Breakfast · Budget · Chinese · Fast & Easy · Mains · noodles · One Dish Meals · Pork · Uncategorized

Stewed Pork/ Pig Trotters Bee Hoon 猪脚米粉

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Now that i have mastered the skill have frying the perfect beehoon (rice vermicelli), I was really excited to try one of my favourite comfort food, a local favourite amongst most Singarporeans. This recipe is soooo flavourful and yummy, i am craving for it just by looking at the photo! This is a quick, easy and fuss free dish to prepare and absolutely delicious! You have to give it a try if you have never tried it before!

Ingredients: (Serves 3)

  1. 170g rice vermicelli (新竹米粉 is my choice of beehoon!)
  2. 4-5 shallots, sliced
  3. 4 cloves garlic, chopped
  4. 5-6 shitake mushrooms, soaked till soft, sliced
  5. 1 can stewed pork/pig trotters
  6. 2 tbsp thick dark soy sauce
  7. 3 tbsp light soy sauce
  8. Black pepper
  9. 4 bunch baby bak choy
  10. 2 big handfuls of bean sprouts
  11. Spring onions, chopped
  12. Chillies, sliced
  13. You may add some thinly sliced carrots as well, but i ran out of carrots 😛

Method:

  1. Pour boiling water over dried rice vermicelli for 2minutes. Drain, cut into shorter strands and set aside.
  2. Open the can of pork and cut into chunks. Reserve can juices for cooking later.
  3. Saute shallots and garlic until fragrant. Add in mushrooms and fry until lightly brown.
  4. Add in pork and fry briefly. Pour in can juices and bring to boil.
  5. Add in vermicelli and let it cook until juices is almost fully absorbed.
  6. Pour in sauces and pepper and mix well.
  7. Add in bak choy and bean sprouts. If your mixture looks dry, add a splash of water.
  8. When veggies is just about cooked, add in spring onions and chillies, and toss well.
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