Foryoueats: Lor Mee (Braised Pork Noodles) | Marion's Kitchen

Ingredients

• 400g (14 oz) fresh hokkien noodles
• 6 dried shiitake mushrooms
• 1 cup bean shoots (beansprouts), to serve
• 4 fish cakes, sliced (optional)
• ½ cup roughly chopped coriander (cilantro), to serve (optional)
• 4 garlic cloves, finely chopped, to serve (optional)
• 1 long red chilli, finely sliced, to serve (optional)
• sambal oelek, to serve (optional)
• Chinese black vinegar (chinkiang vinegar), to serve (optional)
• 2 soft boiled eggs, to serve (optional)
• Braised pork:
• 1kg (2 lb 3 oz) pork belly
• 40g (1.5 oz) ginger, sliced
• 2 cinnamon sticks
• 3 whole star anise
• 1 tsp Chinese five spice
• 4 tbsp Chinese light soy sauce
• 3 tbsp Chinese dark soy sauce
• 3 tbsp oyster sauce
• 1 tbsp white sugar
• ½ tsp ground white pepper
• 80g (3 oz) tapioca flour, mixed with 100ml (3.5 fl oz) water
• Crispy fried fish:
• 200g (7 oz) white fish fillet, halved
• ½ cup cornflour (cornstarch)
• 2 eggs, lightly beaten
• vegetable oil, for deep-frying