[Braised Mushrooms]
50g dried Chinese mushrooms
600ml hot water
30g rock sugar
3tbsp light soy sauce
2tbsp dark soy sauce
3tbsp oyster sauce
1tbsp fish sauce
3tbsp black vinegar
2tbsp sesame oil
[Meat Broth]
1kg pork bones
80g ikan bilis
100g soy beans
2L water
1/2tbsp sugar
1tsp salt
[Ingredients]
200g minced meat - marinated with 1tbsp light soy sauce + 1/4tsp pepper + 1/2tsp cornstarch + 1tsp sesame oil
100g sliced lean meat - marinated with 1tsp light soy sauce + 1/8tsp pepper + 1/4tsp cornstarch
100g sliced pork liver - marinated with 1tsp light soy sauce + 1/8tsp pepper + 1/3tsp cornstarch
300g mee pok
10 pork meatballs
60g bean sprouts - ends removed
4 large lettuce leaves
[Noodles per Portion]
2tbsp pork lard
2tsp light soy sauce
1tsp black vinegar
1tsp fish sauce
3tbsp braised mushroom sauce
1tsp sambal chilli
15g bean sprouts
75g mee pok
1 lettuce leaf
50g marinated minced meat
25g marinated sliced pork
25g sliced pork liver
2 pork meatballs
2tbsp braised mushrooms
Chopped scallion
Crispy pork lard
[Steps]
Soak dried mushrooms in 600ml hot water for 45mins.
Boil pork bones in 2L of water. Add in ikan bilis and soy beans. Cover and let boil for 1hr.
Pour mushroom water in a crock pot.
Remove stems of mushrooms and slice mushrooms into strips. Add to crock pot, followed by rock sugar, light soy sauce, dark soy sauce, oyster sauce, fish sauce, black vinegar and sesame oil. Braise for at least an hr.
When pork broth is done, drain and discard bones, beans and ikan bilis. Add in sugar, salt and meatballs, mix well.
Each portion of noodles: In a small bowl, add in minced meat, sliced pork and pork liver. Spoon a ladle of hot broth over and let sit till meat is cooked.
In a serving bowl, add in pork lard, light soy sauce, vinegar, fish sauce, sambal and mushroom sauce, mix well.
Boil a portion of mee pok and beansprouts. Drain and add to the bowl. Mix well.
Boil pork toppings in broth for 1min. Drain and add to the bowl.
Add a lettuce leaf, meatballs and a scoop of braised mushrooms. Garnish with scallion and crispy pork lard.
Adapted from The Meat Men
Video tutorial click here