100g white cabbage, chopped a few spring onions, sliced, to garnish
sambal belacan (bought, or see recipe, on p119), to serve
For the marinade
1tbsp light soy sauce
2tsp sesame oil
1tsp cornflour
For the sauce
50ml dark cooking caramel or kecap manis
2tbsp oyster sauce
250ml chicken stock or water, plus extra to add if needed
Method
Combine all the marinade
ingredients in a bowl. Add
the pork neck, mix well and
set aside to marinate.
Put the noodles in a large
bowl and pour over boiling
water to cover. Stir to break up
the noodles, rinse under cold
running water, then drain.
Heat a wok over a low heat
and add the cubed pork fat –
lard will start to render from it.
Lower the heat and slowly cook
until the pork fat turns crispy
and golden. Remove the cubes
of fat, but not the lard, from the
wok and set aside on a plate.
Heat the rendered pork lard
over a high heat until it reaches
smoking point, then add the
marinated pork and the garlic
and fry until fragrant. Stir in the
chopped cabbage and cook
until slightly softened. Add the
noodles and stir to combine.
Combine all the ingredients
for the sauce in a jug. Add the
sauce to the noodles, toss to
coat and cook for a further 5 minutes. If it looks too dry,
add a bit more stock or water.
Scatter the crispy pork fat
cubes over the KL hokkien mee
and garnish with the spring
onions. Serve with the sambal
belacan on the side.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE GOLDEN WOK BY DIANA CHAN, PHOTOGRAPHY BY ARMELLE HABIB (QUADRILLE, £26).
