Deepfried Pork Belly Marinated in Fermented Red Beancurd

When I blogged about Hakka Pork Belly & Black Fungus, I had simultaneously prepared this version of pork belly. The marinade is exactly the same for 300gm of pork. I only had the pork belly cut into thin slices to get that crunchy feel. See how the pork has a shine on its surface? This can be obtained from observing the temperature of your frying oil and how long you deepfry the pork. You'd think that I have caramelised the pork but look, there's not a grain of sugar in the recipe!

 Deepfried Pork Belly Marinated in Fermented Red Beancurd

Ingredients:
300gm pork belly, sliced 0.3cm thick

Pork Marinade:
1 cube of fermented beancurd (Nam Yue)
1 tbsp of Nam Yue juice from the bottle
1 tsp of oyster sauce
1 tbsp of Chinese rose wine
1 tbsp cornflour
A dash of pepper
1 small egg, beaten

Method:

1. Marinade the pork at least 2 hours before frying.
2. Heat up enough oil for deep frying. Drop the pork slices into the oil only when the oil is smoking hot.
3. At this time, you might want to be holding steel strainer in one hand and a tong/chopstick in the other. 
4. It will take you 1 to 1.5 minute to cook these pork belly. Stir the slices around with your chopstick for even frying.
5. Drain with strainer and plate. Don't bother using the kitchen towel to soak up the oil as it will only soften the crunchy slices. I assure you there's very little oil residue on your pork slices if you fry on high heat.
6. Serve hot!