Directions

To Make

1. Marinate pork slices with light soy sauce and a dash of white pepper.
2. To render pork lard, dice up 150g pork fat and heat up in a small saucepan under low heat. Reserve pork lard crisps for topping.
3. Heat up wok with pork lard and sauté minced garlic for 30 secs.
4. Add in marinated sliced pork and cook until it turns opaque.
5. Toss in prawns, squid and cabbage, cook for 1 min.
6. Add in carrot and noodles. Pour in the sauce mix and continue to fry until well coated.
7. Add in choy sum and give it a stir before adding in chicken stock, stir and cover. Simmer for 3-5 mins. Garnish with crispy pork lard and serve.