Being a Hakka descent, I have this dish quite often while I was growing up. However, my family’s eating habit changed over the years. We try to have more vegetables and less meat. When we do have meat, it’s normally steamed or braised.
I’ve almost forgotten about the existence of this dish until I saw it at an economic rice stall. Here’s a simple recipe for Hakka fried pork. It’s so delicious with rice, or eaten just on its own!
Active time: 40 minutes
Total time: 2 hours 40 minutes
Pork belly x 500 g
Red beancurd x 3 pieces
Chinese cooking wine x 3 tbsp
Sugar x 1 tbsp
Shallots x 10 pieces (100 g)
Cornflour x 2 tbsp
Stove, wok and tongs
Container with lid/ bowl with clingfilm
Pestle mortar/ electric blender
- Make marinate sauce. Pour 3 tbsp of Chinese cooking wine and 1 tbsp of sugar into a container. Add 3 pieces of red beancurd and mash with a spoon. Mix well.
- Chop pork. Chop pork belly into bite-size pieces. Add into container.
- Extract juice from shallots. Peel shallots and chop off the roots. Pound or blend shallots. With both of your hands, cup the pounded shallots and squeeze its juice into the container.
- Marinate pork. Mix well so that sauce they are evenly coated with seasonings. Place in the fridge and marinate for 2 hours, or overnight.
- Line plate with paper napkin. It absorbs oil which will make pork crispier.
- Flour pork. Sprinkle 2 tbsp of flour over pork. Mix well.
- Fry pork. Pour enough oil in a wok. Turn on the stove to medium. Heat oil until it sizzles. Then deep-fry pork in small batches until it turns golden brown. Transfer to plate.
- Serve hot.
- To make frying easier, I like to use an extra long tongs (pictured above).
- Get pork belly with good amount of fats. A good balance of lean meat and fat is much more delicious.
- If I could help it, I try not to get pork from the supermarket. Instead, I get them from wet market or a pork specialty shop, An Xin (www.aameatshop.com.my). I like that there’s more variety, so I could choose the size and the level of fats I want. Besides, they are much fresher too.
- A good quality red beancurd (nam yu/南乳) is also important. The below brand was recommended to me.
- Pounding shallots with pestle and mortar gives more juice than chopping with an electric blender. I’ve tried both; using an electric blender is definitely much easier and would be my preferred choice. In the interest of convenience and time, I’ll use the blender but a few more shallots for extra juice.
- Try to not allow pounded shallot pieces to mix with the marinate. When fried, there would be specks of burned shallots which do not look appealing.
- I like to marinate my meat in glass container with plastic lid. If you don’t have one, use a bowl and clingfilm to cover it.