Minced Pork Noodle/ Bak Chor Mee (4 servings)
Try this Minced Pork Noodle/ Bak Chor Mee (4 servings) recipe, or contribute your own.
Try this Minced Pork Noodle/ Bak Chor Mee (4 servings) recipe, or contribute your own.
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 5 cloves garlic
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
- a pinch of pepper
- 5 bundles of fresh chinese thin/thick egg noodles
- 8-10 slices pork liver (optional)
- 10 pieces of friend wonton (optional)
- 5 pieces or more of lettuce leaves (washed and pat d
- 1 stalk spring onion (finely chopped)
- 5 shitake mushrooms (soaked in water until soft and
- 1 lb (500 g) pork bones
- 12 cups/ 3 litres water
- 2 oz dried anchovies/ ikan bilis/ikan teri
- 2- inch piece ginger
- 7 oz minced pork
- 1 lb of pork belly (or you can use thick bacon if you p
- 1 tbsp pork lard/cooking oil
- 2 tbsp black vinegar (more if you like more i do)
- 1-2 tbsp chili paste (or substitute with ketchup for non sp
- 2 tbsp stock
- Carbohydrate 33.1743067167188 g
- Cholesterol 144.681596422478 mg
- Fat 57.3650209763891 g
- Fiber 7.96466666877248 g
- Protein 49.5169965192452 g
- Saturated Fat 17.8733856131157 g
- Serving Size 1 1 recipe (1767g)
- Sodium 1895.22946387415 mg
- Sugar 25.2096400479463 g
- Trans Fat 5.0477825709368 g
- Calories 822 calories
Step-by-step
- Place the soaked mushrooms in a pot with lid, add in water enough to cover the mushrooms. Add in the rest of the seasoning and bring to a boil. Lower the heat and let it gently braise until the mushrooms plump up nicely.
- Cut the whitish part (the fat) off the pork belly. Cut into small cubes and place them on a dry pan without oil over medium heat and let the fat slowly renders out. You will be left with crispy pork cubes. Remove those and place on paper towel to absorb extra grease. The pork lard will be solid white in room temperature and will melt when comes into contact with heat.
- If you choose to use bacon strips, just place them on a large pan and let the bacon crisp up and you get some fat from the bacon.
- Blanch pork bones in boiling water. Drain the water and rinse well with cold running water. Bring 8 cups of water in a clean pot to boil and add blanched pork bones back and bring to a boil for 10 minutes over high heat. Skim off foam as they rise.
- Add dried anchovies. Then, turn to medium-low heat and cook for 3 hours. Add ginger and garlic, and boil for another ½ hour. Strain the stock. Season with salt.
- Mix all ingredients well and marinate for about 30 minutes.
- Bring the stock to a boil, place half of the minced pork in a heat-proof soup ladle and submerge it in the rolling boil stock until they turn opaque in color and breaking them apart with the spoon as you cook. Remove and repeat with the other half. Place in a bowl.
- Do the same with the pork liver, blanch until cooked through and remove.
- Place all ingredients for tossing sauce in each serving bowl.
- Cook the noodles as per the instruction on the package.
- Portion the noodles out into individual serving bowls.
- Top with mushrooms slices, lettuce, minced pork, and 2 slices of pork liver, and or 1 or 2 pieces of fried wonton.
- Sprinkle with some chopped scallions.
- Serve the stock on the side with the minced pork noodles if you wish.
My Love Affair with Bak Chor Mee: A Culinary Journey
As a busy working mom, time is a precious commodity. Dinner prep needs to be efficient, delicious, and satisfying – no small feat! That's where my absolute favorite comfort food comes in: Bak Chor Mee. This minced pork noodle dish isn't just a meal; it's a hug in a bowl, a testament to the rich flavors of my heritage, and a surprisingly simple dish to master.
I remember my grandmother, a whirlwind in the kitchen, effortlessly whipping up this dish. The aroma alone – the savory pork, the fragrant ginger and garlic, the hint of sweetness – would transport me to another time, a time of warmth, family, and endless bowls of deliciousness. Now, years later, I'm passing this tradition onto my own children, sharing the same joy and satisfaction that accompanied every bite as a child. The beauty of Bak Chor Mee lies in its adaptability. While a traditional recipe exists, the magic is in the personalized touch; you can adjust the spices, add your favorite toppings, or even swap out certain ingredients to cater to your palate. For me, it’s a labor of love, a chance to connect with my roots while creating a truly special meal for my family.
The secret to a truly exceptional Bak Chor Mee, in my opinion, isn’t some hidden ingredient; it’s the care you put into every step. From properly braising the pork bones to achieve that rich, flavorful broth to the careful mincing of the pork for that perfect texture, every step matters. It’s a process that requires time, patience, and love, all of which are richly rewarded with the final product. And the best part? You can adjust the level of spice according to the preferences of your family members. A little chili paste goes a long way!
Beyond my family, Bak Chor Mee has become a staple in my social life too. I often bring it to potlucks, gatherings, or even simply for a quick weeknight meal with my friends. It’s a conversation starter, a guaranteed crowd-pleaser, and a wonderful way to share a little piece of my heritage with those I care about. The look on their faces when they take that first bite – the mixture of surprise, delight, and satisfaction – is reward enough. For me, Bak Chor Mee is more than just a recipe; it’s a culinary journey, a tradition, and a way to create meaningful memories and connections.
This dish perfectly reflects the essence of home-cooked meals—a balance of simplicity and depth. The hearty noodles, the tender pork, the rich broth – every element harmonizes beautifully, delivering a comforting and fulfilling experience. It's a testament to the power of simple ingredients, transformed by careful preparation and a dash of love. I encourage you to try this recipe; embrace the journey and let the deliciousness transport you to a place of warmth, tradition, and pure culinary bliss.
Ingredients and Preparation: (Note: The specific ingredients and preparation methods are detailed in the recipe provided. This section focuses on the broader experience and meaning of the dish.)
Beyond the Recipe:
Bak Chor Mee, for me, represents more than just a meal; it's a symbol of family, heritage, and culinary creativity. It is a dish that has traveled across generations, adapting and evolving while maintaining its core identity and flavor profile. The process of making this dish is almost as important as the final product itself. The slow simmering of the broth, the careful rendering of the pork fat, the precise mincing of the meat - each step contributes to the overall experience and creates a dish that is truly unique and personal.
The beauty of Bak Chor Mee lies in its versatility. While the basic recipe remains consistent, you can experiment with different spices and ingredients to create your own signature version. You can add extra chili paste for those who like it spicy, or you can add different types of mushrooms or vegetables for extra texture and flavor. It's a dish that encourages creativity and experimentation, allowing you to put your own stamp on this culinary classic.
Whether you’re a seasoned cook or a culinary novice, Bak Chor Mee is a dish that is both rewarding and enjoyable to prepare. It’s a recipe that is easy to follow but still leaves room for improvisation and personalization. It's a dish that will nourish not just your body but also your soul, bringing a touch of warmth and comfort to your culinary journey.
