Bak Chor Mee Recipe – D'Open Kitchen Culinary School

Ingredients

• 150 gram Minced Pork
• 100 gram Sliced Pork
• 2 bunch Mee Pok
• 6 pieces Pork Balls
• 2 qty Ramen Eggs
• 1 stalk Spring Onions chopped
• 1/2 tsp Soy Sauce
• 1/2 tsp Hua Diao
• 1 tsp Corn Starch
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper
• 300 grams Water
• 2 tbsp Oyster Sauce
• 2 tbsp Dark Sauce
• 2 tbsp Light Soy Sauce
• 1/2 tsp Fish Sauce
• 50 grams Dried Shitake Mushrooms Soaked and Washed
• 20 grams Rock Sugar
• 1 tbsp Black Vinegar
• 1/2 tsp Sesame Oil
• 500 ml Pork Broth
• 10 gram Preserved Tianjin Vegetables
• 2 slices Ginger
• 3 tbsp Black Zhejiang Vinegar
• 3 tbsp Braised Mushroom Sauce
• 2 tbsp Pork Lard
• 1 tsp Sambal Chilli