Step 1

Soak shiitake mushrooms until soft and then cut into slices

Step 2

Blanch the beansprouts in boiling water for 1 minute and then refresh in cold water and set aside. Cook the rice noodles according to instructions on package. If you get fresh/refrigerated Hokkien noodles, they usually only need to be blanched in water for a minute or two. For dried version, cook according to the instruction on the package. Portion them into an individual serving bowl

Step 3

Bring a large pot of water to a boil and then add the ginger, cinnamon sticks, star anise, and seasonings. Give it a stir and then add the pork belly pieces and the mushrooms. Bring it to a boil and then lower the heat to let it simmer and cover with a lid. Be careful to make sure it's simmering so it won't boil over. Let it simmer for 30 minutes or until the pork is tender

Step 4

Have a taste and adjust the taste by adding more soy sauce or sugar to your taste. It should be savory and slightly sweet. Remove the pork belly, hard-boiled eggs and mushrooms from the pot. Take out all the spices too. Let the pork rest before slicing

Step 5

Combine tapioca starch with water. Bring the gravy back to a simmer. While one hand is stirring the gravy, slowly pour in the tapioca starch to thicken the gravy

Step 6

Then gradually add the beaten egg as you stir the gravy, just like making an egg drop soup. The gravy will be smooth and shiny

Step 7

Portion the noodles, bean sprouts, and pork belly slices and other topping you want to go with the lor mee into an individual serving bowl

Step 8

Laddle the gravy generously over the noodle. Garnish with freshly chopped cilantro leaves. Serve with black vinegar, garlic paste, and red chilis on the side. Serve the noodles immediately