Comments on: Easy Hakka Fried Pork Belly With Red Fermented Beancurd (Hakka Char Yuk/ 客家炸肉) https://www.newmalaysiankitchen.com/easy-hakka-fried-pork-belly-with-red-fermented-beancurd-hakka-char-yuk-%e5%ae%a2%e5%ae%b6%e7%82%b8%e8%82%89/ Malaysian Recipes & Cooking Class Sat, 26 Jun 2021 16:31:37 +0000 hourly 1 https://wordpress.org/?v=4.9.29 By: Sara Khong https://www.newmalaysiankitchen.com/easy-hakka-fried-pork-belly-with-red-fermented-beancurd-hakka-char-yuk-%e5%ae%a2%e5%ae%b6%e7%82%b8%e8%82%89/#comment-4796 Tue, 29 Sep 2020 03:12:35 +0000 http://jasonkitchen.local/?p=693#comment-4796 I’ve not tried it but I’m sure you can. Yes, leave the skin on. Fat is important to make this dish taste good.

]]> By: Sara Khong https://www.newmalaysiankitchen.com/easy-hakka-fried-pork-belly-with-red-fermented-beancurd-hakka-char-yuk-%e5%ae%a2%e5%ae%b6%e7%82%b8%e8%82%89/#comment-4795 Tue, 29 Sep 2020 03:10:28 +0000 http://jasonkitchen.local/?p=693#comment-4795 Thanks for the idea. I shall try it the next time we have it!

]]> By: Kenny Low https://www.newmalaysiankitchen.com/easy-hakka-fried-pork-belly-with-red-fermented-beancurd-hakka-char-yuk-%e5%ae%a2%e5%ae%b6%e7%82%b8%e8%82%89/#comment-4791 Sun, 27 Sep 2020 05:44:47 +0000 http://jasonkitchen.local/?p=693#comment-4791 Thank you for this recipe! I tried it a second time today and experimented using the air fryer and it worked really great too! I used a little more flour to make it “drier” in the air fryer – cooked at 160 degree for 10 minutes then 200 degree for around 5 minutes till it was crispy. The oil rendered from the pork belly drips away nicely.

]]> By: B https://www.newmalaysiankitchen.com/easy-hakka-fried-pork-belly-with-red-fermented-beancurd-hakka-char-yuk-%e5%ae%a2%e5%ae%b6%e7%82%b8%e8%82%89/#comment-2462 Fri, 19 Jun 2020 14:40:00 +0000 http://jasonkitchen.local/?p=693#comment-2462 Can we make this with chicken thighs?
If so, do we cook it with skin on?
Thanks

]]> By: RECIPE: EASY HAKKA FRIED PORK BELLY WITH RED FERMENTED BEANCURD (HAKKA CHAR YUK/ 客家炸肉) – JewelPie https://www.newmalaysiankitchen.com/easy-hakka-fried-pork-belly-with-red-fermented-beancurd-hakka-char-yuk-%e5%ae%a2%e5%ae%b6%e7%82%b8%e8%82%89/#comment-53 Sat, 20 May 2017 14:04:41 +0000 http://jasonkitchen.local/?p=693#comment-53 […] INSTRUCTIONS AT NEW MALAYSIAN KITCHEN […]

]]> By: Red Fermented Beancurd (Nam yu/ 南乳) – New Malaysian Kitchen https://www.newmalaysiankitchen.com/easy-hakka-fried-pork-belly-with-red-fermented-beancurd-hakka-char-yuk-%e5%ae%a2%e5%ae%b6%e7%82%b8%e8%82%89/#comment-15 Sun, 07 May 2017 08:17:56 +0000 http://jasonkitchen.local/?p=693#comment-15 […] Hakka Fried Pork Belly With Fermented Red Beancurd (Hakka Char Yuk/ 客家炸肉) […]

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