📝 About This Recipe
A beloved staple of Malaysian and Singaporean street food culture, Lor Mee is a soul-warming dish defined by its thick, glossy, and deeply savory dark gravy. This Hokkien-style noodle dish balances the earthiness of five-spice powder with the sweetness of braised pork and the punchy acidity of black vinegar. Every spoonful offers a complex interplay of textures, from the chewy yellow noodles to the crunchy fried garnishes, making it a true comfort food masterpiece.
🥗 Ingredients
The Braising Base
- 300 grams Pork Belly (cut into thick slices)
- 4 pieces Hard-boiled Eggs (peeled)
- 1 teaspoon Five-Spice Powder
- 2 tablespoons Light Soy Sauce
- 3 tablespoons Dark Soy Sauce (for a deep mahogany color)
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
The Gravy (Lor)
- 1.5 liters Chicken or Pork Stock (unsalted or low-sodium)
- 5-6 tablespoons Cornstarch or Tapioca Starch (mixed with 4 tbsp water to form a slurry)
- 1 large Egg (beaten, for the egg ribbons)
- 1 small lump Rock Sugar (about the size of a marble)
Noodles and Toppings
- 600 grams Yellow Flat Noodles (Mee Pok) or Thick Yellow Noodles (blanched)
- 100 grams Bean Sprouts (tails removed)
- 2 pieces Fish Cakes (sliced and fried)
- 2 tablespoons Fried Shallots (for garnish)
The Essential Aromatics
- 2 tablespoons Minced Garlic (raw or lightly fried)
- 4 tablespoons Chinese Black Vinegar (adjust to taste)
- 2 tablespoons Red Chili Paste or Sambal
- 1 handful Cilantro/Coriander Leaves (chopped)
👨🍳 Instructions
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1
In a medium pot, combine the pork belly, hard-boiled eggs, star anise, cinnamon stick, five-spice powder, light soy sauce, and dark soy sauce with 500ml of water.
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2
Bring to a boil, then reduce heat to low and simmer for 30-40 minutes until the pork is tender and the eggs have absorbed the dark color. Remove the pork and eggs, set aside, and strain the braising liquid.
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3
In a large soup pot, bring the 1.5 liters of stock to a gentle boil. Stir in the strained braising liquid and the rock sugar.
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4
Taste the broth; it should be savory with a hint of spice. Adjust seasoning with a pinch of salt if necessary.
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5
While the broth simmers, prepare the starch slurry. Slowly pour the slurry into the boiling broth while whisking constantly to prevent lumps. The gravy should become thick enough to coat a spoon heavily.
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6
Turn off the heat or lower it significantly. Slowly drizzle the beaten egg into the gravy in a thin stream, letting it sit for 10 seconds before stirring gently to create beautiful silken ribbons.
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7
Bring a separate pot of water to a boil. Blanch the yellow noodles and bean sprouts for 1-2 minutes until the noodles are cooked but still springy (al dente).
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8
Drain the noodles and sprouts thoroughly and divide them into four deep serving bowls.
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9
Slice the braised pork belly and the braised eggs into halves or quarters.
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10
Generously ladle the thick, hot gravy over the noodles until they are completely submerged.
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11
Top each bowl with slices of braised pork, half an egg, fried fish cake slices, and a sprinkle of fried shallots.
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12
The final, crucial step: add a dollop of minced garlic, a spoonful of sambal, and a generous splash of black vinegar to each bowl. Garnish with fresh cilantro and serve immediately.
💡 Chef's Tips
For the most authentic flavor, use 'Chinkiang' black vinegar; its complex acidity is what defines the dish. If the gravy thins out after adding the noodles, it’s usually because the noodles weren't drained well—ensure they are bone-dry before plating. Don't skip the raw minced garlic; it provides a sharp contrast to the rich, starchy gravy. You can add 'Ngoh Hiang' (fried meat rolls) as an extra topping for a premium hawker experience. To get a clearer gravy, ensure you whisk the starch slurry thoroughly before adding it, as starch settles at the bottom.
🍽️ Serving Suggestions
Serve with a side of crispy fried wontons or prawn crackers for added crunch. A glass of iced Barley water or Calamansi juice helps cut through the richness of the gravy. For a seafood twist, add blanched prawns or squid rings along with the pork. Always serve with extra black vinegar on the table so guests can adjust the tanginess to their liking. Pair with a side of stir-fried leafy greens like Choy Sum to balance the meal.