Quite similar to Fried Nam Yee Pork but with a slight adjustment to the marinade. But it tasted much better than the nam yee pork. Here garlic is added to marinate the meat.
Ingredients
[recipe adapted from Yum Yum magazine 85]
800 gm pork belly [4 inches in length and about 1/2 inch thick slices]
1/2 tbsp grated garlic
1 piece taucheo [fermented beancurd]
1 piece taucheo [fermented beancurd]
1/2 tsp 5 spice powder [good quality type]
1 tsp salt
1 tbsp sugar
1 tbsp each of sesame oil and wine
3 tbsp cornflour
some oil enough to pan fry meat slices
1 tsp salt
1 tbsp sugar
1 tbsp each of sesame oil and wine
3 tbsp cornflour
some oil enough to pan fry meat slices
- Marinate meat slices with all the ingredients except oil for at least an hour.
- Heat enough oil in a non stick pan. Place marinated meat slices to fry until crispy on one side.
- Flip over to fry the other side until golden brown and crispy at the sides.
- Dish out. Cool slightly and cut thin slices before serving.
I'm linking this post to Cook Your Books #3 Event hosted by Kitchen Flavours
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