Pork Trotter Beehoon

Mains
Noodles
Pork

Easy Level:

Easy

Cook Time:

30 Mins, 1 Hr

Pork Trotter Beehoon – ????, is a classic grandparent’s house dish in Singapore and Malaysia. Every household has their own unique recipe but the essence of this dish stems from the canned pork trotters. As much as we advocate fresh ingredients, the flavours from the canned pork trotters is really a guilty pleasure!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Beehoon (rice noodle)
0.00
g
g
Beehoon (rice noodle)
0.00
cans
cans
of pork leg with mushrooms (Narcissus brand 397g)
0.00
cans
cans
of pork leg with mushrooms (Narcissus brand 397g)
0.00
cans
cans
of stewed pork (Narcissus brand 256g)
0.00
cans
cans
of stewed pork (Narcissus brand 256g)
0.00
eggs
0.00
eggs
0.00
medium
medium
size dried Chinese mushrooms (Pre-soak)
0.00
medium
medium
size dried Chinese mushrooms (Pre-soak)
0.00
cloves
cloves
garlic minced
0.00
cloves
cloves
garlic minced
0.00
g
g
carrots
0.00
g
g
carrots
0.00
tbsp
tbsp
of mushrooms seasoning
0.00
tbsp
tbsp
of mushrooms seasoning
0.00
ml
ml
fish sauce
0.00
ml
ml
fish sauce
0.00
ml
ml
rice wine
0.00
ml
ml
rice wine
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil

Steps

1

Boil 1.5 litres of water for blanching the Beehoon, sieve the Beehoon once soften and rinse with tap water, drain the Beehoon and put aside.
Boil 1.5 litres of water for blanching the Beehoon, sieve the Beehoon once soften and rinse with tap water, drain the Beehoon and put aside.
Mark as completed

2

Debone the canned pork legs and stew pork, reserve all stock in the cans and set aside.
Debone the canned pork legs and stew pork, reserve all stock in the cans and set aside.
Mark as completed

3

Whisk 3 eggs and set aside for frying later.
Whisk 3 eggs and set aside for frying later.
Mark as completed

4

Finely shred the carrots & dried mushrooms (reserved the mushroom stock for later use) into thin strips.
Finely shred the carrots & dried mushrooms (reserved the mushroom stock for later use) into thin strips.
Mark as completed

5

Prepare frying pan for egg omelettes, separate the whisked eggs into few batches of fried round omelettes, set aside to cool and thinly sliced the omelettes into strips.
Prepare frying pan for egg omelettes, separate the whisked eggs into few batches of fried round omelettes, set aside to cool and thinly sliced the omelettes into strips.
Mark as completed

6

Heat 4 tbsp of cooking oil, sauté minced garlic till light brown and dish out half the amount of minced garlic, leaving half in the pan.
Heat 4 tbsp of cooking oil, sauté minced garlic till light brown and dish out half the amount of minced garlic, leaving half in the pan.
Mark as completed

7

Sauté the shredded mushrooms till fragrant.
Sauté the shredded mushrooms till fragrant.
Mark as completed

8

Add in the Beehoon and briefly mix and stir fry ingredients in the pan.
Add in the Beehoon and briefly mix and stir fry ingredients in the pan.
Mark as completed

9

Add in the reserved pork stock and half of the reserved mushrooms stock and stir fry and mix well.
Add in the reserved pork stock and half of the reserved mushrooms stock and stir fry and mix well.
Mark as completed

10

Add in the mushroom seasonings and fish sauce.
Add in the mushroom seasonings and fish sauce.
Mark as completed

11

Add in the deboned pork and mix well.
Add in the deboned pork and mix well.
Mark as completed

12

Continue to stir fry till all ingredients are evenly mixed, braise the Beehoon till all stock have been absorbed.
Continue to stir fry till all ingredients are evenly mixed, braise the Beehoon till all stock have been absorbed.
Mark as completed

13

Add in the rice wine.
Add in the rice wine.
Mark as completed

14

Add in the rest of the fried garlic and shredded eggs, mix well.
Add in the rest of the fried garlic and shredded eggs, mix well.
Mark as completed

15

Serve with chilli padis with a squeeze of lime (Dipping sauce).
Serve with chilli padis with a squeeze of lime (Dipping sauce).
Mark as completed

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