Kway Chap (Rice Sheets in Broth with Braised Pork)

Name: Kway Chap (Rice Sheets in Broth with Braised Pork)
Total time: 2 h 30 min
Yield: 4
Cuisine: Singaporean (Teochew)
Ingredients: 400 g Fresh flat rice sheets (kway), cut into wide triangles; 500 g Pork belly, in one piece; 250 g Pork intestines, cleaned; 1 Pig's ear (optional); 200 g Firm tofu, in thick slabs, fried; 6 Tau pok (tofu puffs); 4 Eggs, boiled and peeled; 100 g Salted mustard greens (kiam chye), rinsed and sliced; 2.5 L Water; 5 tbsp Dark soy sauce; 3 tbsp Light soy sauce; 2 tbsp Rock sugar; 1 Garlic, whole head; 3 Star anise; 1 Cinnamon stick; 4 Cloves; 3 cm Galangal, sliced; 10 g Coriander and chilli-vinegar sauce, to serve

Two bowls. One holds broad, silky rice sheets in a dark, faintly sweet soy broth. The other holds everything the Teochew braising pot can offer — pork belly, intestines, ear, tofu, braised eggs, salted vegetable — sliced and dressed with the same braising liquid. Pick what you like; the pot is the same.

Source

Recette de Chinese-Singaporean hawker stalls · 🏺 Traditionnel · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops

Singapore · the Teochew braising pot — An ownerless hawker dish, so no cook is credited. The cited article confirms kway chap as a Teochew noodle soup of flat broad rice sheets in broth served with braised pork cuts including offal, belly, intestines and ear, braised duck, beancurd, preserved vegetables and braised eggs, popular in Singapore's Teochew community and moved from roadside stalls to hawker centres in the 1960s. The spice mix, the two-liquid method, timings and quantities are this book's own.

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Spice N' Pans The Meatmen Channel The Star

⏱ 150 min🍽 4 portions🔥 620 kcal🇸🇬 Singapour

Sans produits laitiersSans glutenSans fruits à coque

Étapes

Make the braising liquid: bring the water to a boil with both soys, rock sugar, garlic, star anise, cinnamon, cloves and galangal. Simmer 15 minutes.
Add the pork belly, intestines and ear. Braise, partly covered, at a gentle simmer 90 minutes, until the belly is tender and the intestines soft.
💡 Gentle. A hard boil toughens the intestine and shreds the belly. The surface should just tremble.
Add the fried tofu, tau pok, eggs and salted greens for the last 25 minutes so they soak up colour and flavour.
Lift everything out. Slice the belly, intestines and ear; halve the eggs and tofu. Ladle 300 ml of the braising liquid into a small pan and thin it with 700 ml of water for the noodle broth; season to taste.
Blanch the rice sheets 30 seconds in boiling water and drain. Put them in bowls and pour the hot thinned broth over.
Arrange the braised meats, tofu, eggs and greens on a plate, spoon a little of the thick braising liquid over, and serve alongside with coriander and the chilli-vinegar dip.

💡 Astuces

The braising liquid is a master stock — strain it, keep it in the freezer, and it gets better every time you braise in it.
Braised duck is the other classic on the plate at Teochew stalls. Add a duck leg to the pot with the belly if you want the full display.