Noodle Dishes
Traditional Singaporean Lor Mee Recipe
Experience the comfort of a hawker staple in your own kitchen with this rich and savory Lor Mee. This recipe features thick yellow noodles drenched in a glossy, five-spice infused gravy, topped with tender braised pork, hard-boiled eggs, and the essential punch of black vinegar and minced garlic.
- Prep
- 20 min
- Cook
- 60 min
- Serves
- 4
- Level
- Medium
- Per serving
- 620 kcal
Method
Prepare the braising liquid by combining chicken stock, dark soy sauce, five-spice powder, cinnamon, and star anise in a large pot. Bring to a boil.
Add the whole block of pork belly into the pot. Reduce heat and simmer for 45-50 minutes until the pork is fork-tender. Add the hard-boiled eggs during the last 15 minutes to let them soak up the color and flavor.
Once cooked, remove the pork belly and eggs. Slice the pork into thin pieces and halve the eggs. Set aside.
Strain the braising liquid to remove the whole spices. Return the liquid to the pot and bring to a gentle simmer.
Slowly pour in the starch slurry while stirring constantly until the gravy reaches a thick, glossy consistency that coats the back of a spoon.
Gradually drizzle the beaten egg into the thickened gravy while stirring slowly to create thin egg ribbons.
In a separate pot of boiling water, blanch the yellow noodles (and bean sprouts if using) for 1-2 minutes. Drain well.
Divide noodles into bowls. Ladle a generous amount of the thick gravy over the noodles.
Top each bowl with sliced pork and half an egg. Serve immediately with a side of black vinegar, minced garlic, and a dollop of sambal belacan for diners to mix in.
Notes
For a truly authentic 'Lor', use tapioca starch instead of cornstarch; it gives the gravy a stretchier, more translucent finish.
The black vinegar is non-negotiable. It cuts through the heavy starch and fat of the pork belly.
If you can find 'Ngoh Hiang' (five-spice meat rolls) at your local market, slice and fry them as an extra crispy topping.
Let the minced garlic sit in a little water or oil for 10 minutes before serving to mellow its harsh bite while keeping its aroma.
