Hakka Fried Pork Belly. If you think fried pork is just fried pork? Well think again as there are many ways to fry pork, similar to number of ways to skin a cat. Fried options can be the Japanese Katsu, Filipino Lechon Kawali, American Style Fried Pork Chops, Thai Chiang Rai Fried Pork, Danish Stegt Flæsk and Polish Kotlet.
Hakka stir-fry with pork and squid. Here is a traditional Taiwanese Hakka-style stir-fry combining pork belly and squid. It's easy to make and requires the ingredients to be cut thinly before cooking. You can cook Hakka Fried Pork Belly using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Hakka Fried Pork Belly
- You need 6 slice of Pork belly.
- It's 1 1/2 of Cube- Red bean curd.
- Prepare 1/2 of tpbs sugar.
- You need 1 cube of - soya bean curd with chilli & seasme oli.
- You need 1 of tpbs Hao Tiao Chiew.
- Prepare 1/2 teaspoons of White pepper.
- Prepare 1/2 teaspoon of spice powder.
- You need of Corn flour.
- You need of Oli for frying.
Often called simply "Hakka stir-fry" (or ke jia xiao chao) in Taiwan, where it is popular, this dish is exemplary of Hakka cuisine. The dish also traditionally uses thin strips of streaky, fatty pork belly rather than lean pork meat. This is cooked first by boiling, to render it more tender, before slicing and. Season with marinade (A) for at least several hours before use.
Hakka Fried Pork Belly step by step
- Wash the pork belly with salt and rise it off (put a side).
- Marination- put red beancurd, sugar, soya beancurd, Hao Tiao Chiew, white pepper spice powder in bowl and mix well.
- Add the pork belly in to the bowl for Marination, keep in the refrigerator for 2hr or overnight before frying..
- Before frying- plate the corn flours on the plate, mix well the marinated pork belly with corn flours.(put a side).
- Heat oil in pan, deep fried the pork belly (5-8min each side) until it turn brown. Take it out and put aside..
- Ready to served- chop the pork belly into pieces..
Coat marinated pork in tapioca flour then deep-fry in hot oil until golden brown. Heat oil, sesame oil and sauté ginger, garlic and preserved bean paste until aromatic. Add in the prefried belly pork pieces. Alternating layers of pork belly and taro slices are fried and steamed in umami sauce is a Hakka delicacy treasured by many Chinese. Pork belly is very much well-loved by many people in Asia, our family included.