Tuesday, June 21, 2011

Crispy pork with Red Fermented Beancurd-炸南乳三层肉

This is one of the popular dishes in restaurants. Many families like this dish to go along with rice, porridge and beer. The versatile red fermented beancurd (南乳) can be used for vegetables, chicken, pork knuckles, and many others. It has a unique taste and smell. If you are not used to the taste, I think you need sometime to acquire a liking to it.

For the above dish, I prefer 30% fat-70% lean belly meat. This is because the natural lard, when fried, delivers its own unique porky flavour. The juicy lard ensures that the lean meat does not feel too dry or tough.

You had better cook more rice tonight.


400 g pork belly

2 pieces ( cubes) red fermented beancurd (南乳)
1 teaspoon sugar
1 teaspoon light soy sauce
1 small egg, beaten
1 teaspoon sesame oil
1 tablespoon Chinese rose wine (玫瑰露)
1 teaspoon pepper
3-4 tablespoon tapioca flour

~1) Cut pork belly into stripes (or cut into pieces), season with the marinade, mix well. Leave aside for 1 hour or in the fridge for over night.

~2) Heat up oil in the wok. Deep-fry over medium-high heat until cooked. Dish out. Turn to high heat, deep-fry again the pork belly until golden brown and crispy. Cut and serve.

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