炸肉的肉要用肥瘦适中的五花肉, 炸肉才会脆嫩好吃不干柴。切前把五花肉冰冻个15分钟，会更容易切块。再把调过味的五花肉裹上木薯粉大火炸至金黄色，酥脆客家炸肉就做好啦！喜欢吃硬脆炸肉的朋友，把木薯粉换成面粉就可以了。切记，调味料不要加酱油！因为酱油一炸就焦黑了，炸肉就炸不出美美金黄颜色了。 分量: 5-6人份 准备时间：15分钟 煮时：30分钟 材料A（腌料）： 2条/650克 五花肉（去皮切厚块） 2砖 南乳 1汤匙 花雕酒 1茶匙 五香粉 ½ 茶匙 胡椒粉 ½ 茶匙 糖 1段/30克 文冬姜/老姜（去皮切小块） 5粒 红葱头（去衣切小块） 材料B： 4汤匙 木薯粉 1粒 鸡蛋 材料C： 适量 炸油 准备功夫： 1. 把文冬姜和红葱头摏成蓉取汁，再加入材料A拌匀。然后加入材料B，拌匀，冰箱腌制1个小时 做法： 1. 煮滚一锅油，加入腌制好的五花肉，大火炸至金黄色 2. 炸肉沥油出锅 3. 趁热享用
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Hakka Zhar Yoke 香脆客家炸肉
Course: MainCuisine: Chinese5
servings15
minutes30
minutesWant to make fried Zhar Yoke that’s tasty and moist? Choose the right balance of fat and lean in your pork belly. A quick tip – freeze it for 15 minutes before slicing; it’ll cut easier. For a crunchy, satisfying texture, fry the marinated pork belly in tapioca starch. If you like it a bit harder, you can use flour instead. Remember, don’t use soy sauce – it’ll give your Zhar Yoke a dark rather than golden brown colour.
Ingredients
- Ingredients A
2 pc / 650 g pork belly (remove skin & cut into pieces)
2 pc fermented red bean curd
1 tbsp shaoxing wine
1 tsp five spice powder
½ tsp white pepper powder
½ tsp sugar
1 pc/30g Bentong/old ginger (peel off skin & cut )
5 pc shallot (peel off skin & cut)
- Ingredients B
4 tbsp tapioca starch
1 pc egg
- Ingredients C
Adequate cooking oil for frying
Instructions
- Preparations
- Mash ginger and shallot, retrieve juice & mix all Ingredients A, add egg & tapioca starch from Ingredients C & mix well, store in the fridge & marinate for 1 hour
- Steps
- Bring a pot of oil to boil, add marinated pork belly, fry until golden brown
- Retrieve & drain the fried pork bell
- Serve hot!
Recipe Video
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