Prawn-based hokkien mee may be a common thing in Malaysia, but one stall in Kedah is standing out for its salty pork finish. It starts typically at Ah Du Hokkien Mee, with hot bowls brewed with prawn shells, and topped with rice noodles and beansprouts. Then, they are swirled in with something unusual - crunchy small cubes of salted pork – which tastes a bit like fried lard. And there’s quite a process to it. But it’s not all salty too, there’s sweetness from the vegetables, and bounce from strips of pig intestines (which are optional). The whole thing is then cooked over charcoal fire, adding another complex whiff of smokiness to the bowl.