Pork Hock Mee Hoon Kueh Soup (Mee Hoon Kway Soup Recipe)

This is one of the soups I grew up eating. Now my mum teaches me while my daughter stamps the mee hoon kueh beside us. Three generations in one kitchen 🥹 and somehow dinner just tastes so much better tonight.

We use pork hocks because they contain plenty of connective tissue, which breaks down into gelatin as the soup cooks. This gives the broth a rich, silky texture while the meat becomes tender enough to pull apart. Feel free to substitute with pork bones or chicken bones if you prefer, just note the broth will be a little lighter.

Ingredients:

For the Soup

• 2 pork hocks, or pork/chicken bones blanched
• 1 handful dried anchovies (ikan bilis), rinsed and drained
• 4 pieces dried sole fish
• 6 garlic cloves, smashed
• 3 slices ginger
• 2.2 litres water
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chicken powder or Weipa

For the Pork Meatballs

• 500g minced pork
• 50g blended fresh chicken liver (optional, for an extra nutrient boost)
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp cornflour
• ½ tsp sugar
• White pepper

Mix well until slightly sticky.

Braised Mushrooms

• Fresh shiitake mushrooms, sliced (or rehydrated dried shiitake for a more traditional flavour)
• 1 tbsp pork lard + oil
• 2 garlic cloves, smashed
• 80ml water
• 1 tbsp dark soy sauce
• 1 tsp sugar

To Serve

• Mee hoon kueh / noodles of your choice
• Fresh lettuce
• Blanched greens
• Spring onions, sliced
• Pork lard
• Fried ikan bilis
• White pepper
• Shallot oil

Instructions :

1. Build the broth
- Add oil, stir fry ikan bilis, dried sole fish, garlic and ginger till fragrant. Add blanched pork hocks and water.
- Pressure cook for 30 minutes, then allow a natural pressure release.
- Remove the pork hocks, (optional) serve with soy sauce + sesame oil
- Sieve out all ingredeints from pot - discard.
- Skim off oil from the top of the soup - there will be a lot
- Taste and season the broth with soy sauce, fish sauce, sugar and chicken powder (or Weipa).

2. Prepare the mushrooms
- Heat the pork lard and oil in a pan.
- Add the garlic and cook until fragrant.
- Add the mushrooms and sauté for 2–3 minutes.
- Pour in the water, dark soy sauce and sugar.
- Cook until the mushrooms are tender and glossy.

3. Make the meatballs
- Combine all the meatball ingredients until well mixed.
- Use a spoon to casually shape into small meatballs
- Bring the broth back to a gentle simmer and cook the meatballs until they float and are cooked through.

4. Assemble
- Cook the mee hoon kueh.
- Divide between bowls.
- Top with soup, lettuce, pork meatballs and braised mushrooms.
- Finish with spring onions, fried ikan bilis, white pepper and a drizzle of shallot oil.

Dear Mama Notes 🤍

• Why pork hocks? They contain plenty of connective tissue, which breaks down into gelatin as the soup cooks. This gives the broth a rich, silky texture while the meat becomes tender enough to pull apart. Feel free to substitute with pork bones or chicken bones if you prefer, although the broth will be a little lighter.
• Fresh shiitake mushrooms work beautifully, but rehydrated dried shiitake will give the broth a deeper, more traditional flavour.
  
• My mum's favourite tip: "A little lard makes mushrooms so much more fragrant." It's a tiny step that makes a big difference.
  
• I blended 50g of fresh chicken liver into the minced pork for an extra nutrient boost. The flavour disappears completely once cooked, but you can leave it out if you prefer.