|So good, I got this photo hung up in my kitchen!|
I exercised certain degree of flexibility for this street food recipe since I have not seen roast pork in the Taiwanese version of oyster mee sua. The lard and bits of ingredients make this one of the ultimate comfort food on a rainy cold night.
Don’t know about you but I love it with a bowl of acar or pickles.
1 cup of pork belly, cut to thin strips
4 mushrooms, julienned and squeezed dry of water
2 Tbsp of chopped garlic
2 Tbsp of fried shallots
1 litre water
250 g noodles or vermicelli
2 big bowls oyster tossed in sweet potato flour
Parsley to garnish
2 Tbsp potato starch dissolved in ½ cup of water ( optional )
1. In a pot, fry pork belly and garlic over medium heat until the garlic is browned together with the mushrooms.
2. Add shallots. Fry until fragrant.
3. Add water. Bring to a boil. Cook vermicelli in the broth, timing according to instructions or until desired texture.
4. Thicken with 2 Tbsp of potato starch dissolved in ½ cup of water if needed.
5. Dish out the vermicelli to the bowls.
6. Scald the oysters in the boiling stock for 30 sec.
7. Ladle over the noodles. Garnish.
8. Eat warm.