Pork Leg Bee Hoon with Cabbage


  • 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


  1. Open up 2 cans of the Narcissus Pork Trotters and pour all the contents into a large bowl.  Remove all the bones.
  2. Soak 1 packet of the Bee Hoon in cold water 20 Mins or till soft before cooking. Strain well.
  3. Cut half to one whole cabbage (depending how much veg you like) into the length and size of your middle finger. 
  4. In a wok heat up 2-3 tablespoons of vegetable oil.
  5. 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.
  6. Add the pork and it’s sauces.  Fry for another 2 mins over high heat.
  7. Add all the cabbage.  Mix thoroughly over high heat.
  8. Add about the fish sauce, light soya,  a generous dash of Chinese rice wine and pepper.  Stir through.
  9. Add the strained Bee Hoon.  Using thongs and spatula, toss the Bee Hoon well.
  10. Add 2 spoons of dark soy sauce.  If the Bee Hoon is not dark, add more dark soy gradually until desired colour is achieved.
  11. 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.
  12. Finally add chopped Chinese parsley and spring onions, stir through and turn off the heat immediately.

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