Fried Fermented Beancurd 'Nam Yee' Pork Belly

Fried 'Nam Yee' Pork Belly - sliced

Frying Pork Belly

Marinated Pork Belly

Fried Pork Belly Before Slicing

This is one of the 3 dishes my Ma cooked with another dish [Stir Fry Snow Peas with Japanese Tofu] for yesterday's dinner. Very delicious for the children.

Ingredients
600 gm pork belly 1" thick slices - skin removed [see photo]

Marinade
3 pieces fermented beancurd - nam yee
1/4 tsp 5 spice powder - optional
1/2 tbsp shaoxing wine
1 tbsp sugar
1/2 tbsp chilli paste or 1/2 tsp pepper
1/2 tsp sesame oil
1 egg
1 tbsp plain flour + 3 tbsp cornflour

1. Combine pork belly with all the marinade and mix well. Leave to marinate in refrigerator for a few hours or overnight.
2. Heat up oil for frying [not too much as for deep frying - because there will be oil from the pork belly when frying]. Fry a few pieces at a time [to reduce oil use] to golden brown and cooked on each side. Dish out on to kitchen paper to remove excess oil.
3. Serve whole or slice before serving.