Saturday, February 21, 2009

Deep Fried Fermented Chili Beans (Fu-Yee) Pork Belly

Chinese loves using pork belly for their cooking.Usually they braise or roast pork belly in their cuisine.Well,what is pork belly? Pork belly or Chinese called "5 Fah Lum" is a nice layer of meat, a nice layer of fat, another nice layer of meat and another nice layer of fat.It's really juicy and fragrant when cook properly. I bought a big piece of pork belly without the skin,approximately 2 pound.I decided to marinate with fermented chili beans and coated with flour for deep fried.I used to eat this dish when I was invited for Chinese 's dinner years ago..

2 pound pork belly without skin(wash and cut 1 inch x 2 inch)
1/2 cup all purpose flour
1/2 corn flour
1 tbsp salt
1 tbsp sugar
2-3 small pieces "fu-yee" fermented chili bean (mashed)
1 tsp ground garlic powder
1 cup cooking oil


1:Wash and cut pork belly,drain and set aside.Combine sugar,salt,garlic powder,egg and fu-yee (fermented chili bean) in a large bowl,then add in cut pork belly ,mix well.Marinate for 1 hour or overnight.

2:Heat oil in pan or wok at medium heat.Combine corn flour and all purpose flour together in a medium bowl or Ziploc bag.Coat marinated pork belly into the flour mixture,then fried for 10 minutes or cooked or until golden brown.

3:Drain fried pork belly on a paper towel first,before serve warm with rice.


eatingclubvancouver_js said...

I haven't had the chance to use those fermented beans in any recipe so I'm looking for recipes that use them. Are they different from the fermented bean curd? What is the difference? I'm confused!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.