Hakka fried pork and Hakka stew pork with fermented red beancurd | Food, travel, recipe & sights

Hakka fried pork and Hakka stew pork with fermented red beancurd

I bought a packed of flour from the deli in Cold Storage. If I remember correctly, it is Ajishan or Alishan. It is a small packet of flour flavoured with five spice powder and named as “Hakka Fried Pork”. Well, I have never heard or eaten Hakka fried pork before eventhough my hubby is a Hakka.

The powder smells good so I couldn’t resist trying. The instruction is to season pork with 2 pieces of fermented red beancurd and 3 tablespoons of Shao Xiang cooking wine. Easy, right?

I did a google and found that LittleGuy, BigKitchen has a recipe for it on his old blog. (new blog here)

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I seasoned the meat with the flour and two other ingredients and left them in the fridge overnight. The instruction is either deep fry the meat or stew it after deep frying. I tried both.

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I added one pig’s tail and hence, I stewed the deep fried pig’s tail with black fungus, a couple of garlics and one onion till it is soft. The end result is good too. However, I added a bit of sugar to the stew to enhance the taste.

My Hakka hubby actually never tasted this dish before. Hmmm…I wonder what had my mother-in-law been cooking? Anyway, my kids and hubby love it. The stew is a little bit like khau yoke.

Give this dish a try. I think it will taste nice when kept overnight.

Posted by lilian on August 13th, 2007 under Pork, Recipe

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3 Responses to “Hakka fried pork and Hakka stew pork with fermented red beancurd”

  1. ht Says:
    October 21st, 2007 at 2:26 pm

    hi there,
    I am married to a hakka family, and this dish is made by my mother in law during special occassions, and it is absolutely lovely. I am teochew, and had never heard or eaten such a dish prior to my marriage. Your photo looks great.

  2. SF Says:
    May 11th, 2008 at 11:08 pm

    Hakka fried pork is not a dish known to all Hakkas. I’m not too sure but it’s either a Taipu or Fui Chiu dish.

  3. sc Says:
    June 12th, 2008 at 1:03 am

    Jar nyok. Or something like that. Love that stuff. Usually grandma would use pork belly and deep fried. Sometimes stewed with black fungus after that. Yum.

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