Hakka Zhar Yoke
The Meatmen
February 8, 2022
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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Ingredients
Adjust Servings
| 500g Pork belly (skin off and slice into bites) |
Marinade:
| 1tbsp Grated ginger | |
| 1tbsp Grated garlic | |
| 2pcs Red fermented beancurd | |
| 1tbsp Oyster sauce | |
| 1tbsp Fish sauce | |
| 1½tbsp Raw sugar | |
| Pepper to taste | |
| 1½tbsp Cooking cream | |
| 1tbsp Cornstarch | |
| ½tbsp Sesame oil | |
| Flour for frying | |
| 50g Rice flour | |
| 100g Cornstarch | |
| Salt to taste |
Directions
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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5.
Serve hot with rice or by itself.
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