🎥 How to make Mee Kola | HD

Directions 📝

The Night Before the Class

1. Preheat the oven to 425F.

2. Finely mince the clove of garlic and mix with the pork belly rub.
3. Rub the pork belly down with the pork belly rub.
4. Place the pork belly onto a sheet tray lined with aluminum foil and bake in the oven for 30 minutes
5. Remove the pork belly from the oven, wrap with aluminum foil (be careful because it’s hot!!) and turn the oven down to 325F.
6. Continue baking the pork belly for an additional 2 hours.
7. Remove the pork belly from the oven and allow it to cool to room temperature.
8. Place the pork belly in the refrigerator and allow it to chill overnight.

Prep 🔪

1. Fill the large pot and medium pot up with water and place on the stove on high heat; bring to a boil.

2. Place the shrimp in a bowl and cover with warm water.  Allow to soak for 15 minutes.
3. Slice the cucumber and place into the pickling liquid to brine.
4. Portion the pork belly.
5. Finely slice the scallion.
6. Pick the cilantro.
7. Mortar and pestle the shrimp until very small and flossy.

How to Cook 🍳

1. Heat up a large saute pan over medium high heat.  Add a few tablespoons of oil to the pan and heat the oil until shimmering.

2. Place the slices of pork belly into the oil and shallow fry until golden brown and delicious.  Remove the pork belly from the pan and onto a plate lined with paper towels.
3. Bring the medium pot of water to a boil.  Add the eggs and cook for 7 minutes.
4. Transfer the eggs to an ice bath and peel the eggs.
5. Heat the large pot of water up to boiling, place the rice noodles into the pot and cook, stirring, for about 1 minute or until soft.
6. Drain the noodles and transfer to an ice bath.
7. Plate up that beautiful Mee Kola by dressing the noodles with some of the Maggi, fish sauce dressing, fried garlic, peanuts, dried shrimp, scallions, and cilantro.  Top with that soft boiled egg and the slices of pork belly.  Mix together and enjoy!!