Bak Chor Mee (Minced Pork Noodles)

Name: Bak Chor Mee (Minced Pork Noodles)
Total time: 45 min
Yield: 2
Cuisine: Singaporean (Teochew)
Ingredients: 200 g Mee pok (flat egg noodles); 200 g Minced pork; 80 g Pork liver; 6 Pork meatballs; 60 g Pork back fat, diced small; 4 Dried shiitake mushrooms; 600 ml Pork stock; 2 tbsp Chinese black vinegar; 1 tbsp Chilli paste (sambal); 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 1 tsp Fish sauce; 1 tsp Sesame oil; 1 tbsp Oyster sauce; 1 tsp Sugar; 1/2 tsp White pepper; 1 tsp Cornflour; 2 handfuls Lettuce or leafy greens; 2 Spring onion, sliced; 2 tbsp Fried shallots

Singapore's great noodle bowl: springy egg noodles tossed in a sharp black-vinegar and chilli sauce, loaded with minced pork, liver, meatballs and crisp fried lard, with a bowl of pork broth alongside.

Sumber

Resipi oleh Chinese-Singaporean hawker stalls · 🏺 Tradisional · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops

Singapore hawker dish · Teochew — An ownerless hawker dish with no documented creator, so no cook is credited. Honest note on the URL: English Wikipedia has no standalone 'Bak chor mee' article — that title redirects to 'Mee pok', where the dish has its own section, and that canonical page is what is linked. It confirms bak chor mee as a Singaporean noodle dish (肉脞面, 'minced meat noodles'), served over mee pok or the thinner mee kia, with minced pork, pork slices, pork liver, stewed mushrooms, meatballs and deep-fried lard in a chilli-vinegar sauce, in both dry and soup forms. Quantities are ordinary home proportions written for this book.

Latar belakang di Wikipedia ↗

Tonton cara membuatnya · 3 video

On Chefs Ground ShellyEAT Chef Elizabeth Haigh

⏱ 45 min🍽 2 hidangan🔥 560 kcal🇸🇬 Singapura🌶️🌶️

Langkah

Start with the lard. Put the diced pork fat in a cold dry pan with a splash of water and set it over low heat. The water boils off, the fat renders out, and after 15 to 20 minutes the cubes shrink into golden crisp bits. Scoop them out onto paper and keep the clear rendered fat.
💡 Low heat the whole way. Rush it and the outside blackens while the inside is still soft and greasy.
Slice the soaked mushrooms and simmer them for 15 minutes in their soaking water with the oyster sauce, half the dark soy and the sugar, until the liquid has almost gone and the slices are glossy and dark.
Season the minced pork with the cornflour, a pinch of white pepper and a teaspoon of the light soy. Bring the pork stock to a bare simmer, drop the mince in a spoonful at a time so it stays in loose clumps, add the meatballs, and poach 3 minutes. Slide in the liver for the last 30 seconds only, then lift everything out.
💡 Liver goes from silky to chalky in about fifteen seconds. Count it out loud if you have to.
Build the sauce straight in the serving bowl: black vinegar, chilli paste, the rest of the light soy and dark soy, fish sauce, sesame oil, a spoonful of the rendered lard and 3 tablespoons of the hot stock. Stir until it looks like a thin, glossy dressing.
💡 Taste it now, before the noodles go in. It should be aggressively sour and salty — the noodles will dilute it a lot.
Blanch the greens for 30 seconds and lift them out. Then drop the noodles into the same boiling water for 30 to 45 seconds only, lift, plunge them into cold water for 3 seconds, and shake them bone dry in the strainer.
💡 That cold plunge sets the bounce, and the shaking is not optional — water left on the noodles turns your sauce into soup.
Tip the hot noodles into the sauce bowl and toss hard for a good 20 seconds until every strand is coated brown. Pile on the pork, liver, meatballs, mushrooms, greens, spring onion, fried shallots and the lard bits. Serve the remaining hot stock in a bowl on the side.
💡 Eat it immediately. Bak chor mee has a working life of about four minutes before the noodles swell and go soft.

💡 Petua

PORK — this dish is minced pork, pork liver and fried pork lard. It is not halal and cannot be made halal without becoming a different dish.
The vinegar is the whole argument. Singaporeans debate bak chor mee stalls almost entirely on how sour the sauce is — add it a half-spoon at a time until it makes you sit up.
There is also a soup version, where the noodles and toppings go into the broth instead of being tossed. Same ingredients, gentler bowl — order 'soup' instead of 'dry' at a stall.
Hawker culture in Singapore — the stall trade this dish lives in — was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2020.