客家南乳猪肉

Oh so sinful and delicious crispy fried pork belly! Can help to nibble on the fried pork belly before tossing into the pot for braising :P Even my boy enjoys this dish to the max! :D

Hakka Braised Pork Belly

Recipe source (with modifications) : Pig Pig's Corner
Ingredient

• 500g pork belly - cut into small pieces
• 60g black fungus - soaked till softened, cut into small pieces

For marinade:

• 1 tbsp minced garlic 
• 1 tbsp chinese wine
• 1 tbsp sugar
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp nam yee juice
• 2 cubes nam yee 南乳
• 1/2 tsp five spice powder
• 1 tsp baking soda
• 1 egg, lightly beaten
• 1 tbsp plain flour
• 3 tbsp corn flour

For gravy:

• 3 cubes nam yee 南乳
• 1 tbsp oyster sauce
• 2 1/2 cups water

Method

1. Mix together pork belly and all ingredients for marinade. Leave this to marinade for about 2 hrs, overnight preferably.
2. Deep fry marinated pork belly until golden browned.
3. Place deep-fried pork belly, black fungus and all ingredients for gravy into a pot.
4. Bring to boil and lower heat to simmer for 1 hr.