Bak Chor Mee also known as Minced Pork Noodles

Directions

1. Begin by chopping some shiitake mushrooms. Place them in a pot, add water, dark soy sauce, oyster sauce, and sugar, then start braising them over low heat.

2. Next, let’s prepare our meatballs. Marinate the minced pork with corn flour, fish sauce, white pepper, and salt.
   3. Mix the ingredients together until well mixed, then shape the mixture into meatballs. Pop them in the refrigerator to chill until they’re ready to cook.

3. Mix the ingredients together until well mixed, then shape the mixture into meatballs. Pop them in the refrigerator to chill until they’re ready to cook.

4. Next, slice some lean pork—we’re using Bu Jian Tian, which is essentially the armpit meat of a pig. It has a unique distribution of fat and tender lean meat. Marinate it with soy sauce, salt, white pepper, sugar, and corn flour.

5. Set up a pot of boiling water and blanch the meatballs and lean pork for 3-4 minutes until cooked. You can also blanch the pork liver, fish cake, and minced pork at this stage. Once everything is cooked, set them aside.

6. We’re preparing a garnish of Teochew pickled cabbage with garlic. Finely chop the cabbage and garlic, then fry them over low heat. Once done, set them aside.

7. Get a pot of boiling water ready for your noodles. Blanch them for a minute, then add seasonings like soy sauce, black vinegar, crispy pork lard and chili. Toss everything together, plate your cooked meatballs and lean pork, and enjoy with the rest of the ingredients.

8. Garnish with fresh scallions, fried Teochew pickled cabbage and homemade crispy shallots.