Sunday, 17 August 2014

Hakka Fried Pork Belly with Fermented Red Beancurd by Kathleen

Recipe adapted from Feast of the World (

500g pork belly (I chose leaner cut)
2 small cube of fermented red beancurd
1/2 tsp light soy sauce
2 tsp yellow glutinous wine or hua tiao wine or shaoxing wine
1 tsp sugar
1/2 tsp five spice powder (i omitted this as i  don't like the taste of this spice)
dash of pepper
1 tsp sesame oil

1 egg beaten
3 tbsp plain flour
1 tbsp corn flour

1. Marinade pork belly with all the ingredients above for at least 4 hrs or overnight.
2. Heat oil in the wok.
3. Add pork belly  into beaten eggs then place onto flour.
4. Dust off excess flour before frying.
5. Fry until golden brown or meat is cooked.
6. Dish & drain on oil absorbent paper.

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