Singapore-Style Minced Pork Noodles with Sambal and Crispy Lard

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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.

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