Many of us grew up on this fried Bee Hoon (Vermicelli) dish. It is like a “standby “ or “Super Sub” dish since it just needs canned pork leg and dry Bee Hoon which one can keep in the store room at all times. All you need to do is to buy a cabbage and this becomes a one pot dish for the whole family.
This explains why it is an iconic and nostalgic dish for most of us baby boomers.
Did I mention that it’s quite unhealthy cos of all the oil in the can from the pork leg which you would use in its entirety ?
Never discard the oil as it is what gives the dish it’s umami flavour. That’s why we put in a shit load of cabbage. The cabbage makes us feel better that we are feeding greens to our kids and not sending them to an early cardiovascular hell, which, of course, we are.
Well, everything in moderation and also, YOLO lah. Just go to church or do something kind once a week. More if you are making this dish.
Go to your supermarket or friendly neighbourhood provision shop to buy the Narcissus canned pork leg. As far as I know, there is only one brand in the market with their trademark cheerful mustard colour to simulate your clogged arteries.
If you are an imbecile and hate the fatty goodness of pork trotters, you can opt for the Narcissus stewed pork chops. The taste is quite similar but just a shade below the real heart attack port trotters.
Maybe you prefer to use the stewed pork chops for health reasons you say ?
Don’t kid yourself.
The taste in the pork chops are less intense, so I suggest you need 3 cans if you use stewed pork chops instead of 2 for the pork trotters.
See how the universe equalises itself?
Here’s the angina laden recipe (serves 6-8 pax):
- Open up 2 cans of the Narcissus Pork Trotters and pour all the contents into a large bowl. Remove all the bones.
- If you discard the oil or gravy, I will feel compelled to report you to the Grand Elders of the Hokkien Association. They take a dim view of such cowardice.
- Soak half to 2/3 packet of the Bee Hoon in cold water 30 Mins before cooking. Strain well.
4. Cut half to one whole cabbage (depending on how guilty you feel) into the length and size of your middle finger. Only use cabbage – other vegetables just don’t work with this dish
5. In a large Chinese Wok heat up 2-3 tablespoons of vegetable oil.
6. 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.
7. Add the pork and it’s sauces. Fry for another 2 mins over high heat.
8. Add all the cabbage. Toss thoroughly over high heat.
9. Add about 2 spoons of fish sauce, 2 spoons light soya, a generous dash of Chinese rice wine and pepper. Stir through.
10. Add the strained Bee Hoon. Using thongs and spatula, toss the Bee Hoon well. At this stage, add another 2 spoon of each of the ingredients above.
11. Add 3 spoons of dark soy sauce. If the Bee Hoon is not dark, add more dark soy gradually until desired colour is achieved.
12. All this frying is over the highest heat. If the Bee Hoon starts sticking to the pan, add a little water to loosen it ( no more than a quarter cup each time). Do not add too much water.
13. Finally add chopped Chinese parsley and spring onions, stir through and turn off the heat immediately.
Other than the Bee Hoon for lunch, we had Chicken thighs steamed with Chinese Herbs and pork rib and chicken soup.