[Video + Recipe] Chef Eric Teo’s Pork Leg Beehoon


There is not many other home cooked Chinese Singaporean dishes as classic as Pork Leg Beehoon. It is an inexpensive, and flavorful dish that may trigger fond childhood memories for many of you. For many Chinese families, it is the definitive taste of home.

But for many of you more health conscious individuals, the slightly more fatty and oily nature of the dish may be enough to deter you from this homely dish. But do not fret, Chef Eric has some slight altercations to this traditional recipe to make it healthier, yet still retaining its familiar taste.

Here’s how you do it!

Pork Leg Beehoon: What you’ll need

Healthy Noodles!

Brown Rice Beehoon (1 bowl)
Cabbage (Half a small head)
1 Carrot
3 Cloves of Garlic
1 Can of Narcissus Pig Trotter with Mushroom
Cooking Oil
1 packet of Chestnuts
Dark Soya Sauce
Sesame Oil
Oyster Sauce
Chinese Cooking Wine (Hua Tiao Wine)
Hot Water

Clay pot
Knife and Chopping Board
Measuring Cup
Wooden Spoon
Metal Soupspoon
Metal Spoon

1. Prepare your Pig Trotter and Bee Hoon

Prepare your Pork Leg!

Put the Pig Trotter into the freezer the day before you cook this dish. When preparing the ingredients take out the now frozen pig trotter can. Use the small spoon to scrap the oil away. Then leave the can in room temperature.

Take the Beehoon out of the packet and place it in a bowl of cold water. This will let the noodles absorb all the flavors when it is boiled later

2. Cut the cabbage

Cut your cabbage!

Using the knife and cutting board, chop large chunks of the cabbage.

3. Cut the Carrot into thin slices

Cut it into thin slices!

First cut the carrot in half vertically. Then using your knuckles as a guide chop the carrot slices

4. Cut the Garlic Slices

Cut garlic into thin slices

Using your knuckles as a guide, cut thin slices of garlic.

5. Cooking the vegetables

Cook your veggies!

Add a tablespoon of cooking oil. Mix the vegetables in the clay pot until fragrant. Use light to medium heat.

6. Add Wine and Water

Pour your wine and water!

Add 4 table spoons of Hua Tiao Wine, and a cup of water. Start boiling with light to medium heat.

7. Add Chestnut

Be generous with your chestnuts!

Add as many chestnuts as you like and let it boil for about 10 mins.

8. Add the Pork Leg

Star of the show!

Now for the star of the show. Add the Pork leg in to the clay pot. Using your chopsticks stir the pork leg with the other ingredients for 5 mins.

9. Add the Brown Rice Beehoon

Add the noodles!

Then you can add the Brown Rice Beehoon and let it boil for 5 mins.

10. Taste and adjust to your preferences


Taste the dish and add either Dark Soya Sauce, Sesame Oil, or Oyster Sauce to your preference. Mix it again for 5 min with light heat.

There you go! You made your very own Pork leg Beehoon! Does it taste like how it used too? Let us know!

Like this recipe? Share it with your friends, or check out more recommendations in our Food category!

Check out Chef’s Diary with Chef Eric Teo on our YouTube channel!
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