6
Cuisine: Singaporean
Ingredients: ¼ tsp ground white pepper; 500 g (1 lb 1½ oz) pork belly; 125 ml (4 fl oz / ½ cup) Chinese black vinegar; 6 hard-boiled eggs, peeled; 1 tsp salt or to taste; 1 Tbsp sugar or to taste; 2 Tbsp light soy sauce; 1 litre (32 fl oz / 4 cups) water; 1.2 kg (2 lb 11 oz) flat yellow noodles; 250 ml (8 fl oz / 1 cup) dark soy sauce; 50 g (1¾ oz) rock sugar; 6 cloves garlic, peeled and sliced; 40 g (1⅓ oz) ginger, peeled and sliced; 2 Tbsp five-spice powder; Chinese black vinegar; Sliced red chillies; Chopped Chinese celery; ¼ tsp salt; 400 g (14⅓ oz) snakehead fish fillet, cut into 5-cm (2-in) chunks; 50 g (1¾ oz) tapioca starch mixed with 125 ml (4 fl oz / ½ cup) water; 3 eggs; 180 g (6 oz) bean sprouts, trimmed; 1 egg white; 2 Tbsp plain flour; ½ tsp sesame oil; 500 ml (16 fl oz / 2 cups) cooking oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Braised. Thick. Heavy. These are the key words people associate with lor mee, and it’s all true! And it’s so damn shiok! If you’re a fan of braised dishes with that dark gooey sauce, you’ll love this lor mee recipe.

Ingredients

1.2 kg (2 lb 11 oz) flat yellow noodles
180

Asia
Singapore
South East Asia
Street Food
Noodles

Method

Prepare gravy. Place water, dark soy sauce, rock sugar, garlic, ginger and five-spice powder in a large pot. Bring to a boil and add pork belly. Lower heat and simmer for 20 minutes.
Add hard-boiled eggs and simmer for another 20 minutes.
Remove braised pork belly and hard-boiled eggs and set aside.
Strain gravy back into pot. Discard ginger