Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods
500g pork belly
2 pieces preserved red beancurd
1 tsp chopped garlic
1 tsp five spices powder
1 tsp extra virgin sesame oil
1 tsp ground white pepper
1 tbsp Chinese cooking wine
1 no egg
3 tbsp tapioca flour
- Discard the skin of the pork belly, cut it into slices, season with marinade, mix well, marinate for 1 hour.
- Deep-fry the marinated pork belly slices in the hot oil over high heat until slightly golden in colour, dish out. Reheat the oil, deep-fry pork belly slices again until cooked and crispy, drained well. Serve hot.