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Wednesday, June 15, 2011

Fried Fermented Beancurd 'Nam Yee' Pork Belly

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.
Fried 'Nam Yee' Pork Belly - sliced
600 gm pork belly 1" thick slices - skin removed [see photo]
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
Marinated Pork Belly Pieces
  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].
  3. 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.
  4. Serve whole or slice before serving.

    Frying Pork Belly

    Fried Pork Belly Before Slicing

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