Ingredient and Portion
Heavenly Pork Leg Bee Hoon for Chinese New Year
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This is a popular poor man’s food that almost all mothers can cook, at least in Singapore. It’s the most convenient way to have a quick delicious meal during work week. A lot of people also like to cook Pork Leg Bee Hoon during parties. It’s fast, easy & economical especially when you’ve a big group. Best part of all, everybody enjoys.
Chinese New Year is just around the corner. You can see how easy it is to turn a simple can food dish into a classy festive dish that’s fit for the King!
Chinese New Year is just around the corner. You can see how easy it is to turn a simple can food dish into a classy festive dish that’s fit for the King!
(Serves 3)
150g Bee Hoon or 3 pieces
30g Mermaid Fish
1 can Pork Leg
1 can Pork Chop (small)
200g Chye Sim
1 Chilli (shredded)
1 tsp Garlic
½ tsp Oil
150g Bee Hoon or 3 pieces
30g Mermaid Fish
1 can Pork Leg
1 can Pork Chop (small)
200g Chye Sim
1 Chilli (shredded)
1 tsp Garlic
½ tsp Oil
Method
Soak bee hoon till soft. Drain & set aside.
Remove bones from pork & shred pork. Keep sauce, mushroom & chestnuts.
Heat oil & fry garlic till fragrant. Add ½ the sauce, bee hoon, then pork. Cover lid & simmer for 2 mins.
Mix well. Add vegetables & remaining sauce. Simmer for another 2 mins.
Meanwhile, rinse fish lightly. Heat oil & fry fish till crispy. Do not fry on high heat or you’ll burn the fish. Serve the fish at the side of your delicious bee hoon or you can place them on top. Put chilli if you like it a little spicy.
Remove bones from pork & shred pork. Keep sauce, mushroom & chestnuts.
Heat oil & fry garlic till fragrant. Add ½ the sauce, bee hoon, then pork. Cover lid & simmer for 2 mins.
Mix well. Add vegetables & remaining sauce. Simmer for another 2 mins.
Meanwhile, rinse fish lightly. Heat oil & fry fish till crispy. Do not fry on high heat or you’ll burn the fish. Serve the fish at the side of your delicious bee hoon or you can place them on top. Put chilli if you like it a little spicy.
Tips
1) Use your hands when removing the bones, so you can feel the small bones.
2) For an improvised version, I always like to add a crispy touch to the bee hoon. These are called Mermaid Fish & it really perks up the entire dish.
2) For an improvised version, I always like to add a crispy touch to the bee hoon. These are called Mermaid Fish & it really perks up the entire dish.
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