A Singaporean Mum

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.