Canned Stewed Pork Bee Hoon (Rice Vermicelli)

I must say.. this has to be my favourite bee hoon (rice vermicelli) anytime ! I used to cook it with canned pork leg, but having realize that one tin yields very little meat, instead what’s in place are lots of bones instead. Since then, I decided to replace it with the canned stewed pork instead. Although the stewed meat have more fats, but I will usually remove them and only use the leaner meat as much as possible. It’s a sinful dish I must admit, therefore I would often try to balance it up with some greens, and in this case I had the cabbage and carrots instead.

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And I realized I often misjudged the quantity needed for rice vermicelli. It’s like the original amount and what you garnered after soaking them is so much different ! Hahaha.. Maybe I am always too generous with my handfuls of servings and I am simply too lazy to weigh them. But I don’t really mind to have bee hoon for the next meal as well if there are too much surplus though, since they are not as starchy and filling as rice.

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I really ponder whether I should post the recipe for this, since it’s essentially quite a no-brainer cooking and would be rather embarrassed to post it…. And I guess anyone would be able to master this dish well… Just to the extend of what goes into the dish that pleases you more…. Ermmm perhaps just a short and sweet one for your info then ! :) 

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Canned Stewed Pork Been Hoon (Rice Vermicelli)
Serves 2
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 2 portions of rice vermicelli
  2. 1 can of stewed pork (Narcisuss brand preferred)
  3. 1/2 tsp pepper
  4. 2 tsp dark soy sauce
  5. 1 cup of water
  6. some cabbage / any kinds of greens
  7. carrots, julienned
  8. fried shallots (for garnishing)
  9. chili padis (for garnishing)
Instructions
  1. Soak the rice vermicelli in a pot of water until soft.
  2. Remove the fats (optional) from the can of stewed pork and place the remaining in a deep wok.
  3. Heat up the wok with the stewed pork until the the gravy starts to boil.
  4. Add in the vermicelli and carrots. and ensure the gravy covers the vermicelli.
  5. Add the dark soy sauce and pepper and stir fried slightly to ensure the dark soy sauce is evenly distributed to the vermicelli.
  6. Add in the water slowly and cover the wok with a lid.
  7. Allow the vermicelli to continue cooking on low fire until almost all the water has dried up.
  8. Dish and serve with fried shallots and chili padis.
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