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!
Ingredients
* 500g pork belly
Marinate
* 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
Method
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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