Hakka Zhar Yoke (Fried Pork Belly) is a traditional Hakka cuisine, and today I am sharing a recipe that was passed down by my grandmother. This is a taste of nostalgia in our family. The method is simple and the preparation of ingredients is not complicated.
Add red beancurd, sugar, dark soy sauce, oyster sauce, and Martell wine and marinate for at least 6 hours or overnight.
After marinating, beat in an egg and mix well, then add rice flour and mix well.
Pour an appropriate amount of oil into the pot, wait for the oil to be hot, then put the pork belly in slices and fry until golden brown.
You can eat it while it's still hot or put it in the jar after it's cooled.
INSTRUCTIONS VIDEO
NOTES
❤️ Tips1. If there is no Martell wine, you can use a good Huadiao wine instead.2. If you can’t finish the fried pork belly, you can put it in the jar for 3 days at room temperature or refrigerate it for 1 week. It can be used to cook noodles or sweet and sour pork. It’s also delicious.