Bak Chor Mee

• Marinate the sliced pork and minced pork with the marinate seasoning. Set in the fridge for 30 mins.
• In a saucepan, add water, oyster sauce, light and dark soy sauce, fish sauce, rock sugar and mushrooms to simmer for 20 minutes or till sauce thickens.
• Add the sesame oil and black vinegar to the braised mushrooms after you turn off the heat. Set aside for use.
• In a pot, bring the pork broth to boil and add the sliced ginger and Tianjin preserved vegetables to boil. Add in the pork balls.
• Place a colander on top of the pot and blanch the marinated pork till it is fully cooked.
• Remove from the broth and place them in a bowl and use later.

Noodles

• In a large pot, bring water to boil and add the mee pok in. (Make sure you loosen the noodle before throwing it in to avoid noodles sticking together.)
• Blanch in hot boiling water for 2 mins, remove and blanch in ice water.
• Return the noodles to the boiling water and blanch for 30s and remove.
• In a bowl, add the black vinegar, braised mushroom sauce, samba chili and pork lard in.
• Toss the noodles with the vinegar seasoning mix.
• Transfer the noodles to the serving plate.
• Add the pork, pork balls, braised mushrooms and pork lards over the noodles and garnish with spring onions and ramen egg.
• Serve with a bowl of soup at the side.