Chinese🥩 Meat

Fried Pork Belly with Red Fermented Bean Curd

Name: Fried Pork Belly with Red Fermented Bean Curd
Total time: 30 min
Cuisine: Chinese
Ingredients: 14 oz pork belly; 2 oz red fermented bean curd; 2 tsp sugar; 2 tsp oyster sauce; ¼ tsp white pepper; 3 tbsp all-purpose flour; 3 tbsp cornstarch; ½ tsp baking powder; 5 tbsp water; ~8 oz green beans; 8 oz neutral cooking oil

⏱ 30 min

A Hakka-style fried pork belly dish marinated with red fermented bean curd (nam yu), then battered and deep-fried until golden and crispy. The fermented bean curd—sometimes called "Chinese cheese"—provides a distinctive salty-savory umami depth that's key to this classic preparation.

Adapted from a video by Made With Lau

🐖 A Better Way to Fry Pork Belly! (南乳炸五花肉)

Watch on YouTube

Ingredients

pork belly14 oz
red fermented bean curd2 oz
sugar2 tsp
oyster sauce2 tsp
white pepper¼ tsp
all-purpose flour3 tbsp
cornstarch3 tbsp
baking powder½ tsp
water5 tbsp
green beansa small bunch, for serving alongside the pork belly~8 ozest.

Steps

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1
Slice the pork belly into roughly 1/2-inch-thick pieces. Choose a cut with evenly alternating layers of lean meat and fat; when you poke it gently, the flesh should spring back, indicating freshness.
2
Mash the red fermented bean curd and sugar together until combined. Stir in the oyster sauce and white pepper, then taste to ensure it's not overly salty. Add a little of the liquid from the bean curd jar for a richer color if desired.
3
Add the sliced pork to the marinade and mix thoroughly so every piece is evenly coated.
4
Mix the flour and cornstarch together evenly. Add the baking powder and stir. Gradually add water while stirring constantly, mixing until you reach a runny but not-too-thin batter consistency (about 5 tablespoons total). Avoid lumps.
5
Add the marinated pork to the batter and gently mix so each piece is lightly coated—pork belly doesn't need a thick crust.
6
Heat a wok on high heat. Turn off the heat, then add 8–10 oz of neutral oil (corn, peanut, or vegetable). Turn the heat back on and bring the oil to about 350°F (180°C). Test with a chopstick: if bubbles rise from the tip, the oil is ready.
7
Fry the green beans for about 1 minute until they begin to wrinkle, then remove and drain on paper towels.
8
Working in batches, carefully add the battered pork to the hot oil without crowding. Let it fry undisturbed for about 1 minute so the coating sets, then gently stir with chopsticks. The first fry is complete when the crust turns pale golden.
9
For the second fry, heat the oil to at least 380°F (about 195°C). Fry each batch for only about 30 seconds—this second fry crisps the crust and drives out moisture and excess oil absorbed during the first fry. Work in batches until all pieces are done.
10
Plate the fried pork belly with the fried green beans and serve immediately.

Fried Pork Belly with Red Fermented Bean Curd

Ingredients

Steps

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