Sek Pau Mei

The misadventures of the heart and sometimes, the stomach.

Recipe: Stewed Pork Mihun

Cooking for yourself is rewarding. 

But nothing beats cooking for someone else. There is something about seeing the way their face lit up when you put their favorite dish before them. And the joy it gives when they are tucking in with gusto, in complete disregard of socially acceptable manners. 

When we were younger, my brother and I used to have two, three helpings of whatever my Grandmother put before us.

It was our way of saying thank you – of appreciating the fact that she spent hours slaving at the stove.

Even until today, I’d much rather cook for others than for myself.

If there is a dish that someone particularly likes, I would try to get it right, to get it perfect before serving it to them. 

I am a perfectionist after all. 

This stewed pork vermicelli or mee hoon or bihun is a favorite of someone who is very very dear to me. 

It requires three common ingredients and no special skills whatsoever. 

However, in order to get the perfect taste and texture of the final product, trial and error is needed.

The key to making a very good plate of this is the noodles itself. It needs to be thicker to withstand the braising process without losing its bite. 

This dish is rich, flavored by the liquid in which the stewed pork sits in. Without this tell-tale flavor, it wouldn’t be quite the same. 

I like to think that after numerous attempts, I’ve finally gotten it right. 

I haven’t had the chance to cook for the said person yet though. 

Here’s to one day being able to make it for you, boo :)

I hope that you will make this for someone you love too. Merry Christmas!

For two servings
1 can Gulong brand stewed pork slices
Vermicelli, soaked, drained (Its best to err on the side of less)
Choy sum or Cabbage
1/2 cup of chicken stock
Dark soy (optional)
Garlic and Shallots

1. In a wok, fry garlic and shallot until fragrant. Add in the liquid from the stewed pork and the chicken stock. Bring to a simmer. 
2. Add in your soaked noodles and pork slices. Braise awhile until meat is heated through and noodle is cooked, yet not soggy.
3. Add in dark soy if you like your noodles dark in color. 
4. Serve with blanched vegetables or omelette slices. 
5. Eat it together with your boo.


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