Pork Maki Mee

Pork

300 g lean porkthinly sliced

1 ½ tbsp shao xing wine

2 tbsp light soy sauce

5 garlic clovesminced

1 eggbeaten

1 tbsp sesame oil

2 tbsp cornstarchdivided

1 tbsp tapioca starch

Soy Broth

5 cups water

2 pork broth cubes

1 small white onion

3 star anise

1 ½ cups dark soy sauce

salt and ground black pepperto season

3 tbsp conrstarchdiluted in 1/2 cup water

2 eggs

Assembly

1 pack egg or wheat noodlesboiled according to packaging

3 tbsp chopped spring onion

Slice the pork against the grain in thin slices. If the pork slices are a bit thick you can pound them up to also help tenderize the meat. Pat them dry with paper towels to remove any excess moisture.

Transfer the pork slices into a bowl and sprinkle in the shao xing wine, light soy sauce, minced garlic, a beaten egg, and sesame oil. Mix them all together so that the flavors meld into the meat.

Sprinkle the cornstarch onto the meat and mix well. Let it sit for 30 minutes.

Meanwhile, boil the water, pork broth cube, onion, and star anise in a stock pot over high heat. Pour in dark soy sauce. Let it simmer for ten minutes.

When the soup has come to a rapid boil coat the pork slices with another coating of tapioca starch.

Carefully drop the floured pork slices one by one and cook for three minutes. The pork slices should come out bouncy in texture.

Season the soup with ground black pepper and salt, if needed. Mix the cornstarch and water then pour over the soup to thicken. Beat the eggs and carefully drizzle over the soup.

When done serve the maki mi over a bowl of noodles and garnish with spring onions. Serve hot.

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