Pig Trotter Beehoon


Super B Pig Trotter Beehoon Recipe

INGREDIENTS

  • 1 packet bee hoon
  • 2 cans pork leg
  • 300g cabbage
  • ½ carrot (sliced)
  • 4 cloves garlic (chopped)

Sauce:

  • 2 tbsp oyster sauce
  • 2 tbsp dark soya sauce
  • 1 tbsp light soya sauce
  • 200ml water
  • pepper

METHOD

Soak bee hoon in water for about 15 minutes until  softened. Drain and set aside.

Mix all ingredients for sauce. Stir well and set aside.

Heat wok over medium-high fire, add 2 tbsp of oil to heated wok and swirl. Stir fry garlic until fragrant. Add pork leg, cabbage and carrots and fry for a while.

Add sauce mixture, cover wok with lid and braise until cabbage is soft.

Add bee hoon into wok and toss evenly with chopsticks. Allow bee hoon to braise over medium fire for several minutes until most of the gravy has been absorbed.

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NOTE

  • To prevent bee hoon from sticking to wok, reduce to medium fire and ensure there is enough liquid when braising bee hoon.

 


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