This Hakka dish is a personal favorite of mine and I am sure it is amongst my family members as well. Mom made it so well that I am having a hard time replicating this dish from her. Could be the different brand of fermented beancurd used. Mom's slightly orangey in color whilst mine looks 'normal' in color. Haha.. nevertheless it is still yummy. Kieran, being a meatlover ate 3 pieces which is not bad for a 3 year old kid. Zach did not take any, he's a non-meat eater except for mince pork. Such hard brood to please.
When I was at the wet market, I was contemplating between using 'wu hua rou' or pork shoulder butt or 'san zhen rou' or pork belly. Decided to go with pork belly cut as I remembered sinking into crunchy layers of fats when my mom made this dish.
Hakka Fried Pork Belly with Fermented Red Beancurd
500g pork belly or pork shoulder butt
2 cubes of fermented red beancurd
1/2 tbsp light soy sacue
1 tsp sesame oil
1/2 tsp sugar
2 tsp yellow glutinuous wine or shaoxing wine or hua tiao wine (I used hua tiao)
1/2 tsp of five spice powder
dash of white pepper
1 egg, beaten
2 tbsp corn flour
3 tbsp plain flour
- Wash pork belly and pat dry. Cut into pieces about 1.5 inch wide
- Combine all the ingredients above with pork belly.
- Leave in fridge for at least 4 hours, preferably overnight.
- 30 minutes before frying, take out marinated meat from fridge to set it to room temperature.
- Combine cornflour and plain flour together.
- Heat oil in wok; I used just enough oil that covers half of the pork belly (not submerging them in oil)
- Put pieces of pork into beaten egg, coat well. Dredge pork in flour, dusting excess flour off.
- Fry until golden or when meat is cooked.
- Drain in oil-absorbent paper
The other day, I was craving for fried chicken and remembered I bought 4 pieces of quarter chicken from market. This is so simple to make with my Philips Air Fryer XL version. No oil splatters and no smokey kitchen! Just what is needed for a busy full time working mom like me.
Wash chicken and pat dry with kitchen towel. I skipped all seasoning because I am using Kentucky flour for this chicken. The seasoning in the flour is good enough.
Preheat air fryer to 160C. Coat chicken with Kentucky flour and dust off excess.
Air fry at 160C for 15 minutes before flipping and continue with 180C for 10 minutes (may be longer depending on the size of the chickens)