Hakka Style Crispy Pork Belly

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

Preparation Instructions:

  1. Discard the skin of the pork belly, cut it into slices, season with marinade, mix well, marinate for 1 hour.
  2. 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.

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