Easy Hakka Style Deep Fried Nam Yee (Fermented Red Bean curd) Pork Belly Recipe

One thing about being a Foodie who likes to cook is I ended up with a cabinet full of various spices, food seasoning and all sorts of other ingredients. My fridge is also packed to the brim with food stuff and many types of Chinese herbs. Therefore, I have to control my urge to buy any new ingredients whenever I come across them. I always like to use what ever ingredients that I have in my kitchen to cook and try to avoid buying ingredients that I rarely use. The fermented red bean curd has been sitting idle in my kitchen cabinet for almost 2 months, so it is time for me to use it. I always like dishes that are cooked using fermented red bean curd. Sometime I would fry them with Romaine lettuce or just eat it plain with porridge. My kids also like fried Hakka style pork belly, so I ended up cooking this simple dish for dinner.

Ingredients
Pork Belly, 400 gms (alternatively, you can also use chicken meat)
Fermented Red Bean Curd (Nam Yee), 1 pc,
Mashed Pepper, a dash
Corn Flour, 4 teaspoons
Salt, a dash or to taste (Nam yee is already very salty)
Chinese Rice
Wine for cooking, 1 table spoon
Light Soya Sauce, 1 teaspoon
Lemon juice, 2 table spoons
Sugar, 1 tablespoon
Cut pork belly into 2 inches length.

Marinade the pork with all the ingredients. Heat up wok and add oil. Fry the pork until it is golden brown in colour. I used non stick pan so that I can cut down on the oil usage. Cut the deep fried pork into bite sizes and serve with steamed rice.