Here I go again: craving for a Malaysian dish in the midst of my week 29’s pregnancy.
This time I was salivating for the hawker-stall style pork noodles. Pork noodles are especially my mom’s all-time favorite. However, I am not keen on the ‘spare parts’ such as liver, stomach, or intestines of the pig. I usually order my pork noodles without them.
And once again, I have to google for the recipe. Thanks to this source, I can make this delicious dish from the comfort of my home.
Now, living here, I have limited choices in local grocery stores so I had to tweak the recipe to suit my stock. Nevertheless, I am beyond delighted to be able to recreate this pork noodle soup today.
Servings: 6-8 pax
4 liters of water
2 cups of dried anchovies
2 large pork rib bones
3 lbs of ground pork
1/2 cup of soy sauce
a dash of onion powder
2 tbsp of garlic powder
2 tbsp of sesame oil
1 pack of vermicelli (I used brown rice noodles so that Mike can enjoy it too)
Bok choy or Choy Sum (I used bok choy because of the availability in my local grocery store)
crispy Pork Fat (optional)
cried Shallots (for garnish)
diced green onions (for garnish)
sugar (optional – depending how much pork you put into the broth)
white pepper powder (for garnish)
salt (add to taste)
Step by Step:
1. Boil 4 liters of water and add in the rinsed dried anchovies. After boiling for about 5 minutes, lower to a simmer for another 20 minutes or until the soup turns whitish.
2. Strain the broth into another empty pot with a strainer catching the anchovies.
3. Next, add in two large pork rib bones into the broth and boil it at low medium heat. I left the strainer with anchovies in the pot for another 30 minutes to obtain more flavor. You may choose to add some sugar into the broth but I did not do so because of Mike’s dietary restrictions.
4. While the broth is simmering, separate the pork fat from the ribs. (I saved the rib meat for future use)
5. Season the ground pork with garlic powder, soy sauce, sesame oil, and a dash of onion powder. You may add some white pepper powder to spice it up.
Massage Knead the ground pork as much as you can to ensure the pork is well-marinated.
7. Heat up the skillet with some oil. Deep fry the pork fat at high heat for about 15 – 20 minutes or until they turn brown.
8. Then, strain the crispy pork fat with a strainer and set it aside for garnish. Remember to save 2 tbsp of the used oil and add into the broth.
9. The broth should be at least simmering for more than 30 minutes at this point.
10. Scrape some ground pork with a teaspoon and fill up the pot with ‘pork balls’. Turn up the heat to medium high.
11. After boiling the pork balls for about 5 minutes, leave the pot to simmer for another 10 minutes.
11. Soften the vermicelli (mihun) with a pot of boiling water for about 3-5 minutes. Then drain and rinse the noodles with cold tap water. Set it aside.
12. Now it’s time to put everything together. Firstly, put in a single portion of vermicelli and some bok choy in a bowl.
13. Bring the pot of broth and pork into a quick boil. Then, add some pork balls and the broth into the bowl.
14. Add the crispy pork fat, crispy fried shallots, and some diced green onions.
15. If you have some thai chilli pepper (cili padi), serve it together with this dish.
A bowl of Malaysian hawker-style pork noodles usually comes with thinly sliced pork loins, ground pork, and pork meat balls. However, my version is rather simplified and it is very much tailored to my taste buds.
And I know these crispy pork lards are evil and artery-clogging. We make sure not to indulge in this often.
Having said that, I’ve got my immense cravings of pork noodles finally fulfilled. And I am rubbing my big belly right now!