Three-Layer Pork & Squid Fried Rice Vermicelli
Ingredients:
- 1 packet rice vermicelli
- 1 piece three-layer pork (pork belly)
- 3 squids, sliced into strips
- 1 large bunch of vegetables
- 5 cloves garlic, minced
- Fried shallots, as needed (optional)
Seasonings: - Light soy sauce, to taste
- Salt, to taste
- A little white pepper
- A little fish sauce
- Water, as needed
- Cooking oil, as needed
Adjust the seasonings according to your preferred level of saltiness.
Method:
- Fry the rice vermicelli
Heat a little oil in a wok. Add the rice vermicelli and stir-fry slowly until fragrant. Remove and set aside. - Fry the pork and garlic
Add the pork belly and minced garlic to the wok.
Stir-fry until the pork releases its oil and the garlic becomes fragrant. - Add the squid and vegetable stems
Add the sliced squid and vegetable stems. Stir-fry
well. - Add water and seasonings
Add some water, followed by light soy sauce, salt, white pepper and a little fish sauce. Cover and simmer briefly to allow the ingredients to absorb the flavours. - Add the vegetable leaves
Add the vegetable leaves and stir-fry quickly until
cooked. - Add the rice vermicelli back in
Return the fried rice vermicelli to the wok. Mix everything well and let the vermicelli absorb the flavourful sauce. - Cook until the sauce dries up
Continue stir-frying until the sauce has been absorbed and the vermicelli is well seasoned.
Transfer to a serving plate and sprinkle with fried shallots….
Tip:
Frying the rice vermicelli first before adding it back to the wok gives it a more fragrant, wok-fried flavour.
Once it absorbs the sauce, every strand becomes deliciously flavourful!
