南乳炸肉 (Fermented Beancurd Fried Pork)
南乳炸肉 (Fermented Beancurd Fried Pork)
Ingredients
For the Pork
- 360 grams pork, skinless
For the Marinade
- 1/2 cube Nam Yu, red fermented bean curd
- 1 tablespoon Nam Yu sauce
- 1 teaspoon light soy sauce
- 1 pinch white pepper
- 1 teaspoon oyster sauce
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon Hua Tiao wine, optional
- 1 teaspoon minced garlic
For Frying
- coarse sweet potato starch, as needed, for coating
- oil, for deep frying
Instructions
- 1
Place the skinless pork into a mixing bowl.
⏱️ 1 min
- 2
Add the Nam Yu (red fermented bean curd), Nam Yu sauce, light soy sauce, white pepper, oyster sauce, five-spice powder, Hua Tiao wine (if using), and minced garlic to the pork in the bowl.
⏱️ 2 min
- 3
Wearing gloves, thoroughly mix all the ingredients with the pork until well combined and the pork is evenly coated with the marinade.
⏱️ 2 min
- 4
Cover the bowl and marinate the pork for 20 to 30 minutes. This allows the flavors to penetrate the meat.
⏱️ 30 min
- 5
After marinating, coat each piece of pork with a generous layer of coarse sweet potato starch. Ensure all pieces are well covered, as this is key to a crispy crust.
⏱️ 5 min
- 6
Heat enough oil for deep frying in a pan or wok over medium-high heat until it reaches a medium-hot temperature (approximately 60% oil heat). You can test the oil by dropping a small piece of starch-coated pork; it should sizzle immediately.
⏱️ 3 min
- 7
Carefully place the starch-coated pork pieces into the hot oil using tongs, being careful not to overcrowd the pan. Fry in batches if necessary to maintain oil temperature.
⏱️ 1 min
- 8
Fry the pork for about 12 minutes, turning occasionally, until it is golden brown and crispy on all sides. The internal temperature should reach 145°F (63°C).
⏱️ 12 min
- 9
Remove the fried pork from the oil and place it on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 10
Once slightly cooled, transfer the fried pork to a cutting board.
⏱️ 1 min
- 11
Slice the fried pork into bite-sized pieces. The finished pork should be crispy on the outside and tender on the inside.
⏱️ 2 min
- 12
Serve the fried pork immediately, optionally garnished with fresh cucumber slices for a refreshing contrast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
南乳炸肉 (Fermented Beancurd Fried Pork)
For the Pork
- 360 grams pork, skinless
For the Marinade
- 1/2 cube Nam Yu, red fermented bean curd
- 1 tablespoon Nam Yu sauce
- 1 teaspoon light soy sauce
- 1 pinch white pepper
- 1 teaspoon oyster sauce
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon Hua Tiao wine, optional
- 1 teaspoon minced garlic
For Frying
- coarse sweet potato starch, as needed, for coating
- oil, for deep frying
Instructions
- 1
Place the skinless pork into a mixing bowl.
⏱️ 1 min - 2
Add the Nam Yu (red fermented bean curd), Nam Yu sauce, light soy sauce, white pepper, oyster sauce, five-spice powder, Hua Tiao wine (if using), and minced garlic to the pork in the bowl.
⏱️ 2 min - 3
Wearing gloves, thoroughly mix all the ingredients with the pork until well combined and the pork is evenly coated with the marinade.
⏱️ 2 min - 4
Cover the bowl and marinate the pork for 20 to 30 minutes. This allows the flavors to penetrate the meat.
⏱️ 30 min - 5
After marinating, coat each piece of pork with a generous layer of coarse sweet potato starch. Ensure all pieces are well covered, as this is key to a crispy crust.
⏱️ 5 min - 6
Heat enough oil for deep frying in a pan or wok over medium-high heat until it reaches a medium-hot temperature (approximately 60% oil heat). You can test the oil by dropping a small piece of starch-coated pork; it should sizzle immediately.
⏱️ 3 min - 7
Carefully place the starch-coated pork pieces into the hot oil using tongs, being careful not to overcrowd the pan. Fry in batches if necessary to maintain oil temperature.
⏱️ 1 min - 8
Fry the pork for about 12 minutes, turning occasionally, until it is golden brown and crispy on all sides. The internal temperature should reach 145°F (63°C).
⏱️ 12 min - 9
Remove the fried pork from the oil and place it on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 10
Once slightly cooled, transfer the fried pork to a cutting board.
⏱️ 1 min - 11
Slice the fried pork into bite-sized pieces. The finished pork should be crispy on the outside and tender on the inside.
⏱️ 2 min - 12
Serve the fried pork immediately, optionally garnished with fresh cucumber slices for a refreshing contrast.
⏱️ 1 min