Hokkien Mee

Method6 steps · about 40 min

1. 1

   Step 1: Remove and discard the skin from all 170 g pork belly. Separate its fat from its meat. Dice the fat into small cubes for rendering in step 3 and thinly slice all the separated meat for step 4. Keep these two prepared outputs separate.

   Uses 170 g pork belly, skin removed; separate its meat and fat in step 1

   
2. 2

   Step 2: Boil all 400 g fresh thick Hokkien noodles in the separate noodle cooking water until al dente, following their package guidance as needed. Drain well and set all the cooked noodles aside for step 4.

   Uses 400 g fresh thick Hokkien noodles · Water for boiling fresh noodles, amount unspecified; drain after cooking

3. 3

   Step 3: Heat a wok or skillet over medium-high heat. Add all the diced fat separated in step 1 and cook until its solids are crisp and golden and liquid pork oil has rendered. Scoop out and drain all the crisp cracklings, reserving them separately. Measure 3 tbsp of the rendered pork oil into the wok for step 4; keep any excess oil separate for later use. The complete rendered volume and crackling weight depend on the belly.

   Uses All the diced fat separated from the 170 g belly in step 1; its mass is not specified

4. 4

   Step 4: Use the measured 3 tbsp rendered oil from step 3. Add all the thinly sliced belly meat from step 1 and stir-fry until just browned. Add all four minced garlic cloves and six prepared shrimp, then stir-fry for about 30 seconds. Add all 160 g napa cabbage and fry for another 10 seconds. Add all the drained cooked noodles from step 2 and toss quickly. Continue cooking this complete mixture in step 5.

   Garlic and shrimp initial stir-fry · 1 minUses The measured 3 tbsp liquid pork oil drawn from the rendered output in step 3 · All the thinly sliced meat separated from the belly in step 1; its mass is not specified · 4 cloves garlic, minced · 6 medium shrimp, shelled, deveined and tails removed · 160 g napa cabbage, sliced · All the noodles cooked and drained in step 2

5. 5

   Step 5: Mix the full 1 tbsp cornstarch with its separate 2 tbsp water until smooth. Add all 4 tbsp dark soy sauce and 3 tbsp soy sauce to the complete wok mixture from step 4 and toss to coat. Add all 180 ml ready pork stock, 1 tsp sugar, three dashes white pepper and HALF of the cracklings reserved in step 3. Stir continuously; taste and add optional extra soy sauce or sugar if wanted. Stir in all the mixed slurry and cook until the sauce thickens and coats the noodles, the pork is fully cooked and the shrimp are firm and opaque.

   Uses 1 tbsp cornstarch for the slurry · 2 tbsp separate water for the cornstarch slurry · All the actual noodle, pork, shrimp, cabbage, garlic and measured oil mixture from step 4 · 4 tbsp dark soy sauce (author uses Lee Kum Kee Cooking Caramel) · 3 tbsp soy sauce · 180 ml ready pork stock · 1 tsp sugar · 3 dashes ground white pepper

6. 6

   Step 6: Divide all the fully cooked sauced noodles from step 5 into four portions. Top with the remaining HALF of the reserved cracklings from step 3. Serve immediately, offering optional ready sambal separately to taste.

   Uses All the fully cooked noodles with their sauce and first half of cracklings from step 5 · The remaining half of the actual crisp cracklings from step 3 · Ready sambal for serving, amount unspecified (optional)