Bak Chor Mee (Minced Pork Noodles)

Method

1. 1

   Render the lard in a dry pan until crisp and golden; drain the cracklings and keep the fat separately.

2. 2

   Fry the garlic in the reserved fat until deep gold and crisp; drain and keep both the crisp garlic and its oil.

3. 3

   Poach the ground pork in gently simmering water until just cooked through, breaking it into small crumbles, about 3 minutes; do the same with the liver a minute more, then the fish cake.

4. 4

   Blanch the noodles in the same pot until just tender, about 2 minutes, then drain well.

5. 5

   Whisk the black vinegar, chili oil, soy sauce, sugar and a spoonful of the garlic oil in each serving bowl; add the hot noodles and toss until glossy and evenly coated.

6. 6

   Top with the pork, liver, fish cake, cracklings and fried garlic, then scatter spring onion and cilantro.

   💡 Bak chor mee is ordered dry or in soup — keep back a ladle of the poaching liquid to serve alongside if you want it wet.