Malaysian Food Blog, Travel, Diving & More

One of the many wonderful dishes that mom makes when we were a kid involves fatty pork and meehun, and whenever she cooked them, we would finish it in record time. The succulent and overly savory pork with those soft vermicelli never disappoint, and I’m glad to say that I finally manage to do it at our own kitchen.

I present to you – fried meehun with canned stew pork, the sin food.

ingredients - meehun, vege, garlic, canned pork, chili padi
ingredients – meehun, vege, garlic, canned pork, chili padi

The ingredients are plenty simple and should be available from just about anywhere in the world with an Asian/Chinese grocery store.


  • canned stew pork
  • choi sam (or any leafy vegetable)
  • half a clove of garlic
  • chili padi if you like it spicy
  • mushroom (optional)
  • 2 tablespoon cooking oil
  • soya sauce to taste
  • dark soya sauce (1 teaspoon)

fry the greens first
fry the greens first, then the pork

Cooking Instructions:

  • soak meehun in water for 30 minutes (or until soft)
  • heat up the cooking oil and fry garlic until fragrant
  • add vegetables (always add the stems first as they take longer to cook) and cook for a couple minutes
  • add canned pork and stir for a minute
  • add meehun, chili padi, soya sauce, and dark soya sauce
  • stir, and close the lid of frying pan for a minute to steam and avoid losing too much moisture
  • serve while hot!

add some soya sauce & dark soya sauce, then steam it a bit
add some soya sauce & dark soya sauce, then steam it a bit

The recipe is fairly simple and you really can’t go wrong. A big can of stew pork is probably good enough for four portions of meehun, do use appropriately sized frying pan for this job. We cooked for only 2 of us so the amount of pork we ended up consuming was a bit too insane.

fried mihun with canned stew pork, mom's recipe
fried mihun with canned stew pork, mom’s recipe

Happy cooking, and feel free to check out other recipes on this space too.

Discuss : KY cooks – Fried Meehun with Canned Stew Pork

  1. this looks great – i would gladly gobble it all up fast too. and the best thing is, now you can mewarisi (mewariskan?) this recipe to your future son/daughter too 😀

  2. There’s no such thing as too much pork! Just curious, did you pour in all that juice and oil into the pan too?

  3. Love it!!! I cook bibun with it too…though not exactly that same way.
    But these days, I use Narcissus stewed pork chops – not so fat and oily, just remove the bones and the little bit of fat and shred the meat for the pulled pork to cook the bihun.

  4. 1) cut a whole cameron yuen siu pak/cabbage into large chunks
    2) put the whole thing into a rice cooker
    3) pour the soup of canned stew pork into the rice cooker, leave the meat on top of the vege
    4) let it cook until the vege turns soft
    5) add in 1 or 2 packets of enoki mushroom
    6) cook till the mushroom is soft and DONE!

    try it! 😀

    • Jasmine: that sounds like a super simple recipe, will try that one of these days, thanks!

  5. I’ve never thought of putting stewed pork in a fried meehoon dish (technically it’s not fried, it’s more like braised….kekeke!) 😀 I’ve only seen it added to mui choy kau yoke for more taste! 😉 I think I’d prefer the stewed pork chops…less fatty!

  6. KY, never knew of this canned meat product and would have my cousin in Singapore if he could find it and sent me some. I heard of package valcun seal food out ther in Asia. Chicken mostly that quick to use for fast meal. Would try that too.

    • Vickie: I think these canned pork is pretty popular and you may be able to find it in Asian grocery stores too.

  7. CL (RealGunners)

    Insane? I could wallop the whole can of pork by myself. Oops..

  8. immature 2.0

    oink oink oink

  9. Yeah, love this! Maybe I should post a recipe on this too, hehe 🙂

Reply to CL (RealGunners)

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