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Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Honestly, it uses so many parts of a pig, from various parts of the meat, to even the liver. All this is great, especially when paired with the vinegar-braised mushrooms. Who can say no to this awesome noodly dish?
Our method is to make this dish right in the old school way, by making use of lard to coat the noodles, for another level of taste to the noodles. Also, when cooking the liver, timing is especially important. We can say with much certainty that this hawker favourite can now be recreated any time from the comfort of home!
Servings: 4
Time: 1 hr 15 min
Skill: Intermediate
Ingredients
- Braised Mushrooms
- 50 g dried shiitake mushrooms
- 600 ml hot water
- 30g rock sugar
- 3 tbsp light soya sauce
- 2 tbsp dark soya sauce
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 3 tbsp black vinegar
- 2 tbsp sesame oil
- Meat Broth
- 1kg pork bones
- 80g ikan bilis
- 100g soya beans
- 2 liter water
- ½ tbsp sugar
- 1 tbsp salt
- Main: (4 servings)
- 200g minced pork (marinated with 1 tbsp light soya sauce, ¼ tsp white pepper, ½ tsp cornstarch and 1 tsp sesame oil)
- 100g lean pork sliced (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ¼ tsp cornstarch)
- 100g pork liver (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ⅓ tsp cornstarch)
- 300g mee pork
- 10 pork meatballs
- 60g bean sprouts (ends removed)
- 4 large lettuce leaves
- spring onions toppings
- crisp pork lard toppings
- Noodle per portion
- 2 tbsp pork lard
- 2 tsp light soya sauce
- 1 tsp black vinegar (more if you like)
- 1 tsp fish sauce
- 3 tbsp braised mushroom sauce
- 1 tsp sambal chili paste
- 15g bean sprouts
- 75g mee pok
- 1 lettuce leaf
- 50g minced pork
- 25g sliced pork
- 25g sliced pork liver
- 2 pork meatballs
- 2 tbsp braised mushrooms
- spring onions toppings
- crisp pork lard toppings
Instructions
- Soak 50g dried mushrooms in 600ml hot water for 45 mins
- Add 1kg pork bones to 2 litres pot of boiling water
- Add 80g ikan bilis, 100g soya beans
- Cover and let it boil for an hour
- Pour the mushroom water into a crock pot
- Slice mushroom into strips, then add to crock pot
- Add 30g of rock sugar, 3 tbsp of light soya sauce, 2 tbsp of dark soya sauce, 3 tbsp oyster sauce, 1 tbsp fish sauce, 3 tbsp black vinegar, 2 tbsp sesame oil, braise for an least an hour
- Slice 100g lean pork, 100g pork liver, and marinate both with 1 tsp light soya sauce, 1/8 tsp white pepper, 1/4 tsp cornstarch
- Marinate 200g of minced pork with 1 tbsp light soya sauce, 1/4 tsp white pepper, 1/2 tsp cornstarch, 1 tsp sesame oil
- Drain the pork broth and add 1/2 tbsp sugar, 1 tsp salt, pork meatballs
- Take 50g marinated mince pork, 25g marinated lean pork, 25g marinated pork liver, and add a ladle of pork broth to seperate the minced pork
- Add 75g mee pork to boiling water, and 15g bean sprouts
- Add 2 tbsp pork lard to bowl, 2 tsp light soya sauce, 1 tsp black vinegar, 1 tsp fish sauce, 1 tsp sambal chili paste, 3 tbsp braised mushroom sauce
- Boil pork toppings in broth for 1 min
- Drain and add mee pork to bowl
- Add pork toppings
- Add lettuce, and braised mushrooms
- Garnish with fried pork lard and spring onions
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