Directions

• Remove and discard the skin from the pork belly. Separate the pork fat from the meat, then dice the pork fat into small cubes or lardons. Slice the meat into thin pieces and set both aside.
• If you are using fresh, thick Hokkien noodles, cook them in boiling water until al dente. If you are using udon, cook the noodles according to the package instructions. Drain and set aside.
• Making Pork Lard and Pork Oil
• Heat a wok or skillet over medium to high heat. Add the diced pork fat and cook until it becomes crispy and golden, rendering the fat into pork lard. Remove the crispy pork lard (chu yau cha) from the oil and drain it on paper towels. Set aside. Keep the pork oil in the wok or skillet.
• Making KL Hokkien Mee
• Add the pork pieces into the wok or skillet. Once the pork is just browned, add the garlic and shrimp, then stir-fry for about 30 seconds. Toss in the Napa cabbage and cook for another 10 seconds. Finally, add the noodles and give everything a quick toss.
• Add the dark soy sauce and soy sauce, stir and mix well to coat the noodles. Pour in the pork stock or chicken broth, sugar, white pepper, and half of the pork lard. Stir continuously to combine everything together. Taste the sauce and add more soy sauce and sugar to your preference. Add the cornstarch slurry to thicken the sauce so every strand of the noodles is coated in the dark sauce.
• Dish out the noodles and top with the remaining pork lard. Serve the KL Hokkien Noodles with sambal on the side.