【客家南乳炸肉】Hakka Nam Yee Fried Pork

南乳炸肉是客家人的传统美食，过年过节的时候家里老人都会炸好一大盆，吃不完的南乳炸肉可以制作非常下饭好吃的南乳炸肉焖木耳，也是很多人的心中所爱。

Fried pork with fermented bean curd is a traditional Hakka delicacy, it is commonly serve during the Chinese New Year and other festivals.

The elders in the family will fry a large batch of this fried pork and served hot, and the leftover  can be used to make Nam Yee Fried Pork braised with black fungus, which is also a favorite of many.

材料：

500 克 五花肉 或 梅头肉

2 块 南乳

1 大勺 糖

2 小段 青葱

1/4 寸 姜

1/2 小勺 五香粉

1/4 小勺 胡椒粉

1 小勺 料酒

35 克 木薯粉

35 克 粘米粉

Ingredients:

500g pork belly 

2 pieces fermented bean curd/Nam Yee

1 tbsp sugar

1 stalk of scallion

1/4 inch ginger

1/2 tsp five spice powder

1/4 tsp white pepper powder

1 tsp cooking wine

35g tapioca starch

35g rice flour

1. 把姜葱加点水搅拌成姜葱水后和南乳，糖，五香粉，胡椒粉和料酒拌匀。

2. 五花肉洗净切成块状或者条状。

注：如果只打算一顿吃完的话，可以把五花肉去皮，不然炸出来的炸肉皮会很韧，口感没那么好。如果打算拿来做南乳炸肉焖木耳的话，我的喜好是把皮留着，焖煮的时候肉块会更完整，焖过的皮也很好吃。

3. 把肉块和腌料拌匀，腌制2-3个小时，或过夜。

4. 腌制好的肉块加上粘米粉和木薯粉拌匀。

5. 锅里热上一杯油，把五花肉分几批下锅中小火炸至表面金黄色即可起锅，趁热食用。

吃剩的南乳炸肉可以第二天焖木耳，又是一道美食噢！

1. Add some water to ginger and scallion and blend to make ginger and scallion water,  mix the blended ginger scallion with fermented bean curd, sugar, five-spice powder, pepper powder and cooking wine.

2. Clean the pork belly and cut it into pieces or strips.

Note: If you only plan to eat it in one meal, you can remove the skin. If you plan to use it to make Nam Yee fried pork braised black fungus, it is best to keep the skin, the skin adds texture to the braise and retain the form of pork in longer cooking time.

3. Mix the pork belly and marinade, marinate it for 2-3 hours, or overnight.

4. Add rice flour and tapioca flour to the marinated pork and mix well.

5. Heat a cup of oil in a frying pan, fry the pork belly in batches over medium-low heat until  golden brown, remove from the pan and serve hot.