Hokkien Mee

Method

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1. Render the diced pork fat in a dry wok over a low heat for 15 minutes, until the pieces are golden and crisp.

   Mark done Start 15 min timer

2. Lift the crisp pieces out and keep them. Leave the rendered fat in the wok.

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3. Turn the heat to maximum and fry the garlic in the fat for 20 seconds.

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4. Add the pork loin and fry 2 minutes.

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5. Add the prawns and fry 90 seconds, then lift both out.

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6. Add the noodles and both soy sauces and toss, then leave still for 30 seconds so they catch. Repeat twice.

   Mark done Start 30 sec timer

7. Add the oyster sauce, sugar, white pepper and stock and bring to a hard boil.

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8. Add the cabbage and cook 2 minutes.

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9. Return the pork and prawns, stir the cornflour slurry in, and toss until the sauce clings.

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10. Scatter the crisp pork lard over and serve with sambal.

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Chef’s Tips

• Render your own lard. It is the dish.
• Leave the noodles still so they catch on the metal.
• Dark soy for colour, light soy for salt — both.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Sambal belacan
• Pickled green chillies
• Chinese tea

Storage & Reheating

Best fresh. Keeps 1 day refrigerated; reheat in a very hot wok.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.