Lor Mee Soup

Ingredients for 4 servings:

• 1 kg pork belly
• 250 g Chinese egg noodles (e.g. Mie noodles)
• 4 carrots, finely chopped
• 1 stalk(s) leek, cut into fine rings
• 1 vegetable onion(s), cut into fine strips
• 2 garlic cloves (to taste), finely chopped
• 1 ½ liters vegetable broth
• 4 tsp ginger, finely chopped
• 2 eggs
• 1 star anise
• 1 pinch(s) five-spice powder
• salt and pepper
• oil
• some cornstarch
• Rice vinegar to taste
• Soy sauce to taste
• Fish sauce to taste
• 2 tbsp ginger, finely chopped
• 3 garlic cloves, finely chopped
• 2 tsp five-spice powder
• 6 tbsp soy sauce
• 6 tbsp soy sauce, dark, sweet
• 1 tsp fish sauce
• Chili powder to taste
• Hard-boiled egg(s), halved
• Bamboo strips
• Spring onion(s), cut into fine rings
• Red chili pepper(s), cut into fine rings
• fried onions
• Fish balls from the Asian market, alternatively surimi
• Pork belly from the soup, cut into thin slices

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 2 hours 15 minutes

a delicious and filling soup that can be found on every street corner in Malaysia (street food)

Marinate the pork belly. Mix all the marinade ingredients together, cut the pork belly into suitable pieces, and marinate in the refrigerator for about 48 hours. Vacuum-seal the pork belly in a suitable bag. After 48 hours, remove the pork belly from the marinade and pat dry with kitchen paper. Set aside the marinade. Brown the meat in a little oil and remove from the pan. Brown the leek, garlic, ginger, sweet onion, and carrots, then return the meat to the vegetables. Pour in the broth and add the marinade, five-spice powder, and star anise. Simmer the soup until the meat is cooked. This takes about 1 hour. Thicken the Lor Mee soup with cornstarch dissolved in a little cold liquid and bring back to a boil. Then whisk the two eggs and stir them into the gently simmering soup. Season the soup with pepper, salt, and rice vinegar, and perhaps soy sauce and fish sauce. Finally, add the fish balls or some surimi. To serve the Lor Mee soup, ladle the precooked noodles into bowls or soup plates. Top with a generous portion of the soup and the toppings listed above. Traditionally, the dish is eaten with chopsticks and a spoon to scoop up any remaining liquid. I got this recipe from Frank Schnell of “schnellmalgekocht.de” and wanted to share it with you.