Monday, February 18, 2008

Deep Fried Nam Yue Pork


Nam yue is red fermented beancurd, very salty and tasty, with its distinctive flavor and a hint of wine. Nam yue is most commonly used in making a Hakka dish called kew nyuk, which is stewed pork slices with taro. Another nam yue dish I love is nam yue stewed pork belly with black 'wood ears', a type of --horrors-- fungus that doesn't have much flavor, but gives a nice bite. Wood ears are also said to lower blood pressure and since they hardly contain much calories, they are good as fillers if you are on a weight-loss diet.

My son Wey loves deep-fried nam yue pork and I've found most men do too. It is one of those no-nonsense macho meat dishes that men can enjoy with a can of beer. My Dad used to drink a small glass of brandy everynight at dinner and to go with it, he liked pork coated with cornflour and deep-fried because the cornflour gives a very crisp, hard coating that doesn't go soft easily in our humid weather.

The 'Fu Chung' brand of nam yue has a good taste and strong flavor of 5-spice powder.
Deep Fried Nam Yue Pork
500 g belly or shoulder pork or spare ribs
2 pieces nam yue + 1 T of the sauce
3 T shaoxin wine or brandy, sherry
1 t sugar
1/4 t white pepper
2 shakes of msg/pinch of chicken stock powder
3 T cornflour, 1/2 T water
oil for deep-frying
extra cornflour for coating

optional: 1/4 t 5 spice powder

1. Cut pork into 5 cm x 5 cm (2" x 2") pieces. If using belly pork, score halfway deep on both sides or the pork will be too tough. Make sure the pork has a bit of fat or it'll taste dry after deep-frying.

2. Put the pork into a deep glass bowl and add all the other ingredients in, mixing very well with your hands. Cover and leave to marinade at least 3 hours, preferably longer.

3. Put 1 cup cornflour in a small bowl and dip the pork pieces in one by one to coat all over, shaking off excess flour.

4. Heat about 3 to 4 cups of oil in wok until very hot, lower the temp, then add 1/3 of the pork pieces one by one. Turn and fry the other side till done. Remove onto kitchen paper to drain and fry the next 1/3 batch and so on.

5. Serve hot with plain rice and a beer/wine.

Note: You can add garlic powder for extra flavor, but do not use fresh chopped garlic because that will give bits of burnt garlic on the pork.


Denise ^ ChickyEGG said...

"My son Wey loves deep-fried nam yue pork and I've found most men do too."

tt statement reminds me of " Real Men Don't Eat Quiche" ! *Lolz* SO U want trying to say "Real Men EAT Nam yue Pork" la? =p hahahahhaha

Slurrp! Another Tongue in cheek post !
u know, my grandma likes to make deep fried nam yue chicken ! great too, and I tried Nam yue Pork too, the 1 u mention with black fungus oso, all fantastic! I found "Nam Yue" is quite a Life-saver for Chef

Shan said...

Delicious - Can't wait to try this out on the guys

Terri @ A Daily Obsession said...

denise: quick deduction :) my friend in Hk told me tt foo yue spread on bread with a sprinkle of fine sugar is good...why don't u try n tell us??

shan: don't forget the beer. tell me if they like it :)

Anonymous said...

NEE: i have tried this a few times in some restaurants here...very stinky oily but had a feeling it can be good. so was thinking of trying it out myself. So great! Thanks for the recipe! Save me trouble to figure it out.

lilblackdots said...

I've totally forgotten this simple dish! Nyum!! Will cook this for dinner tonite..drools..

Terri @ A Daily Obsession said...

lilblackdots: how did it turn out??

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