Recipe • Nam Yu Crispy Pork 南乳炸肉
This recipe which I'm sharing is an easy & flavorful meat dish. Nam Yu is also known as fermented red beancurd, often eaten as a side condiment with Teochew porridge or used as a marinate for meat. Do give this homestyle Nam Yu Crispy Pork 南乳炸肉 a try! :) Ingredients: 350gm Pork Belly, remove skin 2 cubes of Fermented Red Beancurd + 1tsp of sauce 1 Egg 1tsp minced Garlic 1/2tsp Five Spices Powder 1/2tsp Sugar 2tsp Sesame Oil 2tsp Light Soy Sauce 3/4TBS Oyster Sauce 2TBS Hua Diao Wine Dashes of White Pepper 4TBS (heap) Cornflour Method: •Remove pork belly skin. Cut into 3-4 pieces of 15cm length, 3cm thickness. •Wash and pat dry. •Marinate pork belly with the above ingredients, except cornflour. •Mix in cornflour last, after pork belly is well-mixed with marinate. •Leave in the fridge (Mine was 6hrs, overnight is ok too) •Remove from fridge about 1hr before frying, mix pork belly with marinate again. •Heat oil, deep fry the meat till golden brown. ...