📝 About This Recipe
A staple of Malaysian and Singaporean hawker culture, Mee Pok is a masterclass in texture, featuring springy, al dente flat egg noodles tossed in a complex, savory sauce. This dish perfectly balances the richness of rendered lard and minced pork with the bright acidity of black vinegar and the fiery kick of homemade sambal chili. It’s a comforting, soul-satisfying bowl that captures the vibrant spirit of Southeast Asian street food in every bite.
🥗 Ingredients
The Noodles & Protein
- 300 grams Fresh Mee Pok (Flat Egg Noodles) (loosened and excess flour shaken off)
- 150 grams Minced Pork (with a bit of fat for flavor)
- 6 pieces Fish Balls (halved)
- 1 small block Fish Cake (sliced thinly)
- 50 grams Pork Liver (thinly sliced, optional)
The Aromatics & Sauce Base
- 1/2 cup Pork Fat/Lard (cubed to make crispy lard bits)
- 2 tablespoons Sambal Chili Paste (adjust to spice preference)
- 2 tablespoons Black Vinegar (Chinkiang vinegar is preferred)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Fish Sauce
The Broth & Garnishes
- 1 cup Chicken or Anchovy Stock (for blanching and serving on the side)
- 2 stalks Spring Onions (finely chopped)
- 1 tablespoon Pickled Green Chilies (for serving)
- 2 pieces Lettuce Leaves (for garnishing the bowl)
👨🍳 Instructions
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1
Begin by making the crispy lard bits. Place the cubed pork fat in a cold wok over medium-low heat. Fry slowly until the fat renders out and the bits become golden brown and crunchy. Remove the solids and set aside; keep the liquid lard for the sauce.
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2
In a small saucepan, bring the chicken or anchovy stock to a gentle simmer. This will be used to cook the meat and serve as a side soup.
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3
Season the minced pork with a pinch of salt and pepper. Place it in a small wire strainer and submerge it into the simmering stock. Break it up with a spoon and cook for 2-3 minutes until just done. Set the meat aside and keep the stock hot.
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4
Quickly blanch the fish balls, fish cake slices, and pork liver (if using) in the same stock until cooked through. Remove and set aside.
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5
Prepare the serving bowls. In each bowl, combine 1 tablespoon of the rendered lard, 1 tablespoon of sambal chili, 1 tablespoon of black vinegar, 1/2 tablespoon of light soy sauce, and a dash of fish sauce.
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6
Bring a large pot of water to a rolling boil. This is crucial for the noodle texture.
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7
Place the Mee Pok noodles in a noodle strainer. Submerge them in the boiling water for exactly 45-60 seconds, tossing them with chopsticks to ensure even cooking.
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8
Lift the noodles and immediately plunge them into a bowl of cold water for 5 seconds. This 'shocks' the noodles, removing excess starch and creating a snappy, al dente texture.
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9
Dip the noodles back into the boiling water for another 5-10 seconds just to reheat them, then shake off all excess water vigorously.
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10
Transfer the hot noodles into the prepared serving bowls containing the sauce mixture.
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11
Toss the noodles quickly and thoroughly until every strand is coated in the glossy, spicy, vinegary sauce.
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12
Top the noodles with the cooked minced pork, fish balls, fish cake, liver, and a generous sprinkle of crispy lard bits.
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13
Garnish with fresh spring onions and serve immediately with a small bowl of the hot stock on the side and a few pickled green chilies.
💡 Chef's Tips
Don't skip the 'cold shock' step for the noodles; it is the secret to achieving that signature 'QQ' (bouncy) texture. If you cannot find fresh lard, use a high-quality shallot oil as a substitute for a similar aromatic depth. Adjust the black vinegar gradually; its acidity is what cuts through the richness of the pork and chili. Ensure your minced pork is not too lean; a 70/30 meat-to-fat ratio provides the best flavor and moisture. Work quickly once the noodles are cooked, as they can clump together if left to sit without the sauce.
🍽️ Serving Suggestions
Serve with a side of hot anchovy broth garnished with extra spring onions. Pair with a glass of iced Calamansi lime juice to balance the spicy and savory flavors. Add a side of 'Otak-Otak' (grilled fish cake) for a complete Malaysian hawker experience. Include a small dish of light soy sauce with sliced bird's eye chilies for those who want extra heat. Enjoy as a hearty breakfast or a satisfying lunch.