Hokkien Mee is a popular noodle dish throughout Southeast Asia with several variations. This recipe is the Malaysian “KL” (or Kuala Lumpur) version, braised in a sweet dark soy sauce with pork crackling and shrimp.
Cut the pork belly in half lengthwise, dividing the lean part from the fattier part attached to the skin.
Slice the lean (non-skin) part of the pork belly into ⅛-inch (3mm) slices. You should end up with about 6 ounces/170g.
Take the fatty length of the pork belly and trim off the skin, which can turn tough in the cracklings. Slice into ¼-inch (6mm) slices and then in half into small chunks.
To a cast iron pan, add the fatty pork belly chunks, ½ teaspoon salt, and ½ cup of water. Simmer for 10 minutes, until the water evaporates and the pork fat begins to render.
Turn the heat down and simmer on low for 15 minutes, stirring the pork belly occasionally, until the chunks are golden brown and crisp. Set aside on a paper towel, and reserve the pork lard for the rest of the dish and for future uses (you’ll have extra).
Rinse them and pat dry. Optionally, you can also velvet the shrimp using our shrimp velveting technique, but it’s totally optional.
Combine the oyster sauce, sesame oil, white pepper, Thai sweet soy sauce, Thai black soy sauce, Thai thin soy sauce, and low sodium stock (or water). Set aside. (If you want to adjust the sweetness, start with 1 tablespoon of sweet soy. You can always add more later.)
Set a wok over medium-high heat. Add 2 teaspoons of rendered pork lard (or vegetable oil). Sear the pork belly until browned, remove from the wok, and set aside. Next, add another 2 teaspoons of lard/oil, followed by the shrimp. Toss for 30-45 seconds, just until it turns pink. Remove from the wok and set aside.
Add another tablespoon of lard/oil to the wok, followed by the chopped garlic. After 10 seconds, add both kinds of shredded cabbage. Stir fry for about 30-60 seconds. Add the Shaoxing wine.
Next, add the noodles. Give everything a quick toss, and pour in the sauce mixture. Stir-fry to combine, and push everything together to the center of your wok. Let the sauce and noodles come up to a simmer, stirring occasionally as it heats. Continue to cook for another minute or two until the sauce has reduced slightly. Meanwhile, prepare your cornstarch and water mixture.
Add the pork belly and the shrimp back into the wok. Stir until combined.
Stir in half of the cornstarch mixture. If you like your sauce a little thicker, add more cornstarch slurry. If you end up adding too much slurry and the sauce is too thick for your liking, simply add a splash of water, and stir until the sauce has an even consistency.
Transfer to a serving dish, sprinkle the crispy pork cracklings on top, and serve!