Hakka Fried Pork Belly

Ingredients

• 450g pork belly slab
• 20g red fermented bean curd
• 1/2 tsp five spice powder
• 1 tbsp Lee Kum Kee Oyster Sauce
• 1 tbsp cooking wine
• 1 tbsp minced garlic
• 1/2 tsp dark soy sauce
• 1/2 tbsp sesame oil
• 1/2 egg, whisked
• 2 tbsp plain flour
• 1 tbsp rice flour
• 1 tbsp corn flour
• 1.5 tbsp vegetable oil

Method

1. Trim skin off the pork belly slab, slice lengthways approx 1.5-2cm wide.
2. In a small bowl, combine well the red fermented bean curd, five spice powder, oyster sauce, cooking wine, minced garlic, dark soy sauce, sesame oil and egg into a marinade.
3. Marinate pork belly for a minimum of 4 hours. For more intense flavours, marinate overnight.
4. In a separate bowl, mix plain flour, rice flour and corn flour until combined to make a dusting flour mix.
5. Coat the marinated pork belly evenly with the dusting flour mix.
6. With a pastry brush, brush vegetable oil on all sides of the pork belly.
7. Place pork belly in air fryer basket, ensuring there are no overlaps. Air fry at 190C for 6 minutes each side.
8. Remove air fried pork belly from air fryer basket, leave to cool before slicing.
9. Serve with rice, fresh greens and hot sauce.

Product used in recipe

• Lee Kum Kee - Oyster Sauce