How is the savoury pork broth for the hor fun prepared?

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The Savoury Pork Broth for Teochew Steamed Hor Fun is Prepared Through Slow Boiling and a Secret Sauce

The foundation of the Teochew steamed hor fun at this Pudu eatery is a meticulously prepared pork broth. This base is created by slowly boiling large pork bones for at least four hours, a process designed to extract maximum flavour and achieve a clear, sweet stock. This rich broth is then combined with a proprietary sauce, which is key to imparting the dish's signature sour and spicy notes.
Slow Boiling of Pork Bones

To achieve the desired depth of flavour, the preparation begins with large pork bones. These bones are subjected to a slow boiling process that lasts for a minimum of four hours. This extended cooking time is crucial for coaxing out the inherent sweetness and creating a clear, flavourful broth that forms the essence of the dish.
Integration of a Secret Sauce

Following the extraction of flavour from the pork bones, the resulting broth is blended with a special sauce. This secret concoction is what provides the hor fun with its distinctive taste profile, specifically contributing the elements of sourness and spiciness that define the Teochew culinary style. The precise ingredients of this sauce are not disclosed, adding to the dish's unique appeal.
Steaming of Components Together

Once the broth and secret sauce are combined, they are steamed together with the rice noodles and chosen toppings. This steaming method ensures that all the flavours meld together harmoniously, creating an appetising and cohesive dish. Additional elements like lemon slices and cili padi are provided on the side, allowing diners to further customise the sourness and spiciness to their individual preferences.

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How is the savoury pork broth for the hor fun prepared?

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