Fried Pork Belly with Fermented Red Beancurd 南乳炸肉

Main Ingredients:
500 g pork belly, skin removed, cut into small pieces
cooking oil, as needed (see tips)

Marinade Ingredients:
1 egg
6 pcs fermented red beancurd
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp ginger juice
1 tbsp garlic juice
1 tbsp cooking wine
⅓ tsp white pepper
½ tsp five-spice powder
2 tbsp plain flour
1 tbsp custard powder
4 tbsp potato starch

Preparation:
1. In a mixing bowl, combine pork belly with all the marinade ingredients. Mix well and marinate for at least 2 hours, or overnight for best results.

Cooking Steps:
1. Pour oil into the inner pot, select “Deep Fry” mode, set temperature and time at 150°C; 30 minutes, start heating the oil. (see tips)

2. Add the marinated pork pieces into the hot oil and deep fry for approx. 15 minutes until light golden. Remove the fried pork piecesand set aside.

3. Re-select “Deep Fry” mode, set temperature and time at 190°C; 5 minutes. Once the oil is reheated, return the reserved pork pieces into the inner pot and deep fry again for approx. 3 minutes or until golden brown and crispy. Remove and drain excess oil, serve hot.

Tips:
– Ensure the amount of cooking oil is sufficient to submerge all the pork belly pieces in the inner pot.

– If desired, you may insert the frying basket to the inner pot before frying.

– If the preset frying time is insufficient, you can extend the time as needed.

主要材料：
500克花腩肉; 去皮，切小块
适量食用油（参考贴士）

腌制材料：
1粒鸡蛋
6块南乳
1汤匙蚝油
1茶匙麻油
1汤匙姜汁
1汤匙蒜汁
1汤匙料酒
⅓ 茶匙白胡椒粉
½ 茶匙五香粉
2汤匙普通面粉
1汤匙蛋黄粉
4汤匙马铃薯粉

事前准备：
1. 在一个碗中，加入花腩肉和所有腌制材料，搅拌均匀，放置一旁腌制至少2小时，或隔夜以达到最佳效果。

做法：
1. 将油倒入内锅中，选择“Deep Fry”模式，设定温度和时间为150°C; 30分钟，开始热油。（参考贴士）

2. 将腌制好的花腩肉放入热油中，油炸约15分钟至呈浅金黄色。将炸花肉捞起，放置一旁备用。

3. 重新选择“Deep Fry”模式，设定温度和时间为190°C; 5分钟。待重新热油后，将备用的炸花腩肉再次放入热油中，油炸约3分钟或直至表面金黄酥脆，取出沥干多余的油，趁热享用。