Fujian Braised Vermicelli (Hokkien Meehoon)

Place the rice vermicelli in a container and cover with clear water. Soak for 10 minutes until softened. Drain and set aside.

Devein the shrimp, keeping the tails on. Slice the pork into thin pieces. Mince the garlic. Dice the fish cake into small cubes. Tear the cabbage into bite-sized pieces and wash thoroughly.

Heat a wok until hot. Add 1 tablespoon of pork lard and melt it. Add the soaked and drained rice vermicelli to the wok and pan-fry until fragrant, tossing to separate the strands. Remove the vermicelli and set it aside.

Add the remaining 1 tablespoon of pork lard to the same wok. Fry until the lard bits are crispy and golden brown. Remove the crispy lard bits and set aside for garnish.

Add the sliced pork to the remaining lard oil in the wok and stir-fry until cooked through. Add the minced garlic and stir-fry until fragrant.

Add the torn cabbage and diced fish cake to the wok and stir-fry on high heat until fragrant. Add the oyster sauce and 1 tablespoon of dark soy sauce. Continue to stir-fry until the sauce is fragrant.

Add the water or pork broth, salt, sugar, and light soy sauce. Stir well to combine. Add the white pepper. Bring the sauce to a boil.

Add the pan-fried rice vermicelli and shrimp to the wok. Reduce the heat to medium-low. Stir gently to coat the vermicelli with the sauce. Simmer until the sauce is mostly absorbed and the shrimp are cooked through.

If a darker color is desired, add an additional 1 tablespoon of dark soy sauce. Add most of the crispy pork lard bits, reserving some for garnish. Stir well until the color is even.

Transfer the Fujian Braised Vermicelli to a serving plate. Garnish with the remaining crispy pork lard bits and serve immediately.