Hints of sweetness from the distinctive taste of red fermented beancurd with lots of umami from the succulent, crispy pork belly will have you coming back for seconds.

This mouth-watering Hakka Zhar Yoke (Fried Pork Belly) recipe is a great dish to serve with rice and vegetables on the side, or as a beer snack.

More pork belly recipes:
Hakka Steamed Pork Belly with Taro
Sio Bak Roasted Pork Belly
Korean Style Marinated Pork Belly

Ingredients

Steps

1

Marinate pork belly with all ingredients under marinating. Let it sit in the chiller for at least 2 hours or up to a day for best results.

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2

In a mixing bowl, combine flour mixtures and mix well.

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3

Coat each pork belly slice with flour mixture. Dust off excess flour.

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4

In a pan of oil, deep fry pork belly until slightly golden. Drain and bring up the heat to give it a 2nd fry for extra crispiness and deep golden brown.

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