Braised Pork Trotters Bee Hoon

The other day I was reading about the SK-II Facial Treatment Mask at Shirley's Luxury Haven. Shirley (I assume it is you Shirley, can't be too sure with the mask on) looked so relaxed soaking in the tub with bubbles modestly covering her up to her chin. I can't afford this SK-II stuff, which many women swear by. But I have tried the Cosway face mask courtesy of my mum. I find it very refreshing and cooling and it does leave your skin feeling hydrated and soft.

However, if you are putting on the mask at night, please be careful. Especially if you are short sighted like me. One evening, after taking off my contact lenses, I put on the face mask. It is this wet white thing with holes cut out for eyes, nose and mouth so that you can see, breathe and talk (or eat?).  After putting on the mask, I decided to read and put on my glasses. 

After settling on my bed for 10 minutes, I decided to get up to get something from my dressing table. And I almost fainted. Looking back at me was this white faced woman with messy hair and thick specs. That was me in the mirror and I had forgotten that I had my face mask on. LOL! What a major fright! I did look rather ghastly - white face with cut out eyes, nose and mouth with a shock of messy hair. My specs made it even scarier. And it didn't help that I love watching horror flicks like the Japanese movie, Slit Mouthed Woman. So, please yah? Don't frighten yourself or worse, your husband or your kids :) 

What has all this got to do with today's dish? I read an article here that says pig's trotters are an anti-aging food due to it's collagen content. I don't know how true that is but for those of us who love our trotters, it is cause for celebration. My Mum and I are smiling from ear to ear. If there ever was two of the biggest pig trotter fans, it's us mother and daughter. My mum and I love pork belly too, the fattier the better :)

Anyway, speaking of pork trotters, my auntie once told me that it is nice to fry bee hoon with canned pork leg. I am not too keen on canned food except for baked beans, tuna and the occasional green peas or button mushrooms. I absolutely abhor canned chicken curry, so of course I was skeptical.

Then I saw Annie's Pig Trotters Bee Hoon and shortly after Alvin's Braised Pig Trotters Bee Hoon. Both my friends described this dish as "Heavenly" and one of them (you know who) does all this fine dining dishes like Sous Vide Duck Breast with Balsamic Honey Sauce and if he says canned pork trotters bee hoon is heavenly, then you better pay attention.

I bought two cans of this after tasting the yummy bee hoon.

It so happened that I was at the pork shop with my partner and he picked up a can of Narcissus braised pork belly (they have all sorts even braised pork ribs) and he told me his mum used to fry bee hoon with canned pork and it was delicious. That was the deciding factor for me. The following weekend, I cooked us a big wok of braised pork belly bee hoon, a first for me. It was delicious! And I am now a believer. I have a feeling my mum and my auntie will ask me to cook this bee hoon for them this weekend :) By the way, the pickled green chillies are on standby in the fridge, just in case.

Braised Pork Trotters Bee Hoon
Recipe source : Chef and Sommelier
Serves 4
(My adaptations and notes in red)

Ingredients :
- 1 packet bee hoon (400g)
- 2 cans Narcissus pork leg with mushrooms (I used the canned pork belly because that was what my partner bought)
- 300g chye sim 
- 3 to 4 cloves garlic, minced (I used 6 cloves)
- 1 tablespoon cooking oil (I used more than 1 tablespoon)

Sauce ingredients :
- 1 tablespoon oyster sauce (I used 2 tablespoons light soya sauce because my partner does not like oyster sauce)
- 3 tablespoons dark soya sauce
- 2 tablespoons Chinese cooking wine
- 2 teaspoons fish sauce (I used 2 tablespoons)
- pepper
- 500ml chicken stock or hot water (I just added as much water as needed to braise the bee hoon)

Method :

1. Soak bee hoon in water until softened, about 30 minutes. Drain and set aside.

2. Mix all ingredients for the sauce. Stir well and set aside.

3. Heat up oil in wok and stir fry the garlic until fragrant without browning.

4. Empty the cans of pork trotters into the wok.

5. Keep frying and break up the trotters into bite sizes.

6. Pour in the sauce mixture, turn up heat and bring to a boil.

7. Add the bee hoon and stir well to ensure the noodles are well coated with the braising liquid.

8. Cover the wok with a lid and braise the noodles on high heat for about 10 minutes or until noodles are cooked.

9. In between, give the noodles a slight toss to ensure even braising throughout.

10. Do not allow the gravy to dry up. Add hot water as required.

11. Just before noodles are cooked, add the vegetables and mix well.

12. Continue braising until both noodles and vegetables are cooked.

13. Sprinkle home made crispy fried shallots over the noodles (I was too lazy to fry the shallots but will not miss this step when I cook this again).