Bak Chor Mee Recipe – D'Open Kitchen Culinary School (2024)

Main Ingredients

• 150 gram Minced Pork
• 100 gram Sliced Pork
• 2 bunch Mee Pok
• 6 pieces Pork Balls
• 2 qty Ramen Eggs
• 1 stalk Spring Onions chopped

Marinade for pork

• 1/2 tsp Soy Sauce
• 1/2 tsp Hua Diao
• 1 tsp Corn Starch
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper

Braised Mushrooms

• 300 grams Water
• 2 tbsp Oyster Sauce
• 2 tbsp Dark Sauce
• 2 tbsp Light Soy Sauce
• 1/2 tsp Fish Sauce
• 50 grams Dried sh*take Mushrooms Soaked and Washed
• 20 grams Rock Sugar
• 1 tbsp Black Vinegar
• 1/2 tsp Sesame Oil

Broth

• 500 ml Pork Broth
• 10 gram Preserved Tianjin Vegetables
• 2 slices Ginger

Black Vinegar Sauce Mix

• 3 tbsp Black Zhejiang Vinegar
• 3 tbsp Braised Mushroom Sauce
• 2 tbsp Pork Lard
• 1 tsp Sambal Chilli

• Marinate the sliced pork and minced pork with the marinate seasoning. Set in the fridge for 30 mins.

• In a saucepan, add water, oyster sauce, light and dark soy sauce, fish sauce, rock sugar and mushrooms to simmer for 20 minutes or till sauce thickens.

• Add the sesame oil and black vinegar to the braised mushrooms after you turn off the heat. Set aside for use.

• In a pot, bring the pork broth to boil and add the sliced ginger and Tianjin preserved vegetables to boil. Add in the pork balls.

• Place a colander on top of the pot and blanch the marinated pork till it is fully cooked.

• Remove from the broth and place them in a bowl and use later.

Noodles

• In a large pot, bring water to boil and add the mee pok in. (Make sure you loosen the noodle before throwing it in to avoid noodles sticking together.)

• Blanch in hot boiling water for 2 mins, remove and blanch in ice water.

• Return the noodles to the boiling water and blanch for 30s and remove.

• In a bowl, add the black vinegar, braised mushroom sauce, samba chili and pork lard in.

• Toss the noodles with the vinegar seasoning mix.

• Transfer the noodles to the serving plate.

• Add the pork, pork balls, braised mushrooms and pork lards over the noodles and garnish with spring onions and ramen egg.

• Serve with a bowl of soup at the side.

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