Bak Chor Mee
The Meatmen
June 26, 2015
Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Honestly, it uses so many parts of a pig, from various parts of the meat, to even the liver. All this is great, especially when paired with the vinegar-braised mushrooms. Who can say no to this awesome noodly dish?
Our method is to make this dish right in the old school way, by making use of lard to coat the noodles, for another level of taste to the noodles. Also, when cooking the liver, timing is especially important. We can say with much certainty that this hawker favourite can now be recreated any time from the comfort of home!
Share this recipe with all your friends who love BCM too! #bakchormee #bcm #sg50 #jiaksimi #meatmensg
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Ingredients
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| Braised Mushrooms | |
| 50g dried shiitake mushrooms | |
| 600ml hot water | |
| 30g rock sugar | |
| 3tbsp light soya sauce | |
| 2tbsp dark soya sauce | |
| 3tbsp oyster sauce | |
| 1tbsp fish sauce | |
| 3tbsp black vinegar | |
| 2tbsp sesame oil | |
| Meat Broth | |
| 1kg pork bones | |
| 80g ikan bilis | |
| 100g soya beans | |
| 2liter water | |
| ½tbsp sugar | |
| 1tbsp salt |
Main (4 servings):
Directions
1.
Soak 50g dried mushrooms in 600ml hot water for 45 mins
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2.
Add 1kg pork bones to 2 litres pot of boiling water
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3.
Add 80g ikan bilis, 100g soya beans
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4.
Cover and let it boil for an hour
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5.
Pour the mushroom water into a crock pot
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6.
Slice mushroom into strips, then add to crock pot
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7.
Add 30g of rock sugar, 3 tbsp of light soya sauce, 2 tbsp of dark soya sauce, 3 tbsp oyster sauce, 1 tbsp fish sauce, 3 tbsp black vinegar, 2 tbsp sesame oil, braise for an least an hour
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8.
Slice 100g lean pork, 100g pork liver, and marinate both with 1 tsp light soya sauce, 1/8 tsp white pepper, 1/4 tsp cornstarch
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9.
Marinate 200g of minced pork with 1 tbsp light soya sauce, 1/4 tsp white pepper, 1/2 tsp cornstarch, 1 tsp sesame oil
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10.
Drain the pork broth and add 1/2 tbsp sugar, 1 tsp salt, pork meatballs
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11.
Take 50g marinated mince pork, 25g marinated lean pork, 25g marinated pork liver, and add a ladle of pork broth to seperate the minced pork
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12.
Add 75g mee pork to boiling water, and 15g bean sprouts
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13.
Add 2 tbsp pork lard to bowl, 2 tsp light soya sauce, 1 tsp black vinegar, 1 tsp fish sauce, 1 tsp sambal chili paste, 3 tbsp braised mushroom sauce
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14.
Boil pork toppings in broth for 1 min
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15.
Drain and add mee pork to bowl
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16.
Add pork toppings
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17.
Add lettuce, and braised mushrooms
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18.
Garnish with fried pork lard and spring onions
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