How to cook Hakka Pork Belly | 客家南乳炸肉
#HakkaFood #FriedPorkBelly #HakkaPorkBelly
Hakka pork belly is one of my family favourite food during Chinese New Year. I love eating it so much because the outer layer of the pork belly is so crispy and the meat is moist. Dipping it in sweet chili sauce is the best way to enjoy it! Happy cooking!
小时后过新年的饭桌上一定少不了客家炸肉。这也是我们全家的最爱。我喜欢这样的炸肉，外酥脆，肉也不会干。点甜辣椒酱非常好吃！
Serves: 4 person | Prep time: 30 mins | Cooking time: 15 mins
Ingredients:
Pork belly 500g | 猪三层肉 500克
Fermented red beancurd 1 tbsp | 南乳1汤匙
Ginger, Garlic, Onion Paste 2 tbsp | 姜, 蒜, 红葱末 2汤匙
Chinese 5-spice powder 1 tsp | 5香粉 1茶匙
Cooking wine 1 tbsp | 料酒 1汤匙
Oyster sauce 1 tbsp | 蚝油 1汤匙
brown sugar 2 tsp | 红糖 2茶匙
Sesame oil 1 tsp | 麻油 1茶匙
Pepper powder ¼ tsp | 胡椒粉 ¼茶匙
Egg white 1 pc | 蛋清 1粒
Tapioca flour | 木薯粉
Rice flour | 粘米粉
💡Important Notes:
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00:46 | Don't cut too thick, so it will be easier to cook when fried, and it won't be greasy when eating
01:02 | Pork has smell, so I will clean it this way, using warm water
01:52 | If you like stronger taste, you can add 1 more tablespoon of fermented red beancurd
01:57 | If you don’t like the taste of ginger, garlic and onion flavour, you can reduce to 1 tablespoon
02:35 | Using egg white instead of the whole egg, will make the fried meat crispier
03:50 | Using hand for coating meat with flour will be messy. So I prefer using toothpick or chopsticks to coating meat with flour. Gloves are fine too
04:02 | Set the coated meat aside and let the flour absorb the moisture of the meat. Hence the flour will not spread when frying, and the skin will be crispy
04:10 | Frying the meat on medium heat until golden brown. The best frying temperature is 140-160°C
04:58 | Preparation for next consumption: Defrost, Re-fry on medium high heat for about 2 minutes
05:13 | The double fry can further dry up the moisture of the skin. So that the fried meat can be more crispy, even after it has cool down
💡注意事项：
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00:46 | 不要切太厚，这样炸的时候比较容易熟，吃的时候也不会腻
01:02 | 猪肉骚味比较重，所以我会用这方法清洗(温水)
01:52 | 如果你喜欢南乳味重一些可以再加多1汤匙
01:57 | 如果你不喜欢姜蒜葱味，可以加1汤匙就好
02:35 | 放蛋白比起全蛋会更脆
03:50 | 用手粘粉很容易把黏黏糊糊的粘在手上。所以我会用牙签或筷子粘粉，手套也可以
04:02 | 把粘好粉的肉块放一下，让粉吸收肉的水分结块，这样炸的时候粉不会散开，皮也会脆脆的哦
04:10 | 中火炸至金黄色，最佳油炸温度 140-160摄氏度
04:58 | 下次食用- 解冻后用中大火复炸多一次 2分钟左右
05:13 | 二次复炸可以炸干表皮的水分，这样炸肉可以更酥脆，而且放凉了的炸肉还可以是脆脆的哦
(猪三层肉 = 猪五花肉)
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