INGREDIENTS
- 2 cans of canned pork legs (seperate the meat and sauce, remove bones) DO NOT DISCARD THE SAUCE)
- Half or Whole cabbage (depends how much veg you like), sliced
- 1pkt of bee hoon, soak in water till soften
- 4/5 shallots finely chopped
- 3/4 garlic, finely chopped
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 2 /3tbsp chinese wine
- Pepper
- 1 tbsp dark soy sauce, adjust according to how dark you like you bee hoon
DIRECTIONS
- Open up 2 cans of the Narcissus Pork Trotters and pour all the contents into a large bowl. Remove all the bones.
- Soak 1 packet of the Bee Hoon in cold water 20 Mins or till soft before cooking. Strain well.
- Cut half to one whole cabbage (depending how much veg you like) into the length and size of your middle finger.
- In a wok heat up 2-3 tablespoons of vegetable oil.
- When the Wok is almost smoking, throw in 5 shallots finely sliced or minced . Stir fry for 10 seconds then add 3 spoonfuls of minced garlic. Stir through until garlic starts turning brown.
- Add the pork and it’s sauces. Fry for another 2 mins over high heat.
- Add all the cabbage. Mix thoroughly over high heat.
- Add about the fish sauce, light soya, a generous dash of Chinese rice wine and pepper. Stir through.
- Add the strained Bee Hoon. Using thongs and spatula, toss the Bee Hoon well.
- Add 2 spoons of dark soy sauce. If the Bee Hoon is not dark, add more dark soy gradually until desired colour is achieved.
- Frying this over the highest heat. If the Bee Hoon starts sticking to the pan, add a little water to loosen it ( alittle each time). Do not add too much water.
- Finally add chopped Chinese parsley and spring onions, stir through and turn off the heat immediately.
CHAR IN THE KITCHEN 