Hokkien “Chiu Kang” Mee is an unusual dish, which is very hard to find. In fact, I have not seen it on any menu, even in local Hokkien restaurants.
Personal wish related to cooking: I wish that more people will take up a spatula or a whisk and cook or bake something at home!
Marinate pork for at least 4 hours.
Coat pork with sweet potato flour. The flour will be absorbed in the beginning. Keep adding flour until the pork slices feel dry and have visibly been coated with the flour.
Add the pork slices (in batches) one piece a time into hot oil and deep fry until cooked through. Drain on kitchen towels and set aside.
In a hot wok, saute the shallot and garlic in hot lard or vegetable oil until soft.
Add the cai xin stems and cook for one minute.
Drizzle dark soy sauce and water. Stir to combine.
Add the cai xin leaves and pork to the noodles.
Cover the wok and braise the noodles until the liquid has almost completely evaporated. Remember to stir once in a while.
Add white pepper, chicken powder, give the noodles a final mix.
Sprinkle fried shallots and lard over the noodles. Serve immediately.