Braised Pork Knuckles Rice Vermicelli (罐头蹄膀炒米粉）

INTRODUCTION

When I was young, canned meat was for those less well to do and can’t afford to eat fresh meat as it was relatively cheaper. In addition, canned food was important during the war period. It is food reserved for period of emergency declared by the government.

However, in recent years, due to the improved of People’s Republic of China’s economy and the strengthening of RMB against USD, the price of canned meat imported canned meat had increased tremendously. It is definitely no more a cheap dish as compared to fresh meat.

This is a household noodle dish that brings fond memories. While most households are able to stew their pork knuckles, however, it is difficult to replicate the taste or flavour of the canned pork knuckle or stewed pork. I seldom cooked this dish as it is a rather sinful indulgence.

Since I have not had it for many years, I have tried to replicate what my late mom had served us many years ago. In fact, in Singapore, I am aware that there are a few hawker stores that sell this type of fried rice vermicelli. One of them is in Maxwell market.

In this illustration, I have used canned pork knuckles imported from China and you can also use canned stewed pork and it is equally delicious. Another thing to highlight is traditionally, the dish is cooked with shredded cabbage. However, since I did not have cabbage with me and I have lots of bean sprouts, I have substituted the cabbage with bean sprouts.

WHAT IS REQUIRED

Servings: 4-5 adult servings

250 grams of rice vermicelli, soaked in cold water
100 grams of bean sprouts or shredded cabbage
1-2 canned of pork knuckles or stewed pork
2 big onions cut into big slices
Some shimeji mushrooms (optional)
Some spring onion cut into big pieces

STEPS OF PREPARATION

In a big frying pan, add 2 tablespoons of cooking oil and sauté the onion until fragrant. Add in the pork knuckles, Shimeji mushrooms, one can of water (use the pork knuckles can). Bring to boil under high heat.

When boiled, add in additional seasonings if desired (suggested: white pepper powder, salt, light soya sauce and some dark soya sauce). – Add in rice vermicelli, let it simmer for 2-3 minutes. Add in bean sprouts and spring onions, let it simmer for another 2 minutes. Off the heat and let it rest in the frying pan for about 5 minutes before serving.

Note:

For this dish, if you want it to be flavourful, you have to be generous with your canned trotters. 100 grams of bee hoon to 1 canned trotters or stewed pork should be enough. As too much canned trotters may not be good, to make it flavourful, you have to add water and some seasoning to your taste. Dark soya sauce is for colour and I personally like to add a teaspoon of black vinegar to enhance the taste. White pepper can also be added but all these are optional as the dish are supposed to be flavoured by the tasty canned gravy,

CONCLUSION

This noodle dish recipe was shared about 1.5 years ago in my Facebook page. The recipe was formally migrated to the blog. It will be subsequently compiled into one pot noodle dishes E-book due to be released soon.

Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.