Easy and yummy fermented Beancurd (Nam Yu) Pork Belly. Meat are tender and juicy while the outer layer is crispy. Put in everything to marinate & then just fry it. Simple as that.
Fermented Beancurd (Nam Yu 南乳 in Cantonese) is very flavourful, salty and has a very unique aromatic. Hence, it is great for meat seasoning. Often being used in Chinese cooking as a condiment. It consists of cubes of soybean curd that have been preserved in rice wine, fermented red rice, and other seasonings.
Ingredients : (serves 3)
260g Pork Belly
1/2 cube Nam Yu
1.5 tsp Nam Yu Sauce
1/2 tbsp Oyster Sauce
1 tsp Sugar
Dash of Chinese 5 spices powder
Dash of White Pepper
*Potato starch for coating
*Oil for frying
Step by step:
1. Clean & rinse pork belly. Skin removed. Cut into long strips with about 3cm width.
2. Marinade with all the seasoning above except potato starch for at least 3.5 hrs or best if overnight.
3. Coat with potato starch & let it rest for 10 mins before frying in oil.
4. Deep fry in hot oil till golden brown on all sides using medium heat.
5. Once done, drain away excess oil. Cool down slightly before cutting them into thin slices.
6. Ready to serve.
Happy cooking.
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