Directions

To Prep

1. Add the minced pork, light soy sauce, white pepper powder, corn flour, and sesame oil in a small bowl and allow to marinate for at least 10 mins in the fridge.

To Cook

1. Bring soup stock to a simmer, and add fish balls and fish dumplings. Cook for a few mins until the fish balls float to the surface. Keep the soup bubbling at a low heat.
2. Add Chinese fish sauce, black vinegar, hot stock, sambal tumis, crispy lard pieces, and lard oil in a serving bowl. Stir and mix it well.
3. Add one ladle of hot stock over the bowl of marinaded pork. Set them aside.
4. Meanwhile, bring another pot of water to boil. Cook Mee Pok for about 30-45 secs until just cooked. Rinse the noodles in tap water for a few secs, drain and add to serving bowl.
5. Blanch fish cake slices and bean sprouts in a slotted ladle for 30 secs. Drain and transfer to serving bowl.
6. Put the bowl of marinated pork in hot stock back to the soup pot. Cook the pork for a few secs and separate the pork to smaller pieces with wooden chopsticks. Drain the pork and top the serving bowl.
7. Garnish with lettuce and spring onions. Ladle a small bowl of soup to go with the Mee Pok. Serve with a sauce of sliced chilli padi in soy sauce.
8. Mix the noodles thoroughly with the sauce before eating.