Singapore-Style Minced Pork Noodles with Sambal and Crispy Lard

A beloved hawker classic from Singapore, Bak Chor Mee tosses springy egg noodles with a punchy soy-vinegar sauce, savory minced pork, and crisp pork lard, then crowns each bowl with a jammy soft-boiled egg and a spoonful of fiery sambal.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 6 gSugar
• 36 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 9 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the noodles and pork

• 500 g fresh mee pok or thin egg noodles
• 300 g minced pork
• 150 g pork loin, thinly sliced
• 120 g fresh shiitake mushrooms, sliced
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp ground white pepper
• 1 tbsp Shaoxing wine

For the sauce (tossed per bowl)

• 4 tbsp light soy sauce
• 3 tbsp dark soy sauce
• 3 tbsp black vinegar (Chinkiang or Changi brand)
• 2 tbsp fish sauce
• 3 tbsp sambal chili (adjust to taste)
• 2 tbsp melted pork lard
• 1 tsp sugar
• 2 tbsp hot noodle water

For toppings and garnish

• 4 soft-boiled eggs (6 minutes)
• 1/2 cup crispy fried ikan bilis (dried anchovies)
• 4 tbsp crispy pork lard bits (cracklings)
• 3 tbsp fried shallots
• 2 scallions, thinly sliced
• extra sambal chili, to serve

Directions

1. Bring a large pot of water to a rolling boil. Lower eggs in gently and cook 6 minutes for jammy yolks, then transfer to an ice bath. Peel and set aside.
2. In a bowl, mix minced pork with cornstarch, sesame oil, Shaoxing wine, and white pepper. Marinate 10 minutes. Heat a wok over high heat, sear minced pork until just cooked and slightly caramelized, then remove. Sear the sliced pork loin 30 seconds per side and remove. Sauté mushrooms 2 minutes until tender and set aside.
3. Render 100 g of pork fat over medium heat until the cracklings are golden and crisp; strain and reserve both the liquid lard and the cracklings separately.
4. In the same boiling water, blanch noodles 45-60 seconds until just tender but still springy. Reserve 1/2 cup cooking water, then drain and rinse briefly under cold water to stop cooking. Divide hot noodles among four bowls.
5. In a small bowl, whisk together light soy, dark soy, black vinegar, fish sauce, sambal, sugar, melted lard, and 2 tbsp hot noodle water until the sugar dissolves. Pour evenly over each bowl of noodles.
6. Top each bowl with seared minced pork, sliced pork loin, and mushrooms. Add a soft-boiled egg cut in half, then shower with crispy ikan bilis, pork cracklings, fried shallots, and sliced scallions.
7. Serve immediately with extra sambal on the side and a small dish of the remaining sauce for dipping. Toss thoroughly just before eating to coat every strand.

Cook’s Notes

• Mee kia (thin round noodles) or mee pok (flat ribbons) are most authentic; substitute with any fresh thin egg noodle in a pinch.
• For deeply flavored cracklings, render pork fat slowly over medium-low heat until the bits are bronze and crunchy, not just golden.
• Adjust the sambal amount gradually; Singaporean heat levels vary, and the chili amplifies as it sits.
• Time the eggs carefully at exactly 6 minutes for that signature custardy yolk that mixes into the sauce when cut.
• A small splash of the noodle cooking water helps the soy sauce cling evenly to every strand instead of pooling at the bottom.

More Singapore Recipes You’ll Love

Craving more flavors from Singapore? Try these traditional recipes:

• Singapore-Style Hainanese Chicken Rice
• Singapore Coconut Curry Laksa
• Singapore-Style Chili Crab

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