{"id":29389,"title":"Malaysian Fried Pork Belly – Hakka Char Yuk","modified":"2025-02-09T11:49:29+01:00","plain":"A delicious Malaysian recipe of marinated pork fried until delightfully crispy\n\n\n\nToday, I'm very proud to present a recipe that, according to my research, to my great surprise, has not yet been graced by the Francophone pen.\n\n\n\nIndeed, Chinese cuisine is developing more and more in France. Japanese cuisine needs no introduction, and Thai, Korean, Balinese, Vietnamese and Laotian cuisines are slowly emerging from their shells. But... what about Malaysia?  \n\n\n\nOn the French web, the observation is clear: a few recipes scattered here and there, but nothing concrete and not much authentic. Yet, there's a big gap to EAT!  \n\n\n\nI mean, just look at this color\n\n\n\nMalaysian cuisine is delicious and, even if from a \u201cbusiness\u201d point of view I might be making a mistake focusing on it because not many people in the Francophone world are looking for it, I had to share this cuisine with my subscribers because it's so delicious. Who knows? It might start a trend! This article will be the first in a small series.    \n\n\n\nDiscover recipe number 2 in the series: stir-fried beef with pineapple\n\n\n\nSo, without further ado, discover the delicious Hakka Char Yuk, or Hakka Fried Pork Belly\n\n\n\nHakka what? The origins of Malaysian Fried Pork \n\n\n\nThis dish comes from the diaspora of the Hakka people, a population originally from northern China that I've already talked about in my delicious Hakka noodles. \n\n\n\nThe delicious Hakka noodles, or fried garlic noodles\n\n\n\nThey have greatly influenced many culinary cultures in Southeast Asia; you truly find them everywhere. One of the characteristics of Hakka cuisine is the use of fermented products. Here, it will be the red fermented tofu, of which we'll use both the tofu and the juice.  \n\n\n\nThese are what give this dish its beautiful color, which I'm sure is partly responsible for your click here. From a different Chinese diaspora, you can also find the delicious stir-fried beef with ginger and spring onions \n\n\n\nSo... Malaysian, Chinese or Hakka?\n\n\n\nAll three! Just as Japanese gyoza were originally Chinese, Malaysia has adopted this dish and its culinary influences.  \n\n\n\nMy super simple chicken gyoza recipe\n\n\n\nSearch for Hakka Char Yuk Kuala Lumpur on Google and you'll see the extent of restaurants offering it in the Malaysian capital. That's how popular it is! \n\n\n\nThe main ingredients of Malaysian Fried Pork\n\n\n\n\n\n\n\nRed fermented tofu: Star of the dish, it gives it its characteristic color as well as a delicious aftertaste\n\n\n\nSesame oil: Brings a nice nutty aftertaste to the marinade\n\n\n\nPork belly: We use this cut for its fat, but you can just as well use another piece\n\n\n\nCornstarch: helps with the egg to bind the marinade to make a nice crispy crust after cooking\n\n\n\n\n\n\tMalaysian Fried Pork Belly - Hakka Char Yuk\n\t\t\n\t\tA delicious Malaysian recipe of marinated pork fried until delightfully crispy\t\n\t\n\t\tWok\t\n\t\n\t\t400 g pork belly1 teaspoon garlic (chopped)1 piece of red fermented tofu1 tablespoon red fermented tofu juice1 teaspoon of sugar1 egg1 teaspoon sesame oil1 tablespoon of all-purpose flour1 tablespoon cornstarchFrying oil\t\n\t\n\t\tCut the pork belly into thin slices while it is still cold. This makes slicing easier. Dry the slices and place them in a bowl.  Add the minced garlic, red fermented tofu, red fermented tofu sauce, sugar, and crack an egg into the bowl. Pour in the sesame oil and mix well. Let it marinate for 10 minutesCoat the pork belly with flour and cornstarch. Let it marinate for another 30 minutes. Heat a pan and add oil. Fry the pork belly slices over medium heat, adding them one by one. Stir them when they start to harden, then remove them from the pan.  Increase the heat and quickly fry the pork for an additional 20 seconds to make them extra crispy, then serve.\t\n\t\n\t\tDouble frying is essential for achieving a crispy texture\n\t\n\t\n\t\tMain courseMalaysianHuile de s\u00e9same, Porc","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29389"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29389\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26435"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}