Fried ‘Nam-Yu’ Pork

I seldom use all those fermented stuff to cook but will try a dish once in a while as I think they are not too healthy if we eat them too often. My MIL especially like those fermented beancurds and she can finish a whole jar all by herself!

There are two types of fermented beancurds which are widely used in Chinese or Asian cooking. Some people like to eat 'fu-yu' which is whitish in clour and soaked inside some chili solution which we normally eat with porridge as it is extremely saltish. The other is 'nam-yu' which is brownish, slightly sweetend and soaked inside some red colour solution. It has this very pungent smell with wine if I'm not mistaken.

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Ingredients

• 300g Pork belly (Sliced at 5mm thick)


• 1 cube Nam Yu


• 1 egg (beaten)


• 1 cup Flour


• 1 Red Chili (chopped finely)


• 2tbsp Lemon juice


• Salt to taste


• 1tsp Sugar


• Water

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Methods

1. Marinade the sliced pork with 'Nam-yu' and a few dash of salt for about 2 hours.


2. Mix flour with water to create batter for coating the meat before frying. The consistency of the batter should be not too thin or too thick, just nice when you dip in the meat it is able to cover the whole piece of meat.


3. Heat up wok or deep saucepan with substantial oil for deep frying. Test the oil with a wooden chopstick. When there's a lot of bubbles coming out from the chopstick mean the oil is hot enough.


4. Take a piece of the meat, dip it into the beaten egg then dip into the flour batter and put into the deep saucepan to deep fry till it turns golden. Continue till all meat are done. Picking up those that had turned golden and let it drain off the oil on a kicthen towel.


5. Then in another wok, heat up a tsp of oil and stir-fry the chopped chili for 2-3 minutes then pour in the lemon juice and the sugar and stir till it caramelised a little. Scoop it up and pour over meat.

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