Easy Singapore Bak Chor Mee (Minced Pork Noodle) – Just imagine chewy and bouncy noodles are tossed with savory, tangy, spicy seasonings, pork lard, and topped with braised mushrooms, soft minced pork, sliced pork, meatballs, pig’s liver, and crispy lard. I simplified the recipe but they are still very tasty.
If you ask me what is one of my favorite foods to eat in Singapore, I will tell you it’s Bak Chor Mee (Minced Pork Noodles). My sister introduced bak chor mee to me when I first moved to Singapore and I swear to God, I got hooked ever since to this date.
WHAT IS BAK CHOR MEE?
Bak Chor means ground/minced meat. Mee means noodles. I usually eat the soupy version. You can use thin noodles (mee kia) or wide noodles (mee pok) to make bak chor mee. I like mee pok, but if you hand me mee kia, I would inhale them within seconds too. The noodles are tossed in pork lard, black vinegar, stock from braising mushroom, chili sauce (or not), a bit of fish sauce and then topped with tender slices of braised mushroom, pork meatballs, pig’s liver (not in this recipe because I couldn’t find fresh ones), minced pork, and sliced pork. I have the soup served on the side.
MAIN PLAYERS IN SINGAPORE BAK CHOR MEE
From top to bottom and left to right:
Wide and thin egg noodles, noodle mesh strainer, marinated minced/ground pork, crispy lard, braised mushrooms, marinated sliced pork, pork lard (in a solidified state), pork balls.
TOSSING SAUCE FOR BAK CHOR MEE:
Soy sauce, fish sauce, liquid from braising mushrooms, pork lard, chili paste
WHY IS THIS EASY BAK CHOR MEE?
I call it easy version because I simplified the recipe, but trust me it is still tasty. I didn’t make the broth from scratch using pork bones. I used organic chicken broth (you don’t have to do organic) and then boil them with dried anchovies (ikan bilis). It saved so much time but still give you that nice flavor.
HOW TO EASILY WHIP UP SINGAPORE BAK CHOR MEE
It helps to prepare things the day before so you don’t feel overwhelmed on the day you want to serve bak chor mee. It may seem like still a lot of things to do, but it’s actually not as complicated as it seems
1. Prepare things the day before
-I marinade the thinly sliced pork and minced pork with seasonings and cornstarch the night before
-Braise the mushroom the night before
-Prepare the broth by using store-bought chicken broth, ikan bilis, and soybeans if you choose to. I didn’t use the soybeans
-Render the pig’s fat on slow heat until crispy and save the lard and the crispy lard
2. On the day of serving
On the actual day of serving, I just need to quickly cook the noodles and tossed them with seasonings. The minced and sliced pork cook very quickly in a boiling broth and that’s why they are still tender when you eat them
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TOOL THAT I SERIOUSLY THINK HELPS A LOT WHEN YOU MAKE BAK CHOR MEE:
Noodle Blanching Basket (Noodle Mesh Strainer)
Whatever you call it, this little basket is my favorite thing to cook noodles. It cooks portion by portion and it helps to prevent overcooking the noodle too. I also use this very same tool to blanch the minced and sliced pork. Everything is contained in the basket and doesn’t make a “mess” in the broth.
Easy Singapore Bak Chor Mee (Minced Pork Noodle)
- 4 -5 bundles of fresh thin/thick egg noodles
- 6 cups store-bought chicken stock
- 1/3 cup dried anchovies/ikan bilis
- 1 tsp sugar
- 1 tsp salt or to taste
Minced pork and sliced pork (divide the seasonings equally for both) :
- 200 gr minced pork
- 200 gr pork loin thinly sliced
- 2 tsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp white pepper powder
- 2 tsp cornstarch
Pork lard (if you choose to use):
- 1 lb pork fat
Tossing sauce for noodle (this is the recommended amount for each serving bowl):
- 1 tsp pork lard in liquid form
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 Tbsp black vinegar more if you like more, I do
- 1 Tbsp chili paste optional
- 2 Tbsp liquid from braising mushroom
- 5 pieces or more of lettuce leaves washed and pat dry
- 1 stalk green onion finely chopped
TO PREPARE THE DAY BEFORE
- Rinse the dried mushroom with water. Place mushrooms in a large pot and then pour about 4 cups of hot water and let them soak for 30 minutes. Get the all soaked and plumped mushroom out and cut into slices. Add the rest of the seasoning and bring to a boil. Lower the heat, cover and let it gently simmer and braise for the next 1 hour
Rendering pork lard:
- Cut the pork fat into bite size cubes. Place them on a dry pan without oil over medium heat and let the fat slowly renders out. You will be left with crispy lard cubes. Remove those and place on paper towel to absorb extra grease. The pork lard will be solid white at room temperature and will melt when comes into contact with the heat
Marinade the meat:
- Marinade the minced pork and pork slices with the seasonings (divided) in separate bowl. Cover and keep in the refrigerator
- Bring the chicken broth to a boil. Add ikan bilis and seasonings. Lower the heat and let it simmer gently for 30 minutes. Season to your taste
ON THE DAY OF SERVING
- Bring the easy broth to a boil and then put the pork balls in the broth and let them cook for about 2-3 minutes. Lower the heat and keep the broth warm while preparing other things. Prepare the tossing sauce in each individual serving bowl
- Bring a large pot of water to a boil. Loosen the egg noodles with your hand if they come in tight bundles. Place the noodles in the noodle blanching basket and cook for about 45 seconds and use chopsticks on the other hand to stir the noodles while cooking. Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and put in serving bowl. Toss the noodles with the sauce
- Portion the minced pork and sliced pork for 1 portion in an empty bowl. Ladle the hot broth over the meat. Use the back of the ladle to gently break up the meat. Let them sit for about 1 minute. This will not fully cook the meat
- Bring the broth back to a boil. Transfer the minced and sliced pork back to the noodle blanching basket and submerge this into the hot broth and use a chopstick to gently break up the meat. Only cook until the meat is no longer pink and cooked through. Do not overcook them. Top the meat on top of the noodles
- Portion 4-5 slices of the braised mushroom, 2 pork balls and garnish with 1 piece of lettuce and garnish with chopped green onion. Repeat with the rest of the noodles and meat. Serve the soup on the side or ladle it over the noodle if you want. Serve immediately