Claypot Hokkien Mee – 砂煲福建面

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!

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  • Servings: 4

  • Time: 1 hr 30 mins

  • Skill: Intermediate


  1. 1kg prawns (rinsed and peeled, heads and shells reserved)

  2. 500g pork belly

  3. 200g squid

  4. 300g clams

  5. 4 tbsp oil

  6. 4 eggs

  7. 600g yellow noodles

  8. 300g thick mee hoon

  9. ½ tsp dark soya sauce

  10. 30g garlic (minced)

  11. 2 fish cakes (sliced)

  12. 100g Chinese chives (cut into 5cm lengths)

  13. ½ tsp 5 spice powder

  14. ½ tsp salt

  15. Oil for deep frying

  16. Sambal chilli

  17. Calamansi limes


  1. Reserved prawn head and shells

  2. 500g pork ribs

  3. 2 tbsp oil

  4. 10g garlic (sliced)

  5. 40g shallots (sliced)

  6. 2 litres ikan bilis stock

  7. 1 tbsp white peppercorn

  8. 20g rock sugar

  9. 1 tbsp fish sauce


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

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

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

  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.

  5. Season with 1 tbsp of fish sauce.

  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.

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

  8. Lightly poach squid and prawns for 30 seconds separately in the stock. Set aside.

  9. Heat up a claypot on the lowest heat. And heat up the stock.

  10. Heat 2 tbsp oil in a wok. Add in 2 beaten egg and stir fry quickly.

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

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

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

  14. Stir. Season it with ¼ tsp dark soya sauce.

  15. Transfer the noodles into the heated claypot.

  16. Add enough prawn stock to slightly cover noodles

  17. Scatter half of the clams on top.

  18. Cover the claypot and cook for 3 minutes (or until clams or opened)

  19. Sprinkle over half of the chives. Stir and mix well

  20. Add crispy fried pork slices.

  21. Serve immediately with sambal and calamansi lime on the side.

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