Hakka Zhar Yoke

30 mins


3-4 pax

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

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Adjust Servings
500g Pork belly (skin off and slice into bites)
1tbsp Grated ginger
1tbsp Grated garlic 
2pcs Red fermented beancurd
1tbsp Oyster sauce
1tbsp Fish sauce
tbsp Raw sugar
Pepper to taste
tbsp Cooking cream
1tbsp Cornstarch
½tbsp Sesame oil
Flour for frying
50g Rice flour
100g Cornstarch
Salt to taste



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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In a mixing bowl, combine flour mixtures and mix well.
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Coat each pork belly slice with flour mixture. Dust off excess flour.
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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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Serve hot with rice or by itself.
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