Hakka Fried Pork Belly
Hakka Fried Pork Belly

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, hakka fried pork belly. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hakka Fried Pork Belly is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Hakka Fried Pork Belly is something that I’ve loved my whole life.

Being a Hakka descent, I have this dish quite often while I was growing up. However, my family's eating habit changed over the years. We try to have more vegetables and less meat.

To get started with this recipe, we have to first prepare a few ingredients. You can have hakka fried pork belly using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Hakka Fried Pork Belly:
  1. Take 6 slice Pork belly
  2. Prepare 1 1/2 Cube- Red bean curd
  3. Get 1/2 tpbs sugar
  4. Get 1 cube - soya bean curd with chilli & seasme oli
  5. Make ready 1 tpbs Hao Tiao Chiew
  6. Take 1/2 teaspoons White pepper
  7. Take 1/2 teaspoon spice powder
  8. Make ready Corn flour
  9. Prepare Oli for frying

Remove the pork belly and dust with flour. Hakka Style Deep Fried Pork Belly is one of those many ways, a Chinese-Malaysian dish made with pork flavoured with Chinese spices and preserved tofu coated with a sticky but crunchy tapioca starch. A totally unique taste if you compare it with other fried pork dishes, its aromatic, floral, with hints of sweetness and lot of umami. Hakka Crispy Pork is tender belly pork, marinaded in a mixture of red fermented chilli bean curd and other seasoning, and deep fried to attain a super crispy exterior.

Steps to make Hakka Fried Pork Belly:
  1. Wash the pork belly with salt and rise it off (put a side)
  2. Marination- put red beancurd, sugar, soya beancurd, Hao Tiao Chiew, white pepper spice powder in bowl and mix well
  3. Add the pork belly in to the bowl for Marination, keep in the refrigerator for 2hr or overnight before frying.
  4. Before frying- plate the corn flours on the plate, mix well the marinated pork belly with corn flours.(put a side)
  5. Heat oil in pan, deep fried the pork belly (5-8min each side) until it turn brown. Take it out and put aside.
  6. Ready to served- chop the pork belly into pieces.

The key seasoning ingredient is red fermented chilli bean curd (nam yue). Remove the skin on the pork. Stir the sugar in the oil with a wooden spoon until the sugar begins to brown. Season with marinade (A) for at least several hours before use. Coat marinated pork in tapioca flour then deep-fry in hot oil until golden brown.

So that’s going to wrap this up for this special food hakka fried pork belly recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!