Bak Chor Mee – 肉脞面

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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  • Servings: 4

  • Time: 1 hr 15 min

  • Skill: Intermediate


  1. Braised Mushrooms

  2. 50 g dried shiitake mushrooms

  3. 600 ml hot water

  4. 30g rock sugar

  5. 3 tbsp light soya sauce

  6. 2 tbsp dark soya sauce

  7. 3 tbsp oyster sauce

  8. 1 tbsp fish sauce

  9. 3 tbsp black vinegar

  10. 2 tbsp sesame oil

  11. Meat Broth

  12. 1kg pork bones

  13. 80g ikan bilis

  14. 100g soya beans

  15. 2 liter water

  16. ½ tbsp sugar

  17. 1 tbsp salt

  18. Main: (4 servings)

  19. 200g minced pork (marinated with 1 tbsp light soya sauce, ¼ tsp white pepper, ½ tsp cornstarch and 1 tsp sesame oil)

  20. 100g lean pork sliced (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ¼ tsp cornstarch)

  21. 100g pork liver (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ⅓ tsp cornstarch)

  22. 300g mee pork

  23. 10 pork meatballs

  24. 60g bean sprouts (ends removed)

  25. 4 large lettuce leaves

  26. spring onions toppings

  27. crisp pork lard toppings

  28. Noodle per portion

  29. 2 tbsp pork lard

  30. 2 tsp light soya sauce

  31. 1 tsp black vinegar (more if you like)

  32. 1 tsp fish sauce

  33. 3 tbsp braised mushroom sauce

  34. 1 tsp sambal chili paste

  35. 15g bean sprouts

  36. 75g mee pok

  37. 1 lettuce leaf

  38. 50g minced pork

  39. 25g sliced pork

  40. 25g sliced pork liver

  41. 2 pork meatballs

  42. 2 tbsp braised mushrooms

  43. spring onions toppings

  44. crisp pork lard toppings


  1. Soak 50g dried mushrooms in 600ml hot water for 45 mins

  2. Add 1kg pork bones to 2 litres pot of boiling water

  3. Add 80g ikan bilis, 100g soya beans

  4. Cover and let it boil for an hour

  5. Pour the mushroom water into a crock pot

  6. Slice mushroom into strips, then add to crock pot

  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

  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

  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

  10. Drain the pork broth and add 1/2 tbsp sugar, 1 tsp salt, pork meatballs

  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

  12. Add 75g mee pork to boiling water, and 15g bean sprouts

  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

  14. Boil pork toppings in broth for 1 min

  15. Drain and add mee pork to bowl

  16. Add pork toppings

  17. Add lettuce, and braised mushrooms

  18. Garnish with fried pork lard and spring onions