👨‍🍳 作り方

1. 1

   Rinse dried shiitake mushrooms and soak in 500ml hot water for 30 minutes. Reserve the soaking liquid.

   ⏱️ 30 minutes
2. 2

   Remove mushrooms from water, slice them. In a pot, combine mushroom slices with 500ml of reserved soaking liquid (top up with water if needed), 1 tbsp soy sauce, 2 tbsp dark soy sauce, and 1 tsp sugar. Bring to a boil, then simmer covered for 1 hour until tender.

   ⏱️ 1 hour
3. 3

   While mushrooms are braising, marinate minced pork, sliced pork, and pork liver (if using) with 1 tbsp fish sauce, 1 tsp cornstarch, and 1 tsp white pepper. Let it marinate for at least 30 minutes.

4. 4

   Prepare the seasoning sauce by mixing 1 tsp melted lard (or oil), 1 tsp soy sauce, 1 tsp fish sauce, 1 tsp black vinegar, 1 tsp chili paste, 2 tbsp mushroom braising liquid, and 2 tbsp pork broth in each serving bowl.

5. 5

   Bring a pot of pork broth to a rolling boil. Add the marinated pork and pork liver, cooking until just cooked through (about 1-2 minutes).

6. 6

   Cook mee pok noodles in boiling water until al dente. Drain well.

7. 7

   Add the drained noodles to the seasoning sauce bowls. Toss well to coat. Top with the cooked pork, pork liver, and braised mushrooms. Garnish with fried shallots and chopped spring onions.