Hong Kong Noodles with Braised Pork
INGREDIENTS For the braised pork belly gravy: 1.5 litres water 40ml dark soya sauce 120ml light soya sauce 40ml black vinegar 40ml oyster sauce 20ml sesame oil 200g sugar 2 star anise
400g pork belly 8 fresh shiitake mushrooms 4 bundles Hong Kong or spinach noodles* 4 stalks chye sim 4 eggs 2 tbsp white vinegar A pinch of salt
1 Place all the ingredients for the braised pork belly gravy into a pot, and bring it to the boil.
2 Add the pork belly and shiitake mushrooms. Cook over low heat for 1 hour, until the meat is tender.
3 Remove the pork belly from the pot and slice it into 1cm-thick pieces.
4 Blanch the Hong Kong noodles in boiling water until al dente, following the cooking instructions on the packet. Drain and plate it.
5 Blanch the chye sim for 2min. Drain and place them on the noodles. Top with the braised pork belly and gravy.
6 To poach the eggs, heat a pot of water until almost boiling. Stir in the white vinegar and salt. Bring the water to the boil and crack an egg into it. Cook for 4min and transfer the egg onto the noodles. Do the same for the remaining eggs.
*Buy uncooked Hong Kong noodles from wet markets or hawker stalls selling roast meats.