Home Cooked Hakka Nam Yee Meat Stewed 客家炸肉

 
This is my first attempt of making this Hakka dish, in fact, it has to make the Hakka Nam Yee Sauce before hand. However due to time consuming, I have cutting it real short and also due to health reason I decided not to deep fried the pork belly which the recipe said it’s required.

This Hakka Nam Yee Sauce is also can be used for Hakka Steamed Pork Belly with Yam (芋頭扣肉). Head

Let’s start with the sauce, ingredients were easily obtained from the market, in fact, I did not blend it as I do not have a food processor, … how I wish to have one now… and it would be absolutely perfect if it’s a Kitchen Aid brand. Ok, to cut it short,…. Here’s the ingredients –

a.       8 pieces of nam yee / fermented red bean curd

b.      3 tbsp chopped garlic

c.       3 tbsp chopped shallots

d.      1 tsp chopped ginger

e.       2 star anise

f.       5cm cinnamon stick

g.      3 tbsp oyster sauce

h.      2 tbsp sugar

i.        1 tsp sesame oil

j.        2 tbsp Shaoxing wine (绍兴酒)

k.      500ml water, 100ml oil

Method –

Heat up 5 tbsp oil, sauté chopped shallot, garlic and ginger until fragrant. Add in the remaining ingredients and bring to boil until thick. I excluded the Shaoxing Wine as hubby just couldn’t stand the taste and the smell, though we know wine can be evaporated.

Once the sauce is cooked, rest it to cool and keep in the airtight container and store in the fridge as and when needed.

Here’s the dish that I’ve tried to cook from this Nam Yee sauce –

Ingredients –

a.       600g pork belly sliced thickly

b.      100g black fungus, soaked

c.       2 tbsp Hakka Nam Yee Sauce

d.      1500ml water

Marinade –

2 tbsp Hakka Nam Yee Sauce

3 tbsp water

1 tbsp plain flour

1 tbsp corn flour

5 cups oil for deep-frying

Method –

1.      Combine pork belly with marinade and marinade for 2 hours

2.      Heat up oil for deep frying, put in pork belly and deep fry until brown. Dish and drain.

3.      Put in all ingredients and water into a stock pot and bring to boil.  Lower the heat and continue to simmer for 45 minutes or until the pork is tender. (serves 4 to 5)

 

Happy cooking!!






Source: Hawker's Fair Sauces