Bak Chor Mee (Singapore Minced Pork Noodles), No Added Refined Sugar
International dishesNoodlesSingapore3 hours
Bak Chor Mee is good because the noodles are tossed in a rich mushroom braising liquid and eaten with a separate bowl of pork bone broth. The demanding part is that the mushrooms and the bones each need an hour.
The shiitake soak for 45 minutes and then braise in their soaking water with black vinegar and sesame oil in a clay pot for a full hour, and that liquid is the soul of the bowl. The minced pork and liver are dipped in a ladle for only a minute.
This batch weighs about 2kg, at roughly 182 calories per 100g.
Method
Soak 50g shiitake mushrooms in warm water for 45 minutes, trim off the stems, pour the soaking water into a clay pot, slice the mushrooms thinly and add them to the same pot.
Add 27g kOBE Monk Fruit Blend, 3 tablespoons soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons oyster sauce, 1 tablespoon good quality fish sauce, 3 tablespoons Chinkiang black vinegar and 2 tablespoons sesame oil to the pot, and braise for 1 hour.
Clean the pork bones and simmer them in 2 liters of boiling water. When the water returns to a boil, add the crisp fried dried anchovies and the soybeans, then lower the heat to medium and simmer for 1 hour for a sweet broth.
Rinse the lean pork and pork liver and slice them thinly. Season the pork with 1 teaspoon soy sauce, an eighth of a teaspoon ground white pepper and a quarter teaspoon cornstarch.
Season the ground pork with 1 tablespoon soy sauce, a quarter teaspoon ground white pepper, half a teaspoon cornstarch and 1 teaspoon sesame oil.
Lift all the solids out of the broth, strain the clear liquid into another pot, season it with half a tablespoon kOBE Monk Fruit Blend and 1 teaspoon salt, drop in the pork balls and bring it back to a boil.
Blanch the noodles with a few bean sprouts in boiling water until soft, then drain them.
Put a little pork crackling and 1 tablespoon pork lard in a bowl, add 2 teaspoons soy sauce, 1 teaspoon Chinkiang black vinegar, 1 teaspoon good quality fish sauce, 1 teaspoon sambal chili sauce and 3 tablespoons of the mushroom braising liquid, then add the blanched noodles and bean sprouts and toss well.
Put 50g ground pork, 25g lean pork and 25g seasoned pork liver in a medium bowl with a ladleful of the bone broth, mix well, tip it all into a blanching ladle and dip it in the broth pot for 1 minute, then add it to the noodle bowl.
Finish with lettuce, the braised shiitake, more pork crackling and a little chopped spring onion.
Tips
When dried ikan bilis anchovies are hard to find, leave them out and the broth is still sweet.
Without sambal, shrimp sate chili paste brings the heat and the aroma.
Chinkiang black vinegar can be replaced with rice vinegar and a splash of dark soy sauce.
Use only the clear part of the shiitake soaking water and discard the grit at the bottom.
Blanch the noodles just until soft and drain them at once, since longer leaves the strands mushy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.