My initial plan was to make ngau nam mien (braised beef brisket with egg noodles) but the brisket on offer at the butcher was not the best I have seen, pork ribs were used instead and the end result instantly brought me back to my childhood. There was this wonderful noodle shop in Cameron Highlands that served the best braised pork ribs I ever had, sadly the quality of the food declined after the business was passed down to the children. After years of research and many pots of braised pork ribs later, I can proudly say my version is pretty close to that and the secret is the addition of both cumin and coriander powder. Don't be alarmed - just think five spice powder or *Teochew lor duck! Cook a bigger batch as it will taste even better the next day, just like any other stew! My new blogger friend Mr. Noodles from London should be quiet happy with this I think.
*Teochew lor duck is a braised duck dish using a soy based stock with a selection of spices.
for the braised pork you'll need;
1kg of pork ribs, blanched and drained
4 tbs of rock sugar, bashed or white sugar can be used
2 start anise
2 tbs of cumin powder
2 tbs of coriander powder
a knob of ginger, bashed
3 cloves of garlic
2 spring onions
1/2 cup of soy
1/3 cup of dark soy
3 tbs of caramel sauce
3 cups of water or stock
you'll also need;
1 bunch of choysum, cut and blanched
1.5 fresh egg noddles /person
* cook noodles in batches; first place the loosen noodles into a pot of boiling water and cook for 30 seconds, remove noodles and rinse in a big pot/bowl of cold water (very important stage) then return the noodles to the boiling water again. Cook for a further minute or til al dante, it should have quite a bite to it.
With a little oil fry rock sugar til you get a light caramel sauce then place ginger, garlic, spring onions and star anise together with the stock in a pot, bring it to a boil.
Add blanched pork pieces and seasonings, simmer for 2 hours. Skim impurities from time to time.
After 2 hours the pork pieces will be falling off the bones, check for seasonings and thicken with a little corn flour solution if the sauce is too thin.
Place cooked noodles in a bowl/plate, add some blanched choysum and ladle some pork ribs and sauce over. Have plenty of cut chilies and chili oil on the side of course!
This is the deluxe version I had the next day with some extra wontons :) The only thing missing is some pickled green chilies.