Yen Can Cook ~ Hakka Fried Pork Belly

Before you checking out my photos, I must confess that my Hakka Fried Pork Belly was a bit over-fried which rendering the unappetizing dark hue of my dish. T.T

Being a “half” Hakka descent (mom’s side), I have this dish quite often while I was growing up. Mom would prepare two portions of this fried pork belly, one for the kids which loved to munch them on its own and another portion would be transformed into Hakka Braised Pork Belly with Wood Ear Fungus aka Hakka Zhar Yoke 客家炸肉.

Ingredients (Serve: 3-4)

500g pork belly, cut into bite size pieces

2.5 tablespoons cornstarch

Cooking oil for deep frying

Marinade

3pcs red fermented bean curd (Nam Yue 南乳), mashed

1 egg

1 teaspoon five spice powder

3 tablespoons Chinese cooking wine

1 tablespoon sugar

5 shallots, juice extracted

3 gloves garlic, juice extracted

1/2 thumb-sized ginger, juice extracted

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Step 1: Combine and mix well the ingredients of marinade, add in pork belly pieces and make sure they are coated evenly with the mixture. Leave to marinade overnight or at least 3 to 4 hours in the fridge.

Step 2: Let the pork return to room temperature before frying. Coats each piece of pork belly pieces thoroughly with cornstarch, let it rest for 5 minutes.

Step 3: Heat up cooking oil for deep frying in wok or pan. Deep fry the  pork in small batches until it turns lightly golden brown. Remove and set aside.

Step 4: Heat up the oil with high heat again, deep fry the pork (Step 3) for the second round, for another 30 seconds.

Step 5: Remove the pork and drain them on a paper towel or a colander. Serve.

HAPPY COOKING!  #dudukrumah #stayhealthy

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