Serves: 4

INGREDIENTS
4 portions thick Hokkien noodles
1 cup beansprouts

Braised Pork & Gravy:
400g pork belly (skin-on, cut into 2 pieces)
4 dried shiitake mushrooms
5 eggs (4 boiled and peeled, 1 lightly beaten)
4 thick slices of ginger
1 tsp five-spice powder
2 cinnamon stick
2 whole star anise
4 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp oyster sauce
1½ tbsp sugar
½ tsp ground white pepper
1 tsp salt, or to taste
¼ cup tapioca/potato/corn starch mixed with 100ml water

Essential Toppings:
Chinese black rice vinegar or Chinkiang vinegar
4-6 garlic cloves, crushed/grated
Fresh red chilis, sliced
Fresh coriander, finely chopped

Optional Toppings:
Fried fish cake, sliced
Deep fried battered fish, chopped
Deep fried Shallots
Fried wontons
Fried wonton skins
Ngoh Hiang/Lor Bak, sliced

METHOD:

1. In a large stock pot, bring 2 litres of water to a boil. Stir in the dark & light soy sauces, oyster sauce, five-spice, cinnamon, star anise, sugar, and ground white pepper. Add the pork, dried shiitake mushrooms, and bring to a boil before reducing the gravy to a steady gentle simmer. Cover the pot with a lid and simmer till the pork is fork tender (between 1 and 1½ hours).
2. 20 mins before the pork is done, add the peeled boiled eggs to the pot.
3. When the pork is tender, remove the meat, eggs, and mushrooms. Fish out the cinnamon sticks, ginger, and star anise, then check the gravy for seasoning before bringing it back to a lively simmer.
4. Mix the tapioca/potato/corn starch with 100ml water to make a slurry, then stir into the gravy to thicken. Bring back to a simmer.
5. Whilst gently stirring the gravy, slowly drizzle in the beaten egg. Leave on a slow simmer.
6. Thinly slice the rested pork and mushrooms. Cut the eggs into halves. Mix the crushed garlic with some neutral oil to make a paste.
7. Cook the noodles according to packet instructions and set aside.
8. Decant half the gravy into a second pot. Bring to a boil before adding the noodles and beansprouts. Braise the noodles for a couple of minutes before dividing them into individual bowls. Ladle over extra gravy.
9. Top with the sliced pork, mushrooms, and eggs. Add any of the optional toppings (I recommend adding at least one).
10. Garnish with the garlic paste, chillies, and coriander. Drizzle black vinegar to taste.
11. Serve immediately.

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