---
title: Bak Chor Mee (Minced Pork Noodles)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/bak-chor-mee
---

Gather @egg noodle{350%g}, @pork liver{100%g} and @fresh cilantro{0.5%bunch}.

Render the @lard{2%tbsp} in a dry pan until crisp and golden; drain the cracklings and keep the fat separately.

Fry the @garlic{4%clove} in the reserved fat until deep gold and crisp; drain and keep both the crisp garlic and its oil.

Poach the @ground pork{250%g} 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{100%g}. ~{3%minutes}

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

Whisk the @black vinegar{2%tbsp}, @chili oil{2%tbsp}, @soy sauce{2%tbsp}, @sugar{1%tsp} and a spoonful of the garlic oil in each serving bowl; add the hot noodles and toss until glossy and evenly coated.

Top with the pork, liver, fish cake, cracklings and fried garlic, then scatter @spring onion{2} and cilantro.