Entree: Singapore – Chinese Singapore – 卤面 ➤ Lǔ miàn (Lor mee) (Thick braised noodles in a starchy savory gravy with braised pork and seafood)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- For the braise and stock:
  - 1 lb (450 g) pork belly, skin removed, cut into 1-inch (2.5 cm) cubes
  - 8 medium prawns, peeled and deveined, approx. 8 oz (225 g)
  - 6 cups (1.44 L) chicken stock
  - 2 tbsp (30 ml) vegetable oil
  - 4 cloves garlic, smashed
  - 2 shallots, thinly sliced
  - 1 star anise
  - 1 small cinnamon stick
  - 2 tbsp (30 ml) dark soy sauce
  - 1 tbsp (15 ml) light soy sauce
  - 1 tbsp (15 ml) Chinese cooking wine or dry sherry
  - 1 tbsp (15 g) sugar
  - 1 tbsp (15 ml) black vinegar or rice vinegar
- For the gravy and thickening:
  - 3 tbsp (24 g) cornstarch mixed with 6 tbsp (90 ml) water (slurry)
  - 1 tsp (5 ml) sesame oil
- Noodles and toppings:
  - 12 oz (340 g) fresh yellow alkaline noodles (lo mein / Hokkien noodles)
  - 4 large eggs, boiled and halved, approx. 200 g total
  - 6 oz (170 g) fish cake, sliced
  - 2 tbsp (30 ml) minced garlic-chili pickles or sambal (for serving)
  - 2 stalks (about 4 oz / 115 g) Chinese choy sum or bok choy, blanched
  - 2 tbsp (30 ml) chopped green onions
  - Fried shallots for garnish (optional)

Instructions

1. Brown the pork belly: heat the vegetable oil in a large pot over medium-high heat. Add pork belly cubes and sear until browned on all sides, about 6–8 minutes.
2. Add garlic and shallots and sauté 2–3 minutes until fragrant. Add star anise and cinnamon stick and toast briefly.
3. Pour in the chicken stock, dark soy, light soy, cooking wine, and sugar. Bring to a boil, then reduce heat and simmer gently, covered, for 45–60 minutes until pork is tender and sauce is flavorful. Skim fat if desired.
4. Meanwhile, blanch the noodles in boiling water for 30–60 seconds until just separated and tender, then drain and divide among four bowls. Blanch the greens until bright and tender; set aside.
5. Add the prawns and fish cake to the braising liquid in the last 3–4 minutes of cooking to cook through. Adjust seasoning with vinegar and salt if needed.
6. Remove and discard the star anise and cinnamon stick. Stir the sesame oil into the pot. Bring the braising liquid to a simmer and slowly whisk in the cornstarch slurry until the gravy becomes thick and glossy, about 1–2 minutes. If too thick, thin with a little hot stock.
7. Ladle the thickened gravy over the prepared noodles. Top each bowl with braised pork pieces, prawns, halved boiled egg, fish cake slices, and blanched greens.
8. Garnish with chopped green onions, fried shallots, and a spoonful of garlic-chili pickles or sambal at the side. Serve immediately.