This is dish that is commonly posted by members of Chinese Facebook Group in Malaysia. It was claimed to be Hakka Nam Yu Fried Meat (客家南乳炸肉). Some has served the fried meat immediately after it is deep fried but others have taken a step to braise with wood ear fungus.
I am totally unsure if this dish is of Hakka origin. I can’t find any information in Chinese website to substantiate the origin of this dish and I believed it may be a local dish well liked by the Hakka. Apparently, Hakka in Taiwan and Hong Kong also seems to be unaware of such a dish.
Though I cannot confirm the origin, but this dish is delicious. Personally, I prefer the braising version that make the meat much softer and tastier. As usual, nam yu or red fermented bean curd blends well with five spice powder that give the meat a nice aroma. The wood fungus gave the dish meaty dish some refreshing vegetables. Overall, to me, it is a dish that is worth trying.
I have initially braised it over the stove for 45 minutes. As the meats are still rather tough, I have transferred to pressure cooker for 15 minutes and that make the meat melt in the mouth. My family prefer softer meat and this will suit their taste buds.
WHAT IS REQUIRED
Servings: 4-6 adult servings
- 500 grams of pork belly
- 2 cubes of red fermented bean curd plus 2 tablespoons of the bean curd juices
- 1 egg
- 2 tablespoons of Chinese cooking wine
- 1 teaspoon of sugar
- 1/2 teaspoon of five spice powder
- 2 tablespoons of minced ginger garlic
Meat Deep Frying
- 1 cup of corn flour
- Adequate oil for deep frying
- 1 cup of Chinese cooking wine
- 2 tablespoons of oyster sauce
- 5 cloves of garlic
- 3 slices of ginger
- Adequate plain water
- 1/2 tablespoon of sugar (optional)
STEPS OF PREPARATION
- Cut the meat into big chunks, add the marinating ingredients, mix well and let it marinate for at least one hour in the fridge. Overnight marinating is preferred if times permit.
- Put the corn flour in the a big tray, coat the marinated meat evenly ensure that each piece of meat is well coated with flour.
- Heat up a pot of oil, use medium heat to deep fry the meat until golden brown. Drain and the meat can be served at this stage if desired.
- In a wok, put 1 tablespoon of cooking oil, sauté the garlic and ginger until fragrant. Add the soaked wood ear fungus and deep fried meat. Stir fry for 2-3 minutes until the flavour are well combined. Add the Chinese cooking wine, oyster sauce, sugar and adequate plain water to cover the meat. Use medium heat to braise the meat for 45minutes to 1 hour. If the water evaporate too quickly, add more water .
- You can also braise the meat using pressure cooker for 15-20 minutes to expedite the process.
I hope this recipe will benefit those readers who are looking for the recipe. Whether or not to do the braising will up to individual. Without braising, the meat will be tougher but with braising, the meat is softer but without the crispiness.
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