The dark cooking caramel creates a thick, dark sauce that's the perfect marinade for the pork and prawns.

Serves
2-4

Preparation

10min

Cooking

10min

Skill level

Easy
By
Average: 4.5 (12 votes)
Yum

Ingredients

  • 250 g pork fatback, cut into 1-cm cubes
  • 100 g pork belly, finely sliced
  • 3 garlic cloves, finely minced
  • 100 g peeled raw prawns, intestinal tract removed
  • 3 leaves wombok, cut into 5-cm pieces
  • 250 ml (1 cup) chicken stock, bonito stock or anchovy stock
  • 60 ml (¼ cup) Cheong Chan caramel sauce
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • salt and white pepper, to season
  • 500 g thick yellow Hokkien noodles
  • sambal belacan, to serve (optional)
  • lime wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Place the pork fatback into a small saucepan with 125 ml (½ cup) water and simmer over medium heat for about 30 minutes or until the water is evaporated, the oil has rendered and the pieces of pork fat are crispy. Separate the crispy pork fat from the liquid lard.
  2. Heat a wok over high heat and add about 4 tbsp of the pork lard. Fry the pork belly until browned, then add the garlic, prawns and cabbage and toss until the garlic is fragrant. Add the stock, caramel sauce, soy sauce and sugar and bring to a simmer. Taste and adjust the seasoning, it should be very salty.
  3. Add the Hokkien noodles and braise in the thick sauce for about 3-4 minutes or until the noodles are cooked. Transfer to a serving plate and serve with sambal belacan and a wedge of lime.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.