Ingredients
300g pork belly (cubed)
2 nam yee
1 tbsp onion powder
2 tbsp shaoxing wine
1 egg
2.5 tbsp tapioca flour
1 tbsp rice flour
Oil (deep frying)
Steps
1. Marinate the meat overnight with all the seasoning (except the flour), covered in fridge.
2. Just before frying, mix the flour in thoroughly.
3. Fry meat till golden brown, drain on kitchen towel.
4. Bon appetit!
Note
1. I dished out the meat once they float onto the surface of the oil (but turned golden brown) then airfried them at 180 deg C for another 5 mins (in a preheated airfryer) to further cook them and 'squeeze' out excess oil.
2. The pork were crispy while hot but the crispiness decrease with time. Will try the plain & corn flour combi next time.
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