Recipe: Appetizing Hakka Fried Pork Belly

Delicious, fresh and tasty.

Hakka Fried Pork Belly. Often served during Chinese New Year or any festive occasions, this dish is juicy and bursting with flavour. This braised pork belly dish is characterized as salty, fragrant and umami. I sometimes fry it with skin on and let diner decide whether they want to chew on it.

Hakka Fried Pork Belly 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. You can have Hakka Fried Pork Belly using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Hakka Fried Pork Belly

  1. You need 6 slice of Pork belly.
  2. It's 1 1/2 of Cube- Red bean curd.
  3. Prepare 1/2 of tpbs sugar.
  4. You need 1 cube of - soya bean curd with chilli & seasme oli.
  5. Prepare 1 of tpbs Hao Tiao Chiew.
  6. Prepare 1/2 teaspoons of White pepper.
  7. It's 1/2 teaspoon of spice powder.
  8. Prepare of Corn flour.
  9. You need of Oli for frying.

When we do have meat, it's normally steamed or braised. Process the marinade and add to pork belly. Remove the pork belly and dust with flour. One of the classic dish that can be found in Singapore mixed rice stalls!

Hakka Fried Pork Belly instructions

  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..

Mix all marinate ingredients together with pork. Reduce heat to low - medium. Fry the marinated pork pieces til it's slightly brown and crispy. Drain the oil in colander and then place the fried pork belly on paper towels in a plate to further absorb the excess oil. Add in garlic and stir-fry until lightly brown fragrant.