Singapore Bak Chor Mee (Minced Pork Noodle)

Easy Singapore Bak Chor Mee (Minced Pork Noodle)

Course: Main Course, Noodles
Cuisine: Singaporean
Servings: 4 servings
Author: Marvellina
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.
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  • 4 -5 bundles of fresh thin/thick egg noodles


Easy broth:

  • 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



    Braised mushroom:

    • 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

    Easy broth:

    • 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


    • 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