Directions

To Make

1. Blanch pork belly to remove any impurities and set aside. Slightly pan fry fish cake.
2. Heat chicken stock in a heavy bottom pot together with ginger, garlic, star anise, cinnamon stick, dark soy sauce, light soy sauce, oyster sauce, salt, sugar and five spice powder.
3. Once it starts to boil, add in blanched pork belly and hard-boiled eggs. Reduce to low heat and simmer with cover on for 1 hour or until pork belly is soft.
4. Remove pork belly and hard boiled eggs and set aside to cool before slicing. Remove all the aromatics.
5. Mix together tapioca flour with water to make slurry.
6. Pour slurry into bubbling stock while stirring continuously. Once it thickens, pour in beaten egg and stir gently to create egg ribbons.
7. Blanch Hokkien noodles and bean sprouts for about 2 mins in boiling water and place into serving bowls.
8. Scoop gravy over noodles, arrange sliced pork belly, sliced fish cakes, egg, spring onions and fried shallots on top.
9. Served with chilli paste, garlic paste and Chinkiang vinegar.