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.
•Increase temperature of oil and return the meat to oil for second round of frying, this step is to make the meat crispier.
•Let the fried meat cool down before slicing.
 
 
Enjoy!! :)

Recipe reference & modified from Sally @ Kitchen Corner.

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