· 2 tbsp Hakka Nam Yee red sauce
· 3 tbsp water
· 1 tbsp plain flour
· 1 tbsp corn flour
· 5 cups of oil for deep frying
Ingredients
· 600g pork belly, sliced thickly
· 100g black fungus, soaked
· 2 tbsp Hakka Nam Yee red sauce
· 1 tsp chopped ginger
· 1500ml water
Method to COOK!
Hakka Nam Yee Red Sauce
1.
Heat up 5 tbsp oil, sautechopped shallot and garlic until fragrant. Add in the remaining ingredients and bring to boil until thick. Done.
Note
This sauce may keep in the fridge for 1 month. It may also be use in other recipes like fried fish in nam yee red sauce and nam yee spare ribs.
1.
Combine pork belly with marinade and marinate for 2 hours
2.
Heat up oil for deep-frying, put in pork belly and deep-fry until golden brown, dish and drain
3.
Put all ingredients, pork belly and water into a stock pot and bring to boil, lower the heat and continue to simmer for 45 minutes or until the pork is tender. Dish up and serve.
