Hakka Style Deep Fried Pork Belly
If you think fried pork is just fried pork? Well think again as there are many ways to fry pork, similar to number of ways to skin a cat. Fried options can be the Japanese Katsu, Filipino Lechon Kawali, American Style Fried Pork Chops, Thai Chiang Rai Fried Pork, Danish Stegt Flæsk and Polish Kotlet Schabowy just to name some.
Hakka Style Deep Fried Pork Belly is one of those many ways, a Chinese-Malaysian dish made with pork flavoured with Chinese spices and preserved tofu coated with a sticky but crunchy tapioca starch. A totally unique taste if you compare it with other fried pork dishes, its aromatic, floral, with hints of sweetness and lot of umami. A great dish to serve with rice and some vegetables on the side, or just with beer. So, if you are tired with your normal fried pork, why not give this a shot, and if you are having hard time looking for the preserved tofu in your nearest Asian grocer then use some red miso as an alternative.
- 500g skinless pork belly, cut into bite sized pieces
- 6 tbsp tapioca flour
- oil, for deep frying
- In a bowl combine all the marinate ingredients. Mix well then set aside.
- Place pork in bowl, mix well using your hands then place it in a zip lock bag and let it marinate overnight in the fridge.
- Place everything from the zip lock back in a bowl then add mix in the tapioca flour to coat.
- Prepare a wok with enough oil for deep frying, heat it to 180C then deep fry until golden brown and cooked. Drain then serve.