Hakka Deep Fried Pork Belly
(No flour version)
500g pork belly, skinless
2 cubes preserved tofu, nam yu (南乳)
1 egg
2 cloves garlic, finely chopped
1 tbsp Shao Xing rice wine
1/2 tbsp oyster sauce
1/2 tsp five spice powder
1/2 tsp ground white pepper
1/2 tsp sesame oil
1 egg
2 cloves garlic, finely chopped
1 tbsp Shao Xing rice wine
1/2 tbsp oyster sauce
1/2 tsp five spice powder
1/2 tsp ground white pepper
1/2 tsp sesame oil
1. In a bowl, add in all the marinate ingredients except pork belly. Mix well and set aside.
2. Wash and pat dry the pork belly. Remove the skin if your pork belly comes with skin.
3. Cut it into pieces about 1/2" thickness each.
4. Marinate the pork belly in a zip lock bag for at least 2 hours or overnight in the fridge.
5. Deep fry.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210194694318397&set=pcb.1825166384410955&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-hakka-deep-fried-pork.html
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