This is a recipe that I got from The Woks of
Life. The current page reflects the version that I cooked on 10 June 2024. I've made a number of changes; see the discussion for the changes.
Make a lengthwise cut to separate the layer of pork fat and skin from the leaner meat in
the belly. Keep them separate, cut both the fat (with the skin) and the meat into 1 cm
pieces.
If the meat is fresh, mix the lean pork with small quantities of water until water is
absorbed into the meat, and there is no visible standing liquid. Set aside.
Melt the lard and fry the skin gently. Cover the pot: it will spit a lot. Heat under
gentle flame until the skin pieces are crisp, about 20 minutes:
Reduce the heat to low, and add the michui, dark soya sauce, sweet bean sauce, ground
bean sauce, water, and the white parts of the spring onions. Mix well, cover and
increase the heat to medium. Simmer for 10 minutes.
The current version dates from 10 June 2024 and is influenced by my KL
Hokkien Mee recipe. The previous (first) version is described on 26 May 2024. The addition of chili is my choice. It's not clear if it's in the
slightest bit authentic.