Directions

To Cook

1. Bring a pot of water to boil, make sure the water level covers the pork belly completely.
2. Add pork belly to boiling water until 80% cooked. Remove and rinse under cold water.
3. Cut the skin and discard. Slice pork belly into 1cm thick.
4. Mix pork belly slices with fermented bean curd. Set aside to marinade for 20 mins.
5. Heat oil in wok on high for deep-frying. Dredge marinated pork slices with flour.
6. Lower heat to medium and deep-fry pork belly slices for 2-3 mins or until golden brown and crispy.
7. Remove from oil and drain well, serve on a bed of lettuce or vegetable of your choice.