Do give this homestyle Nam Yu Crispy Pork 南乳炸肉 a try! :)
350gm Pork Belly, remove skin
2 cubes of Fermented Red Beancurd + 1tsp of sauce
1tsp minced Garlic
1/2tsp Five Spices Powder
2tsp Sesame Oil
2tsp Light Soy Sauce
3/4TBS Oyster Sauce
2TBS Hua Diao Wine
Dashes of White Pepper
4TBS (heap) Cornflour
•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.
•Increase temperature of oil and …