MINCED PORK NOODLE/ BAK CHOR MEE (4 servings

• Meat

  • 7 oz Pork
  • 1 lb Pork belly
  • 1 lb Pork bones
  • 1 tbsp Pork lard/cooking oil
  • 8 slices Pork liver

• Seafood

  • 2 oz Anchovies/ ikan bilis/ikan teri, dried

• Produce

  • 5 cloves Garlic
  • 1 2-inch piece Ginger
  • 5 Shitake mushrooms
  • 1 stalk Spring onion

• Canned Goods

  • 2 tbsp Stock

• Condiments

  • 2 tbsp Soy sauce
  • 1 tbsp Soy sauce, dark

• Pasta & Grains

  • 10 pieces Friend wonton

• Baking & Spices

  • 1 tbsp Chili paste
  • 1 pinch Pepper
  • 1 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vinegar, Black

• Liquids

  • 12 cups 3 litres water

• Other

  • 5 bundles Of fresh chinese thin/thick egg noodles
  • 5 pieces Or more of lettuce leaves (washed and pat dry

Found on whattocooktoday.com

Description

Directions

• Place the soaked mushrooms in a pot with lid, add in water enough to cover the mushrooms. Add in the rest of the seasoning and bring to a boil. Lower the heat and let it gently braise until the mushrooms plump up nicely
• Cut the whitish part (the fat) off the pork belly. Cut into small cubes and place them on a dry pan without oil over medium heat and let the fat slowly renders out. You will be left with crispy pork cubes. Remove those and place on paper towel to absorb extra grease. The pork lard will be solid white in room temperature and will melt when comes into contact with heat
• If you choose to use bacon strips, just place them on a large pan and let the bacon crisp up and you get some fat from the bacon
• Blanch pork bones in boiling water. Drain the water and rinse well with cold running water. Bring 8 cups of water in a clean pot to boil and add blanched pork bones back and bring to a boil for 10 minutes over high heat. Skim off foam as they rise
• Add dried anchovies. Then, turn to medium-low heat and cook for 3 hours. Add ginger and garlic, and boil for another 1/2 hour. Strain the stock. Season with salt
• Mix all ingredients well and marinate for about 30 minutes. Bring the stock to a boil, place half of the minced pork in a heat-proof soup ladle and submerge it in the rolling boil stock until they turn opaque in color and breaking them apart with the spoon as you cook. Remove and repeat with the other half. Place in a bowl. Do the same with the pork liver, blanch until cooked through and remove.
• Place all ingredients for tossing sauce in each serving bowl. Cook the noodles as per the instruction on the package. Portion the noodles out into individual serving bowl. Top with mushrooms slices, lettuce, minced pork, and 2 slices of pork liver, and or 1 or 2 pieces of fried wonton. Sprinkle with some chopped scallions. Serve the stock on the side with the minced pork noodles if you wish