7/3/2019 Easy Singapore Bak Chor Mee (Minced Pork Noodle)

EASY SINGAPORE BAK CHOR MEE

(MINCED PORK NOODLE)
COURSE: MAIN COURSE, NOODLES CUISINE: SINGAPOREAN
SERVINGS: 4 SERVINGS AUTHOR: MARVELLINA

Just imagine chewy and bouncy noodles are tossed with savory, tangy, spicy
seasonings, pork lard, and topped with braised mushrooms, soft minced pork, sliced pork, meatballs, pig's
liver, and crispy lard. I simplified the recipe but they are still very tasty.

INGREDIENTS INSTRUCTIONS
4 -5 bundles of fresh
TO PREPARE THE DAY BEFORE
thin/thick egg noodles
BRAISED MUSHROOM:
MUSHROOMS: 1. Rinse the dried mushroom with water. Place mushrooms in a
20 large shitake mushrooms
large pot and then pour about 4 cups of hot water and let them
1 Tbsp fish sauce
soak for 30 minutes. Get the all soaked and plumped mushroom
1 Tbsp soy sauce
out and cut into slices. Add the rest of the seasoning and bring to
1 Tbsp dark soy sauce
a boil. Lower the heat, cover and let it gently simmer and braise
1 Tbsp oyster sauce
for the next 1 hour
EASY BROTH:
RENDERING PORK LARD:
6 cups store-bought chicken
1. Cut the pork fat into bite size cubes. Place them on a dry pan
stock
without oil over medium heat and let the fat slowly renders out.
1/3 cup dried anchovies/ikan
You will be left with crispy lard cubes. Remove those and place
bilis
on paper towel to absorb extra grease. The pork lard will be solid
1 tsp sugar
white at room temperature and will melt when comes into contact
1 tsp salt or to taste
with the heat
MINCED PORK AND SLICED
MARINADE THE MEAT:
PORK (DIVIDE THE
1. Marinade the minced pork and pork slices with the seasonings
SEASONINGS EQUALLY FOR
BOTH) : (divided) in separate bowl. Cover and keep in the refrigerator
200 gr minced pork EASY BROTH:
200 gr pork loin thinly sliced 1. Bring the chicken broth to a boil. Add ikan bilis and seasonings.
2 tsp soy sauce Lower the heat and let it simmer gently for 30 minutes. Season to
1/2 tsp sugar your taste
1/2 tsp white pepper powder
2 tsp cornstarch ON THE DAY OF SERVING
1. Bring the easy broth to a boil and then put the pork balls in the
PORK LARD (IF YOU CHOOSE broth and let them cook for about 2-3 minutes. Lower the heat
TO USE): and keep the broth warm while preparing other things. Prepare
1 lb pork fat
the tossing sauce in each individual serving bowl
TOSSING SAUCE FOR NOODLE 2. Bring a large pot of water to a boil. Loosen the egg noodles with
(THIS IS THE RECOMMENDED your hand if they come in tight bundles. Place the noodles in the
AMOUNT FOR EACH SERVING
noodle blanching basket and cook for about 45 seconds and use
BOWL):
1 tsp pork lard in liquid form chopsticks on the other hand to stir the noodles while cooking.
1 tsp soy sauce Remove from boiling water and rinse in cold water to stop the

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7/3/2019 Easy Singapore Bak Chor Mee (Minced Pork Noodle)

1 tsp fish sauce
1 Tbsp black vinegar more if
you like more, I do
1 Tbsp chili paste optional
2 Tbsp liquid from braising
mushroom
GARNISH:
5 pieces or more of lettuce
leaves washed and pat dry
1 stalk green onion finely
chopped
cooking process. Shake off any excess water and put in serving
bowl. Toss the noodles with the sauce
3. Portion the minced pork and sliced pork for 1 portion in an empty
bowl. Ladle the hot broth over the meat. Use the back of the
ladle to gently break up the meat. Let them sit for about 1 minute.
This will not fully cook the meat
4. Bring the broth back to a boil. Transfer the minced and sliced
pork back to the noodle blanching basket and submerge this into
the hot broth and use a chopstick to gently break up the meat.
Only cook until the meat is no longer pink and cooked through.
Do not overcook them. Top the meat on top of the noodles

USEFUL TOOL: 5. Portion 4-5 slices of the braised mushroom, 2 pork balls and
Noodle mesh strainer garnish with 1 piece of lettuce and garnish with chopped green
onion. Repeat with the rest of the noodles and meat. Serve the
soup on the side or ladle it over the noodle if you want. Serve
immediately

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