Fermented Red Bean Curd/Nam Yee Pork Belly

It has been years since I last cooked this fried pork belly marinated with fermented red bean curd/nam yee, and served with sambal belacan.  Since I have pork belly in my freezer, I've decided to bring back memories of this yummylicious dish and satisfy our taste buds.

Ingredients:

500g. pork belly (cut off skin, washed and cut into 4 pieces)

Cooking oil for deep-frying

Marinade: (mix in a bowl)

1/2 tsp. bicarbonate of soda

1 piece nam yee/fermented red bean curd

1/2 tbsp. nam yee juice

1 tsp. chopped coriander leaves

1 tbsp. chopped garlic

1/4 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tbsp. sugar

1/2 tbsp. oyster sauce

1/2 tsp. five-spice powder

1/2 tsp. sesame oil

Dash of chicken stock granules

1 tbsp. plain flour

3 tbsp. cornflour

1/2 egg

50ml. water

Methods:

1. Combine pork belly with the marinade ingredients in a zip lock bag and marinate for few hours.
2. Heat up oil for deep-frying, put in the pork belly and deep-fry using medium-low heat until golden brown and cooked.
3. Dish, drain and cut into bite-size pieces and place on a serving dish with sambal belacan.

I adapted this recipe from a recipe book of 'Hawkers' Fair Simplified' with adjustments to meet my cooking preferences.