HAKKA PORK NOODLES / BAKMI KHEK 2


HAKKA PORK NOODLES  / BAKMI KHEK

Bakmi Khek or loosely translated as Hakka Pork noodles is one of my top-on-the-list foods to eat whenever I go back to my hometown in Medan, Indonesia. Hakka is a group of Chinese community who speaks one of the many dialects existed in China and worldwide. My father in law is a Hakka and speaks the dialect fluently. My husband still understands the dialect but probably doesn’t speak Hakka language as fluently as he used to.

This simple yet very tasty noodles will knock your socks off! I’m not even kidding! It is a noodle dish consist of noodle serves with pulled pork, lots of pork lard (this is what makes it unbelievably tasty), and crispy pork cubes. The noodles used are usually chewy in texture and some can be curly or we call it mie keriting (curly noodles). This hakka style pork noodles are very simple in appearance but crazy good in taste. Healthy ? NO ! Not something you want to have everyday, but I sure can allow this in my diet once a month maybe (or once every two weeks?) 😉

I missed this so extremely much, so I attempted to make one of my own today for lunch and I can’t say it is as good as the one they are selling in Medan, but, hey…I’m thousands of miles away and I’m delighted to say that it is delicious enough!!!!!

HAKKA PORK NOODLES  / BAKMI KHEK

HAKKA PORK NOODLES / BAKMI KHEK (4 servings)
 
What you will need:
  • 1 lb of fresh egg noodles
  • 1 lb of pork shoulder/butt
  • 2 lbs of pork belly
  • 2 stalks of spring onion (finely chopped)
  • Generous amount of pork lard
  • Fried shallot crisp (bawang goreng)
Seasonings to marinate pork:
  • 1 Tbsp of fish sauce
  • 1 tsp of sugar
  • Pinch of Salt and ground white pepper
Instructions:
HOW TO MAKE CRISPY PORK CUBES
  1. I used the fat layer (the top layer) of pork belly. Cut them into small cubes. Place them in a pan and cook them on low-medium heat. The fat will slowly render out from the skin. It may takes some times, just watch out on the heat not to burn them. They will crisp up as the fat renders out. Remove them from the fat and save them for later use. If you make this the day before, you can preheat them in oven at 350 F for 15 minutes and they will be crispy again
COOKING THE PORK:
  1. Place the remaining pork belly meat and pork shoulder/butt with the seasoning in a sealed plastic bag and marinade for at least 30 minutes
  2. Prepare a pot and place the pork inside the pot, pour in water, enough to cover the pork. Cook on low to medium until the pork is fully cooked, about 45 minutes to 1 hour. Remove the pork from the cooking liquid and when cool enough to handle, shred the meat. Save the cooking liquid
  3. Cook the egg noodles in a boiling water. Discard the water and briefly rinse with cold running water
  4. Prepare an individual serving bowl and spoon about 2 Tbsp of pork lard, 2 Tbsp of the cooking liquid, portion out the noodle and mix them well, to make sure noodles are well-coated with the above. Top with shredded pork, crispy pork cubes, chopped spring onion, and fried shallots
Notes:
It's hard to find good quality fresh egg noodles without preservatives and additives. I've made this using high quality spaghetti noodles and Korean wheat noodles (as shown in the photos) and they are still delicious

 

HAKKA PORK NOODLES  / BAKMI KHEK


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2 thoughts on “HAKKA PORK NOODLES / BAKMI KHEK

  • Stef

    There are so many types of noodles in this world :) I know part of the ones you can find in Europe and usually have no idea about the ones you use in your recipes

  • Marvellina Post author

    I hear you Stef. I have lots to learn about noodles at other parts of the world too. It always amazes me the varieties of food we have out there!!!