Description
Hakka Style Deep Fried Pork Belly is a dish made with pork flavoured with Chinese spices and preserved tofu coated with a sticky but crunchy tapioca starch.
Ingredients
Scale
Pork
- 500g skinless pork belly, cut into bite sized pieces
- 6 tbsp tapioca flour
- oil, for deep frying
Marinade
- 2 cubes preserved tofu, (nam yu/南乳) mashed
- 1 egg
- 1 tbsp Chinese cooking wine
- 1/2 tbsp oyster sauce
- 1 tsp five spice powder
- 1 tsp sesame oil
- 1/2 tsp ground white pepper
- 4 cloves garlic, finely chopped
Instructions
- 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.