Claypot Hokkien Mee

Mains
Noodles
Pork
Seafood

Easy Level:

Slightly less easy

Cook Time:

1 Hr 30 Mins

Servings:

4

Hokkien Mee has always been a hawker favorite and popular dish in Asian culture – but how about claypot hokkien mee? Tasty comfort food is what you’ll get!

An umami pot of noodly goodness, we made our own pork belly by simply frying and blanching. The fragrant aroma and sizzles of the claypot while cooking this dish can be tantalizing to say the least. Give yourself some time to prepare and you’ll be in for a treat!

If you’re looking for the ingredients for this dish, you can purchase them directly from our official grocer, Redmart! ?? It’s simple and a breeze to have them delivered to your home:- https://redmart.com/themes/meatmen-hokkienmee

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Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
prawns (rinsed and peeled, heads and shells reserved)
0.00
kg
kg
prawns (rinsed and peeled, heads and shells reserved)
0.00
g
g
pork belly
0.00
g
g
pork belly
0.00
g
g
squid
0.00
g
g
squid
0.00
g
g
clams
0.00
g
g
clams
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
eggs
0.00
eggs
0.00
g
g
yellow noodles
0.00
g
g
yellow noodles
0.00
g
g
thick mee hoon
0.00
g
g
thick mee hoon
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
fish cakes (sliced)
0.00
fish cakes (sliced)
0.00
g
g
Chinese chives (cut into 5cm lengths)
0.00
g
g
Chinese chives (cut into 5cm lengths)
0.00
tsp
tsp
5 spice powder
0.00
tsp
tsp
5 spice powder
0.00
tsp
tsp
sa;t
0.00
tsp
tsp
sa;t
Oil for deep frying
Oil for deep frying
Sambal chilli
Sambal chilli
Calamansi limes
Calamansi limes

Stock

Reserved prawn head and shells
Reserved prawn head and shells
0.00
g
g
pork ribs
0.00
g
g
pork ribs
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
g
g
garlic (sliced)
0.00
g
g
garlic (sliced)
0.00
g
g
shallots (sliced)
0.00
g
g
shallots (sliced)
0.00
litres
litres
ikan bilis stock
0.00
litres
litres
ikan bilis stock
0.00
tbsp
tbsp
white peppercorn
0.00
tbsp
tbsp
white peppercorn
0.00
g
g
rock sugar
0.00
g
g
rock sugar
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce

Steps

1

Peel 1kg prawns. Reserve the heads and shells for stock. Set aside the prawns.
Peel 1kg prawns. Reserve the heads and shells for stock. Set aside the prawns.
Mark as completed

2

Heat 2 tbsp oil in a stock pot on medium heat. Add garlic and shallots, stir-fry until fragrant.
Heat 2 tbsp oil in a stock pot on medium heat. Add garlic and shallots, stir-fry until fragrant.
Mark as completed

3

Add in the reserved prawn heads and shells, stir-fry until fragrant and the oil is tinged with red.
Add in the reserved prawn heads and shells, stir-fry until fragrant and the oil is tinged with red.
Mark as completed

4

Pour in 2 litres of ikan bilis stock, 1 tbsp white peppercorns, 20g rock sugar and 500g pork ribs. Bring to a boil, then lower the heat and let it simmer for 1 hour. Strain into a pot and discard solid.
Pour in 2 litres of ikan bilis stock, 1 tbsp white peppercorns, 20g rock sugar and 500g pork ribs. Bring to a boil, then lower the heat and let it simmer for 1 hour. Strain into a pot and discard solid.
Mark as completed

5

Season with 1 tbsp of fish sauce.
Season with 1 tbsp of fish sauce.
Mark as completed

6

Cut 250g pork belly into 2cm by 15cm pieces. Marinate with ½ tsp 5 spice powder and ½ tsp salt for 15 minutes. Deep fry until golden brown.Let it rest for 10 minutes. Slice and set aside.
Cut 250g pork belly into 2cm by 15cm pieces. Marinate with ½ tsp 5 spice powder and ½ tsp salt for 15 minutes. Deep fry until golden brown.Let it rest for 10 minutes. Slice and set aside.
Mark as completed

7

Blanch 250g pork belly in the stock for 10 minutes. Remove and slice into small strips. Set aside.
Blanch 250g pork belly in the stock for 10 minutes. Remove and slice into small strips. Set aside.
Mark as completed

8

Lightly poach squid and prawns for 30 seconds separately in the stock. Set aside.
Lightly poach squid and prawns for 30 seconds separately in the stock. Set aside.
Mark as completed

9

Heat up a claypot on the lowest heat. And heat up the stock.
Heat up a claypot on the lowest heat. And heat up the stock.
Mark as completed

10

Heat 2 tbsp oil in a wok. Add in 2 beaten egg and stir fry quickly.
Heat 2 tbsp oil in a wok. Add in 2 beaten egg and stir fry quickly.
Mark as completed

11

Add in 300g yellow noodles and 150g thick mee hoon. Stir fry quickly to give it a good mix.
Add in 300g yellow noodles and 150g thick mee hoon. Stir fry quickly to give it a good mix.
Mark as completed

12

Push the noodles to one side of the wok. Add ½ tbsp of oil and stir fry 15g minced garlic.
Push the noodles to one side of the wok. Add ½ tbsp of oil and stir fry 15g minced garlic.
Mark as completed

13

Add in 125ml of the stock, along with poached pork belly slices, prawns, squid, fish cakes, amount to your preference
Add in 125ml of the stock, along with poached pork belly slices, prawns, squid, fish cakes, amount to your preference
Mark as completed

14

Stir. Season it with ¼ tsp dark soya sauce.
Stir. Season it with ¼ tsp dark soya sauce.
Mark as completed

15

Transfer the noodles into the heated claypot.
Transfer the noodles into the heated claypot.
Mark as completed

16

Add enough prawn stock to slightly cover noodles
Add enough prawn stock to slightly cover noodles
Mark as completed

17

Scatter half of the clams on top.
Scatter half of the clams on top.
Mark as completed

18

Cover the claypot and cook for 3 minutes (or until clams or opened)
Cover the claypot and cook for 3 minutes (or until clams or opened)
Mark as completed

19

Sprinkle over half of the chives. Stir and mix well
Sprinkle over half of the chives. Stir and mix well
Mark as completed

20

Add crispy fried pork slices.
Add crispy fried pork slices.
Mark as completed

21

Serve immediately with sambal and calamansi lime on the side.
Serve immediately with sambal and calamansi lime on the side.
Mark as completed

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