Crispy Nam Yue Pork

A few months ago I remember making this dish with Pork Ribs after reading Terri's. Maybe I didn't do it properly or it could be because I used ribs instead. Greg didn't seem to be that keen on it even though he acknowledged that it was a good dish. I decided to persevere as I don't like him not liking my cooking without any solid good reasons. For those of you who envy him for having a wife who cooks, please remember he gets whipped for not being able to give proper food reviews after eating. It's a bit like giving a book report.

And the reward that he gets is that he ends up eating dishes that are cooked to his liking. This version of crispy nam yue pork is definitely his favourite dish for now. I cooked this last week and my sweet hubby thinks that it is good enough to open a fast food chain restaurant. So there you go. This is seriously good.

Serve 3-4

500-600gm of belly pork meat

2 pieces of nam yue beancurd

1 tbsp of nam yue beancurd sauce

1 1/2 tbsp of sugar

1 tbsp of sesame oil

1/2 tsp of pepper

1/2 tsp of V tsin/ ajinomoto

sweet potato flour

oil for frying

1) Slice the belly pork into 6cm strips. Slice through to discard the skin of each strip. Please retain the fats. Poke the meat with a fork randomly.

2) Mash the nam yue beancurd. Stir with sauce, sugar, sesame oil and the seasoning. Mix well. Season the pork strips with mixture and leave overnight or at least 2 hours. The wonderful thing is that I can do a double recipe and freeze them at this stage. It really helps when I need an extra dish for those lazy or busy days.

3) Coat with sweet potato flour. Please allow me to say this. Sweet potato (sometimes known as snow flour), not potato flour, is really good. It not only lasts after frying but it creates a breadcrumb like texture for the meat and hence the bite and crunchiness.

4) Fry with fresh oil till golden brown.