• Dairy free
Serve this dish with a generous helping of pork belly and top it off with a runny egg yolk to add a dash of color!
  • 30 mins

    Cooking Time

  • Medium


  • 15 mins

    Prep Time

  • 4 People


  • Lor Bak / Kong Bak (Braised meat)
  • fresh pork belly joint - 750 g
  • pork skin - 100 g
  • five-spice powder - small pack
  • ground white pepper - small pack
  • deep fried crispy red onions - 65 g
  • sake - 6 tbsp
  • mirin - 2 tbsp
  • rock sugar - 40 g
  • Knorr Chicken Stock Cubes - 1/2
  • Hao chi - 1/2 tbsp
  • water 400 ml
  • premium dark soy sauce - 1.5 tbsp
  • superior light soy sauce - 4 tbsp
  • dry kombu (kelp) - small pack
  • bonito flakes - 4 g
  • Knorr Beef Stock Cubes - 1 kg
  • water - 800 ml
  • Assembling
  • Mountain yam / chinese
  • yam / Nagaimo - 250 g
  • spring onions - 1 bunch (prefer to buy my own)
  • white sesame seeds - small pack
  • 4 fresh egg
  • ice - 1 bag
  • somen - 2 bags
  • 1 tbsp pickled ginger - on the saucer

  1. Prepare the meat by cutting into small pieces - same for the pork skin (blanched it first). In a medium size pot on medium high heat, sauteed the pork for 5-10 minutes till the fats been rendered.

  2. Next add in five spice powder, hao chi & white pepper. Followed by rock sugar & saute for a minute or two. Then add in sake, mirin, soy sauce, & dark soy.

  3. Continue braising on medium high heat for 5 to 10 minutes. Add in crispy shallots, water & stock cube. Half covered with lid, and braise on medium low heat for at least 1 hour. Stirring every now and then to make sure the bottom doesn't burn.

  4. While braising prepare a pot of boiling water on medium heat. Add the dry kombu in and leave to a gentle boil for at least 15 mins, then add in bonito flakes - a quick blanch for the flavor, sieve the dashi & add in the knorr beef cube & continue to cook till stock cube no longer visible. Leave to chill and put into fridge/freezer.

  5. Prepare the other ingredients for assembling. Grate the mountain yam into a bowl & set aside to chill. Chop scallions for garnishing. Cook the somen based on package instruction, after cooking, soak in ice water for a minute or two. Remove from ice water, and use a siever to remove as much moisture on the noodles as possible. Add in 1 tbs of oil from the (surface of the braised meat) to the somen to prevent it from sticking.

  6. To assemble, lay a handful of somen right at the center of the bowl. ladle 1.5 tbs of grated mountain yam on the noodles, followed by 3 tbs of braised meat on the noodles. Add a raw egg yolk right in the center and garnish with scallions & sesame seeds.

  7. To serve, bowl of noodles with chilled beef broth & pickled ginger on the side. There are 2 ways to eat this. Mix the noodles evenly and enjoy the taste of the noodles with mountain yam and the pork. Leave about half a portion left and add in chilled broth to finish up with the noodles.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 2188.23 kcal
Protein (g) 55.85 g
Sugar (g) 32.81 g
Fat (g) 168.36 g
Fibre (g) 13.89 g

Related recipes