Kuala Lumpur Hokkien Mee with Dark Soy and Crispy Pork Lard

What you need

• 250 g (9 oz) pork fatback, cut into 1 cm (1/2 in) cubes
• 120 ml (1/2 cup) water, for rendering the fat
• 4 tbsp rendered pork lard, from the fatback above
• 150 g (5 oz) pork belly, thinly sliced
• 200 g (7 oz) raw prawns, peeled and deveined
• 150 g (5 oz) choy sum, cut into 5 cm (2 in) pieces
• 3 cloves garlic, minced
• 500 g (1 lb) fresh thick yellow Hokkien noodles, rinsed in hot water and drained
• 250 ml (1 cup) pork or chicken stock
• 60 ml (1/4 cup) thick sweet dark soy sauce, dark caramel sauce
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper, plus more to taste
• salt, to taste
• 2 limes, cut into wedges
• 4 tbsp sambal belachan, for serving

Method

Restated from the original video

1. 1

   Put the fatback and water in a small saucepan and bring to a boil.

2. 2

   Simmer over medium heat for about 30 min, until the water has evaporated and the cubes are crisp and golden in clear fat.

3. 3

   Lift out the crisp pieces with a slotted spoon and set aside. Keep the rendered fat in the pan.

4. 4

   Set a wok over fierce heat, then melt in the lard.

5. 5

   Fry the pork belly until golden brown and cooked through, 3-4 min.

6. 6

   Add the garlic, prawns and choy sum. Toss for 1-2 min, until the garlic smells fragrant and the prawns turn pink.

7. 7

   Lower the heat to medium. Pour in the stock, dark soy sauce, light soy sauce and sugar, and bring to a rolling simmer.

8. 8

   Season with the white pepper and salt. The sauce should taste strongly salty, since the noodles will absorb it.

9. 9

   Add the noodles and toss to coat. Let them braise for 3-4 min, stirring now and then, until tender and the sauce is thick, dark and clinging.

10. 10

    Scatter the crisp pork pieces over the noodles and serve at once, with lime wedges and sambal on the side.

Imported from asiaflavor.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.