Ingredients
- 150g pork neck, thinly sliced
- 450g fresh hokkien (egg) noodles
- 50g pork fat, cubed
- 30g garlic, crushed
- 100g white cabbage, chopped a few spring onions, sliced, to garnish
- sambal belacan (bought, or see recipe, on p119), to serve
- 1tbsp light soy sauce
- 2tsp sesame oil
- 1tsp cornflour
- 50ml dark cooking caramel or kecap manis
- 2tbsp oyster sauce
- 250ml chicken stock or water, plus extra to add if needed
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