A rich and savoury noodle dish that’s deeply comforting—with thick braised gravy, tender pork belly, and hard-boiled eggs soaking up all the flavour. I grew up eating versions of this from hawker stalls, and making it at home lets me tweak it just the way ASingaporeanDad likes it: full-bodied, garlicky, and with lots of vinegar and chilli on the side.
Perfect for a cosy weekend meal or when you’re feeding a hungry crowd!
Ingredients (Serves 4)
Main:
500g pork belly, sliced
4 hard-boiled eggs, peeled
Yellow noodles (or thick bee hoon), blanched before serving
Beansprout, blanched before serving
Braising Sauce:
1.5L water
500ml chicken stock
1 tsp chicken seasoning powder
1 tbsp five spice powder
4 tbsp light soy sauce
2 tbsp dark soy sauce
Spice pack (see below)
Spice Pack:
4 cloves
5 garlic cloves, smashed
Additional Toppings (optional):
Crispy Fried Fish
Method
1. Prepare the Braise
• In a large pot or instant pot, combine all braising sauce ingredients and the spice pack.
• Add pork belly and hard-boiled eggs. Bring to a boil, then reduce to a gentle simmer.
• Simmer for 1.5 to 2 hours on the stove (or pressure cook for 30 mins on high, natural release for 10 mins).
2. Make the Lor (Gravy)
• Remove pork and eggs once tender.
• Strain the braising liquid if preferred.
• To thicken: mix 100g sweet potato starch with 100ml water and stir into simmering broth until it reaches a thick, glossy consistency.
• Drizzle in a beaten egg.
3. Assemble
• In a serving bowl, add blanched noodles and beansprout.
• Ladle over the thickened gravy.
• Top with braised pork belly, eggs and any additional toppings, as well as vinegar, raw minced garlic, chilli paste and coriander.
A nostalgic bowl full of flavour and warmth, perfect for weekend gatherings or simply satisfying a craving. It’s comfort food that brings back memories—with a side of extra garlic and chilli, please!
A Singaporean Mum 
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