Pairs well with Pork Belly with Fermented Red Bean Curd (Hakka Style)
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Pork Belly with Fermented Red Bean Curd (Hakka Style)
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A quintessential Hakka-style dish featuring crispy fried pork belly marinated in a unique blend with fermented red bean curd, also known as 'Chinese cheese'. This dish showcases the depth of flavor that fermented bean curd can add to recipes, making it a must-try for lovers of Chinese cuisine.
00:20:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- red fermented bean curd - watch the video to see
- sugar - watch the video to see
- oyster sauce - watch the video to see
- white pepper - watch the video to see
- pork belly - watch the video to see (sliced into 1/2 inch thick slices)
- cornstarch - watch the video to see
- flour - watch the video to see
- baking powder - watch the video to see
- water - watch the video to see
- oil - watch the video to see (for frying)
- green beans - watch the video to see
Instructions
- Prepare the marinade: Combine red fermented bean curd, sugar, oyster sauce, and white pepper in a bowl. Crush the bean curd and mix everything together.
- Marinate the pork: Slice the pork belly into 1/2 inch thick slices and add them to the marinade, mixing to ensure each piece is well coated.
- Prepare the batter: Combine cornstarch, flour, baking powder, and water in a separate bowl. Stir until there are no clumps.
- Heat the oil: Heat oil in a wok to 350°F (177°C).
- Fry the green beans: Add the green beans to the hot oil and fry for just a minute, then remove and set aside.
- Fry the pork: Mix the batter with the marinated pork. Fry the pork in batches in the hot oil for 2 minutes, then remove.
- Second fry: Increase the oil temperature to 375°F (190°C). Add the pork back in for a second fry, this time for just 30 seconds, then remove.
- Serve: Plate the pork with the green beans and serve immediately.
