KL Hokkien Mee

Ingredients:
200g pork belly ~ sliced 1cm
Shrimp (abt 3-4 per person)
Fish balls (abt 2-3 per person)
4 cloves garlic ~ chopped
1 small baby Chinese cabbage
250g Hokkien noodles
1 tbsp cornflour (mix with 2 tbsp of cold water)

Marinade:
2 cloves garlic ~ crushed
1/4 tsp white pepper
1 tbsp soy sauce
1/2 tsp oyster sauce
1 tsp sesame oil
1 tsp cornflour

Seasoning:
2 tbsp fat oil
4 tbsp dark soy sauce
2 tbsp light sauce
3/4 cup chicken stock
2 tsp white sugar
1/4 tsp white pepper

Directions:

1. Marinade the pork belly for about 30 mins.
2. Preheat a wok over a high flame & add 2 tbsp of fat oil & heat until smoking.   Add the marinated pork belly & fry briskly (be careful of hot spitting oil).
3. When just browned, add the shrimp, fishballs & garlic & fry for half a min.   Toss in the chinese cabage & fry for a further 30 second or so.
4. Add in the noodles & give it a quick toss.
5. Add the dark & light soy sauce & mix to coat the noodles.   Add more dark soy sauce if the colour isn't dark enough.
6. Add the stock, sugar, white pepper & fry to combine.  Taste the sauce & adjust the saltiness & sweetness to your preference.
7. Add in the cornflour mixture & toss until the sauce has thickened & the noodles are coated in the gravy.
8. Serve the noodles onto plates & spoon over the gravy.