Friday, June 14, 2013

Foodie Fridays - Hakka Style Crispy Pork Belly

I'm sharing with you another Hakka dish today. I decided to make this dish at the last minute and is pleased with the dish.  We thought the pork belly will be very tough and chewy because it was being deep fried twice but surprisingly it was not.  Instead it was juice and soft.  This is a must try dish for pork belly lovers!

Hakka Style Crispy Pork Belly

by Jennifer Lim
Prep Time: 1 hour
Cook Time: 30mins
Keywords: fry Pork Chinese

    * 500g pork belly

    * 2 pieces preserved red beancurd
    * 1 teaspoon chopped garlic
    * 1 teaspoon five spice powder
    * 1 teaspoon sesame oil
    * 1 teaspoon pepper
    * 1 tablespoon Chinese rice wine
    * 1 egg
    * 3 tablespoon tapioca flour
      1. Cut and discard the skin of the pork belly, cut it into slices.
      2. Season and mix with the marinate for an hour.
      3. Deep-fry the marinated pork belly slices in the hot oil over high heat until slightly golden in color, dish out.
      4. Reheat the oil, deep-fry pork belly slices again until cooked and crispy.
      5. Drain well and serve hot.

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      1. Before knowing this is our favourite, my mum used to use this to stew with black fungus. Which is another famous Hakka dish:).

      2. These look sinfully amazing! Will link up soon!

      3. My brother used to cook fried chicken coated with flour and five spice and it taste so good. For sure this one would taste great, too.

        1. Try this dish and you will see the difference.

      4. this is such a sinfully yummy food. best finger food too!