Malaysian Fried Pork Belly - Hakka Char Yuk
A delicious Malaysian recipe of marinated pork fried until delightfully crispy
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Servings: 2 people
Calories: 1078kcal
Equipment
Ingredients
- 400 g pork belly
- 1 teaspoon garlic chopped
- 1 piece of red fermented tofu
- 1 tablespoon red fermented tofu juice
- 1 teaspoon of sugar
- 1 egg
- 1 teaspoon sesame oil
- 1 tablespoon of all-purpose flour
- 1 tablespoon cornstarch
- Frying oil
Procédé
- Cut the pork belly into thin slices while it is still cold. This makes slicing easier. Dry the slices and place them in a bowl.400 g pork belly
- 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.1 teaspoon garlic, 1 piece of red fermented tofu, 1 tablespoon red fermented tofu juice, 1 teaspoon of sugar, 1 egg, 1 teaspoon sesame oil
- Let it marinate for 10 minutes
- Coat the pork belly with flour and cornstarch. Let it marinate for another 30 minutes.1 tablespoon of all-purpose flour, 1 tablespoon cornstarch
- 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.Frying oil
- Increase the heat and quickly fry the pork for an additional 20 seconds to make them extra crispy, then serve.
Notes
Double frying is essential for achieving a crispy texture
Nutrition
Calories: 1078kcal | Féculents: 2g | Protein: 22g | Fat: 109g | Saturated Fat: 39g | Cholesterol: 226mg | Sodium: 95mg | Potassium: 403mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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