Grandma's Hakka Zhar Yoke
Hakka Zhar Yoke (Fried Pork Belly) is a traditional Hakka cuisine, and today I am sharing a recipe that was passed down by my grandmother. This is a taste of nostalgia in our family. The method is simple and the preparation of ingredients is not complicated.
- Prep time
- 7 hr
- Cook time
- 45 min
- Yield
- Not listed
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g Pork Belly
- 150 g Sugar
- 2 pcs Red Beancurd
- 1 tbsp Oyster Sauce
- 1 tsp Dark Soy Sauce
- 1 scoop Martell
- 1 Egg
- 80 g Rice Flour
Instructions
- 1
Thinly slice the pork belly into a large bowl.
- 2
Add red beancurd, sugar, dark soy sauce, oyster sauce, and Martell wine and marinate for at least 6 hours or overnight.
- 3
After marinating, beat in an egg and mix well, then add rice flour and mix well.
- 4
Pour an appropriate amount of oil into the pot, wait for the oil to be hot, then put the pork belly in slices and fry until golden brown.
- 5
You can eat it while it's still hot or put it in the jar after it's cooled.