Sourdough 'Mee Pok' Noodles with Bak Chor Mee Soup Broth

**Sourdough Bread Preparation:** In a large bowl, combine all-purpose flour, bread flour, water, sourdough starter, and salt. Mix until a shaggy dough forms. Let it rest (autolyse) for 30 minutes.

After resting, knead the dough for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it bulk ferment for 4-6 hours, folding it every hour for the first 3 hours. Look for a doubling in size and lots of air bubbles.

Shape the dough into a round or oblong loaf. Place it in a well-floured banneton basket or a bowl lined with a floured cloth. Cover and refrigerate overnight (8-12 hours) for cold proofing. The longer it proofs, the tangier it becomes. The fragrance will be subtly sour when it's ready.

Preheat your oven to 250°C (482°F) with a Dutch oven inside for at least 30 minutes. Gently remove the loaf from the basket and score the top with a sharp knife or lame. Carefully place the dough into the preheated Dutch oven.

Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 93°C (200°F). Let the loaf cool completely on a wire rack before slicing. The crust should be beautifully crisp and shatter when cut into.

**Bak Chor Mee Broth Preparation:** Rinse the pork bones thoroughly. In a large pot, add the pork bones, dried shiitake mushrooms (and their soaking liquid, strained to remove any grit), and enough water to cover. Bring to a boil, then reduce heat and simmer for at least 2 hours, skimming off any scum that rises to the surface.

In a small pot, briefly fry the dried anchovies until fragrant and slightly browned. This will enhance the umami of the broth. Add the fried anchovies into the large pot and continue to simmer for another hour. The colour will deepen to a rich amber colour.

Strain the broth through a fine-mesh sieve to remove the bones and mushrooms. Return the broth to the pot. Season with yellow rock sugar, light soy sauce, dark soy sauce, and white pepper. Adjust seasoning to taste.

**Minced Pork Preparation:** In a separate pan, cook the minced pork until browned and cooked through. Drain any excess fat.

**Garlic Oil Preparation:** Heat the lard (or vegetable oil) in a small pan over medium heat. Add the minced garlic and cook until golden brown and fragrant. Be careful not to burn the garlic. Immediately remove from heat and set aside. The pungent aroma will fill your kitchen.

**Assembly:** Slice the sourdough bread into thick slices. Ladle the hot Bak Chor Mee broth into bowls. Top with the cooked minced pork, sliced shiitake mushrooms (from the broth), crispy fried shallots, chopped spring onions, and a dollop of chilli paste. Drizzle generously with the garlic oil. Serve immediately with slices of sourdough for dipping.