pork noodle soup 猪肉粉

This is a tasty and easy cook noodle which is my husband favorites! Most of the Malaysian Chinese like to have it for their breakfast or lunch.



Ingredients: (serve 2 pax)

1 medium Yam bean or Sengkuang or Jícama (peeled and cut into cubes)
700g Pork bones 猪尾骨
Raw pork fat
1 tsp Light soy sauce
1 tsp cornflour
Pork minced
Pork meat (sliced)
Pork kidney (sliced)
Pork liver (sliced)
Pork intestine
Some Mee or yellow noodles
Some Meehoon or rice vermicelli (soak in water about 15 minutes)
Choy Sum
Salt and rock sugar to taste
a pinch of white pepper
1 tbsp Fish sauce

1. Use a big deep bowl to boil pork bones and yam bean. Keep boiling for 1 hour or more. (Balance of stock can store in container and freeze up to 1 month.)
2. Add salt, rock sugar, fish sauce and white pepper to taste.
3. Fry raw pork fat in a pan until crispy and golden brown. Drain and set aside.
4. Add some light soy sauce and cornflour into pork minced and pork meat. Combine well and set aside.
5. Add stock into a sauce pan, add in minced pork, pork meat and intestine. Bring to boil.
6. Add your amount of noodles and choy sum.
7. Lastly add pork liver and kidney.
8. Add some fried crispy pork fat on top of your noodles and serve hot!