There are a thousand ways to prepare both noodles and pork. However, when the two come together, you better prepare for the most delicious meal you have ever tasted. Minced pork noodles are the perfect way to enjoy the two common and tasty ingredients. They are quick to prepare and can be flavored in a variety of way to meet personal preferences.
The amount you require depends on the number of people you intend to serve. A pound is perfectly matched with 400grams of different parts of a pig. The choice is determined by personal preference. Two teaspoons of cooking all will also be sufficient.
The resulting flavor will depend on your seasoning preferences. Soy source is a common and rewarding ingredient to use. Other additions include lard, garlic or garlic oil, vinegar, chili, and ketchup paste. You will also need water to prepare the broth.
The best pork for this dish is one with a significant amount of fat. However, in case you prefer less fat, you are free to go for shoulder and loin which are thinly sliced. Pig liver is also an option where it is washed clean to get rid of excess blood. The meat should be marinated and left in the fridge for up to two house to achieve desired taste.
Topping and garnishing options include the use of meatballs. Large lettuce leaves are also added alongside bean sprouts. You will also require crispy lard bits and finely chopped spring onions. You may increase the amount of meat depending on the quantities you prefer on your plate.
The noodles are cooked according to the instructions given on the pack. Ensure that you drain most of the water but leave some so that the bowl does not get sticky. You may season them or allow the pot to cook in plain and Bak Chor Mee in Singapore water. Store them in a bowl that keeps them warm, soft and wet.
Minced meat cooks very fast because of its size. It is prepared in medium heat alongside the other ingredients. Garlic should be fried until it produces the trademark smell and color. Bean sprouts should not be overcooked since they will loose the texture. Water is added and the pot allowed to simmer until the broth acquires the desired density.
The food is best served warm. The broth is served over the noodles with lettuce leaves and spring onions being used in the presentation. The lard bits are crispy fried to give your serving a Midas touch. Enjoy as many servings as you wish.