Yen Can Cook ~ Fried Meehoon with Canned Stewed Pork (Kou Rou Meehoon)

Were you one of the folks who went into panic buying during the MCO/CMCO period, and you’ve probably found yourself with a stockpile of pantry staples, like dried and canned goods, and a freezer full of frozen foods?

We must admit that canned food is a lifesaver, whether you’re trying to save time or making yet another meal from the stuff you stocked your pantry with while waiting out a pandemic. In order to minimize trips to the grocery store or if you’re trying to order online, you’ll find delivery slots are hard to come by, shelf-stable foods like canned goods are becoming an increasingly central component of our diets. But that doesn’t mean you’re eating out of cans for every meal as there are plenty of yummy hacks for zhuzhing up your canned food which can be found online. 

Today’s recipe calls for canned stewed pork (Hong Shao Kou Rou) which is savoury, utterly soft tender (almost melt-in-your-mouth) stewed pork belly with skin on. It always depends on your luck whether you can get a decent canned of stewed pork with good portion of fat and lean meat layers. Unfortunately, the one I got this time was rather fat. ●︿● 

Ingredients (Serve: 3-4)

1 canned stewed pork

200g meehoon

Choy Sum or any kinds of greens, cut lengthwise

1/2 carrot, julienned

3 cloves garlic, minced

2 shallots, minced

2 teaspoons dark soy sauce, adjustable according to own preference 

1 cup of water

Salt & pepper to taste

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Step 1: Soak meehoon in water until softened. Drain well and set aside.

Step 2: Open the can of stewed pork, remove the meat from the can.  Reserve 3 tablespoons of oil and all gravy in the can and discard the excess oil (optional, if you don’t mind your meehoon to be too greasy)

Step 3: Heat the wok and add in the reserved oil (Step 2), saute minced garlic and shallots till fragrant. Add in julienned carrot, stir fry till slightly soften.

Step 4: Add in soaked meehoon (Step 1), Choy Sum, the reserved gravy (Step 2), dark soy sauce and water. Toss well to distribute the sauce evenly. Add in the stew pork and let it simmer on low heat until the meehoon is softened/have soaked up all the sauce. Don’t over-stir the meehoon as this may break the stewed pork in small pieces.

Step 5: Season with salt and pepper as per desired. Serve.

Fried Meehoon Recipe –> HERE

If you have any recipes on transforming the canned food into gourmet dishes, please share with me!

HAPPY COOKING!   

#dudukrumah #stayathomeagain #stayhealthy

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