Name: Sabah-Style Sang Nyuk Mian
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 400 g Pork Loin (very thinly sliced); 100 g Pork Liver (thinly sliced); 1 tbsp Cornstarch; 500 g Pork Bones (for broth); 2 liters Water; 100 g Pork Back Fat (cubed); 600 g Yellow Noodles or Mee Hoon; 3 tbsp Dark Soy Sauce; 2 tbsp Light Soy Sauce; 4 cloves Minced Garlic; 1 tsp White Pepper; 1 head Lettuce Leaves

"Experience the iconic street food of Kota Kinabalu with this soul-warming Sang Nyuk Mian. This dish features velvety, melt-in-your-mouth pork slices served over bouncy noodles tossed in aromatic lard and dark soy sauce."

1 Ingredients

Qty	Item
400 g 400 g	Pork Loin (very thinly sliced)
100 g 100 g	Pork Liver (thinly sliced)
1 tbsp 15 g	Cornstarch
500 g 500 g	Pork Bones (for broth)
2 liters 2000 ml	Water
100 g 100 g	Pork Back Fat (cubed)
600 g 600 g	Yellow Noodles or Mee Hoon
3 tbsp 45 ml	Dark Soy Sauce
2 tbsp 30 ml	Light Soy Sauce
4 cloves 4 cloves	Minced Garlic
1 tsp 5 g	White Pepper
1 head 1 head	Lettuce Leaves

2 Instructions

Prepare the broth by boiling pork bones in 2 liters of water. Simmer for at least 45 minutes, skimming off any scum. Season with light soy sauce and white pepper.

Marinate the thinly sliced pork loin and liver with cornstarch and a teaspoon of oil. This creates the signature 'Sang Nyuk' velvety texture.

In a small pan, fry the pork back fat over low heat until the fat is rendered and the bits are crispy and golden. Remove the lardons and keep the lard oil.

In a large mixing bowl, combine 2 tablespoons of lard oil, minced garlic, dark soy sauce, and a splash of light soy sauce to create the noodle seasoning.

Blanch the noodles and lettuce in boiling water until cooked. Drain and toss immediately into the bowl with the seasoning until evenly coated.

Bring the pork broth to a rolling boil. Dip the marinated pork slices and liver into the boiling soup for about 30-45 seconds until just cooked through. Do not overcook.

Serve the dark noodles in a bowl topped with crispy lardons, and serve the hot soup with the pork slices in a separate bowl on the side.

·
Slice the pork against the grain as thinly as possible; partially freezing the meat first makes this easier.
·
The cornstarch coating is crucial for the 'silky' texture that defines Sang Nyuk Mian.
·
Always serve the soup and noodles separately to prevent the noodles from becoming soggy.
·
Using fresh lard oil instead of vegetable oil provides the authentic Sabahan flavor profile.

? Frequently Asked Questions

What does 'Sang Nyuk Mian' mean?

It translates to 'Raw Pork Noodles,' referring to the technique of poaching fresh, raw pork slices in hot broth just before serving.

Can I use chicken instead of pork?

While you can, the dish specifically relies on pork fat and bones for its distinct savory depth, so the flavor profile will significantly change.

What kind of noodles are best?

Yellow oil noodles (Mee) or thin rice vermicelli (Mee Hoon) are the traditional choices for this dish.

Is the liver mandatory?

No, if you dislike offal, you can omit the liver and simply use more pork loin or pork paste/balls.

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