Скачать с ютуб Fried pork belly Hakka style - absolutely delicious recipe (Ep 8: Quick and easy Asian food) в хорошем качестве

Fried pork belly Hakka style - absolutely delicious recipe (Ep 8: Quick and easy Asian food)

Fried pork belly (客家南乳炸肉) is a traditional Hakka recipe that uses fermented beancurd and Chinese five-spice powder as the main ingredients to marinate the meat. It has become a popular dish among the Chinese family due to its simplicity and unique savory taste. Here is a detailed explanation of how to prepare the Hakka-style deep-fried pork. There are two main steps to prepare the Hakka deep-fried pork. First, marinate the pork with a mixture of preserved beancurd, five-spice powder, and other seasonings, followed by deep-frying until crispy. ======================================= Recipe: Please download the recipe and read the full details at the article here: https://tasteasianfood.com/fried-pork... Ingredients A (Marinate the pork) 400g pork belly (weight include skin) 2 fermented beancurd (refer to note below) 2 tsp minced ginger 2 tsp minced garlic 1 tbsp Shaoxing sine 2 tsp oyster sauce 1 tsp Chinese five-spice powder 1 tsp sugar 1/4 tsp ground white pepper Ingredients B (Others) Cornflour to coat the pork Vegetable oil to deep-fry Method: Marinade the pork: 1. Remove the skin of the pork belly. 2. Cut the pork into small pieces, about one in length. 3. Transfer it into a large mixing bowl. 4. Mix the pork with all the ingredients in A. 5. Store in the refrigerator to marinate overnight. Deep-fry the pork: 1. Remove the marinated pork from the refrigerator. 2. Roll the meat pieces in a bed of cornstarch. 3. After coating each piece of meat thoroughly with cornstarch, let it rest for five minutes. 4. Deep-fry the pork in oil at 150°C/300°F for three minutes, then flip over and continue for another three minutes, or until it is lightly golden. 5. Let the pork cools for ten minutes. 6. Deep-fry for the second round at 200°C/390°F for one minute. 7. Remove the pork and drain them on a paper towel or a colander. Serve immediately. Note: The weight of each piece of the fermented beancurd I use is about 12g. I use one red and one yellow fermented beancurd in the recipe. Please adjust the number of fermented beancurd you use if what you have is of a different size. #DeepFriedPork #FriedPorkjBelly #南乳炸肉 ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang