Singapore Lor Mee / Hokkien Lor Mee

Learn how to make one of Singapore’s iconic hawker foods, lor mee, at home. Noodles are smothered in a savory, and tangy thick dark gravy accompanied by slices of pork belly and other toppings. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/lor-mee.html INGREDIENTS 500 gr Hokkien noodles 250 gr rice noodles 2 cups beansprouts 5 dried shiitake mushrooms Gravy: 8 cups water 800 gr pork belly (or mix of pork belly and pork shoulder. you can use chicken for halal version) 2 slices 1/4-inch thick and about 3-inch long peeled ginger 1 tsp five-spice powder 2 cinnamon sticks 2 star anises 6 Hard-boiled eggs Seasonings: 3 Tbsp dark soy sauce more if you want the gravy to be darker 3 Tbsp oyster sauce 3 Tbsp soy sauce or more to taste 1 ½ tbsp sugar or more to taste ½ tsp ground white pepper Salt to taste To thicken gravy: 80 gr tapioca starch mix with 100 ml of water you can add more if you want the gravy to be thicker Serve with: Fried fish cake slices Fried wontons Ngo hiang Chinese ChinKiang Black Vinegar Garlic paste (use food processor or garlic press for best result) Fresh red chilis finely chopped Fresh cilantro leaves finely chopped