There’s something so comforting about a good bowl of Bak Chor Mee. 🍜
This is my homemade version, loaded with minced pork, sliced pork, pork & mushroom balls, tender pig liver and slow-stewed mushrooms. Tossed in a savoury, tangy sambal belachan sauce with plenty of lard and shallot oil, then finished with crispy lard and fried shallots.
It takes a little preparation, but the end result is so worth it — a comforting bowl that tastes just like a proper hawker-style treat at home. ❤️
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Ingredients | Shop my recipe on RedMart!
Mee Pok noodles (or Mee Kia)
Minced pork
Sliced pork
Pork and mushroom balls
Pig liver, sliced
Beansprouts
Stewed mushrooms (slow-cooking for 18 hours with soy sauce, dark soy sauce and oyster sauce)
Noodle Seasoning
1½–2 tbsp sambal belachan (For a non-spicy version, substitute with ketchup or dark sauce)
2 tbsp stewed mushroom sauce
1 tbsp lard oil
1 tbsp shallot oil
Vinegar, to taste
Toppings
Lard crisps
Fried shallot crisps
Coriander or Chinese celery
White Pepper
Method
1. Render the lard
• Cut pork fat into small pieces and render over low heat until the fat melts and the pieces turn golden and crispy.
• Set the lard crisps aside and keep the lard oil for seasoning the noodles.
2. Fry the shallots
• Thinly slice the shallots and fry over low heat until golden and crispy.
• Drain well and reserve the shallot oil and shallot crisps separately.
3. Marinate the meat
• Marinate the minced pork and sliced pork with soy sauce, sugar and sesame oil.
• Set aside while preparing the other ingredients.
4. Cook the meat
• Bring your pork soup stock to a gentle simmer.
• Add the marinated minced pork, sliced pork and pork & mushroom balls. Cook until the meat is fully cooked.
• Cook the pig liver separately in another small pot with the soup stock until just cooked through.
5. Prepare the noodle seasoning
• In a serving bowl, add 1½–2 tbsp sambal belachan, 2 tbsp stewed mushroom sauce, 1 tbsp lard oil, 1 tbsp shallot oil and vinegar to taste. Mix well.
6. Cook the noodles
• Blanch the Mee Pok or Mee Kia in boiling water for about 30–45 seconds, depending on your preferred doneness.
• Drain thoroughly.
7. Toss the noodles
• Add the noodles to the bowl and toss thoroughly with the seasoning, making sure every strand is well coated.
8. Assemble
• Top with the cooked minced pork, sliced pork, pork and mushroom balls, pig liver and lastly with stewed mushrooms.
9. Finish with the toppings
• Garnish generously with lard crisps, fried shallot crisps and coriander or Chinese celery.
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