Learn how to make one of the Singapore iconic hawker foods, Singapore lor mee at home. Noodles are smothered in a savory, and tangy thick dark gravy accompanied by slices of pork belly and other toppings.
This Singaporean braised noodles or known as Lor Mee is one of my most favorite noodle dishes EVER!! I can never say no to it. Seriously !!! I often eat too much of it too! Singaporean style lor mee is a noodle dish with braised pork, thickened dark gravy served with black vinegar and minced garlic. I like it with extra generous amount of black vinegar and garlic. I was craving for it so badly after I first moved here almost 7 years ago. My first encounter with this dish was when I just moved to Singapore many years ago. I didn’t like it as much initially, but I have to admit that it slowly grew on me. I found the combination of black vinegar and minced garlic are highly addicting!!!
My favorite one was at Bukit Purmei in Singapore. My brother was the one who first introduced this to me and my mom. We pretty much got hooked ever since. The queue was always long, but it was worthy of waiting. On our last visit to Singapore in 2012, my brother brought us to Bukit Purmei to have some lor mee again. Man..oh man! What a treat!!!!!! My brother told me though that the owner of the lor mee stall had passed away because or serious illness 🙁 The stall was run by someone else now. It’s kinda sad when I heard that news 🙁 The owner probably spent most of his life working so hard at his business and didn’t even have time to enjoy the fruit of his hard work. He is at a better place now.
One advice to thee, don’t even bother eating this lor mee without black vinegar and minced garlic, trust me on this one !Lor mee is often served with crispy deep-fried fritters, hard-boiled eggs, and slices of fish cakes. They are not mandatory. I didn’t have them at the time I made them and it’s still so good with just pork belly. As long as you got the gravy right and load it up with black vinegar and garlic, you are seriously good to go! This is my favorite brand for Chinese Black Vinegar, Great Wall Chinese Black Vinegar. I’ve tried other brands, and they just didn’t come even close to this. They aren’t easy to find though I have to say. Lots of Asian grocery stores carry other brands, but hardly this brand. So, when I found it, I usually stock up on it.
I honestly felt kinda sad that I almost finished that bowl!
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 lb dried spaghetti noodles or Chinese yellow noodles - you can also mix in rice noodle sticks, make sure you soak the rice noodle sticks for 15-20 minutes before blanching
- 2 cups beansprouts
- 2 tbsp cooking oil
- 4 cups water
- 1 lb pork belly - leave it whole
- 4 Hard-boiled eggs
- 3 shallots - finely chopped
- 3 cloves garlic - peeled and flattened
- 2 slices 1/4-inch thick and about 3-inch long peeled ginger
- 1 tsp five-spice powder
- 2 eggs - beaten
- 80 gr tapioca starch mix with 100 ml of water - you can add more if you want the gravy to be thicker
- Fried fish cake slices
- Fried wontons
- Ngo hiang
- Fresh cilantro leaves - finely chopped
- Chinese ChinKiang Black Vinegar
- Finely chopped garlic - use food processor or garlic press for best result
- Fresh red chilis - finely chopped
- Blanch the beansprouts in boiling water and cook the noodles according to instructions on package and portion them into individual serving bowl
Braising the pork and eggs:
- Heat oil in a large pot. Add in aromatics. Saute until fragrant. Add in water, pork belly and seasonings. Bring to a boil and then lower the heat to let it simmer for about 30-45 minutes or until the pork belly is tender but not falling apart. Add the hard-boiled eggs the last 15 minutes
- Have a taste and adjust the taste by adding more soy sauce or sugar to your taste. It should be savory and slightly sweet. Remove the pork belly and hard-boiled eggs from the pot. Slice the pork into thin slices. Strain the stock and discard the solids
Thicken the gravy:
- Turn up the heat to high and let the stock boil again. Next, slowly add in the beaten egg and one hand continue to stir (it's like making and egg-drop soup). Give the tapioca starch slurry a good stir and slowly add into the stock while another hand is stirring vigorously until it's thickened and keep on stirring. The soup will be very thick and glossy at this point. If you like the gravy to be thicker, add more tapioca and water solution
When ready to serve:
- Portion the noodles, bean sprouts, and pork belly slices into an individual serving bowl.
- Laddle soup generously over the noodle in individual serving bowl. Garnish with fresh chopped cilantro leaves, black vinegar, finely minced garlic, and red chilis. Serve immediately
I’ve never tried the Gold Plum Chinkiang black vinegar, but seems to have a good review as well. These are Amazon affiliate links.
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