lor Mee

Ingredients 500 gr Hokkien noodles 250 gr rice noodles 2 cups beansprouts 5 dried shiitake mushrooms Gravy: 8 cups water 800 gr pork belly see notes 1 2 slices 1/4-inch thick and about 3-inch long peeled ginger 1 tsp five-spice powder 2 cinnamon sticks 2 star anises 6 Hard-boiled eggs Seasonings: 3 Tbsp dark soy sauce more if you want the gravy to be darker 3 Tbsp oyster sauce 3 Tbsp soy sauce or more to taste 1 ½ tbsp sugar or more to taste ½ tsp ground white pepper Salt to taste To thicken gravy 80 gr tapioca starch mix with 100 ml of water you can add more if you want the gravy to be thicker Serve with: Fried fish cake slices Fried wontons Ngo hiang Chinese ChinKiang Black Vinegar Garlic paste use food processor or garlic press for best result Fresh red chilis finely chopped Fresh cilantro leaves finely chopped Instructions Soak shiitake mushrooms until soft and then cut into slices Blanch the beansprouts in boiling water for 1 minute and then refresh in cold water and set aside. Cook the rice noodles according to instructions on package. If you get fresh/refrigerated Hokkien noodles, they usually only need to be blanched in water for a minute or two. For dried version, cook according to the instruction on the package. Portion them into an individual serving bowl Prepare the gravy: 1. Bring a large pot of water to a boil and then add the ginger, cinnamon sticks, star anise, and seasonings. Give it a stir and then add the pork belly pieces and the mushrooms. Bring it to a boil and then lower the heat to let it simmer and cover with a lid. Be careful to make sure it's simmering so it won't boil over. Let it simmer for 30 minutes or until the pork is tender 2. Have a taste and adjust the taste by adding more soy sauce or sugar to your taste. It should be savory and slightly sweet. Remove the pork belly, hard-boiled eggs and mushrooms from the pot. Take out all the spices too. Let the pork rest before slicing Thicken the gravy: 1. Combine tapioca starch with water. Bring the gravy back to a simmer. While one hand is stirring the gravy, slowly pour in the tapioca starch to thicken the gravy 2. Then gradually add the beaten egg as you stir the gravy, just like making an egg drop soup. The gravy will be smooth and shiny When ready to serve: 1. Portion the noodles, bean sprouts, and pork belly slices and other topping you want to go with the lor mee into an individual serving bowl 2. Laddle the gravy generously over the noodle. Garnish with freshly chopped cilantro leaves. Serve with black vinegar, garlic paste, and red chilis on the side. Serve the noodles immediately