Hong Kong Noo­dles with Braised Pork

Simply Her (Singapore) - - Home & Food | Recipes -

Serves 4

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.

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