Minced pork noodles are a leading fast-food dish adored by millions of Singaporeans. The recipes are very dynamic. They incorporate a multitude of numerous, very easy to find ingredients. Here is one of the all-time favorite recipe for preparing and making the best bak chor mee meals ever.
You need fresh egg noodles (Mee Kia). Alternatively, you could use flat Mee Poh noodles, bean sprouts, minced pork, pork belly, preferably with a thick layer of fat covering it. A packet of dried Chinese mushrooms. Soak the mushrooms to soften them, Chinese black mushrooms, fine chopped and deep fried garlic cloves.
The cook also needs both light and dark soy sauce, a dash of pepper, sugar and garlic oil for marinating the pork. The braised mushrooms require soy sauce and sugar for both color and seasoning. To make a rich sauce, you need a tablespoon of light soy sauce, lard oil, ketchup, chili sauce, Chinkiang vinegar, sesame oil and some broth. Additionally, one requires spring onions for garnishing, veggies like lettuce and red chili.
To cook, start by using a sharp knife to separate the lean meat from the fat in the pork belly. Cut the fat into small cubicles and slice the pork into thin, flat slices. Mix the pork with the marinade and let it stay there for an hour. Add some water. Pour vegetable oil into a cooking pan and fry the cubicle-shaped lard. Reduce the heat and allow the concoction to simmer until crisp brown. Remember to recycle the oil for the sauce.
Remove the overnight soaked mushrooms and squeeze out the excess water. Cut them into thin slices. Fry them for a few minutes using garlic oil. Add the lard oil for seasoning and leave it for about 23 minutes. Boil the fish balls, the minced pork and the sliced making the best bak chor mee meals ever pork using about 2 cups of water. Drain the excess water and add Ikan Bilis cubes, salt and pepper to make a thick soup.
Unwrap the noodles and cook them together with the bean sprouts for half a minute. Drain the boiled water and rinse them with cold water. Return the noodles to the stove for 5 seconds. Serve the noodles on a plate and carefully pour in the prepared source. Add the simmered lettuces on one side of the plate.
Drop in the mushrooms, the minced and the sliced pork, the fish balls and the brown fried lard in a professional presentation on the plate. Finally, sprinkle a dash of white pepper. Garnish the delight with the spring onions and with the sliced red chilies for sublime results. Mix the noodles and the sauce evenly to ensure they attain that brown, vibrant color. Add some vinegar and you are ready to go.