Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
For some of you who have bought red fermented tofu/ bean curd to make char siu, you could be wondering what other dishes can you cook with it. We wanted to make use of ours at home so we decided to whip this Nan Ru Pork or Nam Yu Pork 南乳炸肉 for you.
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
1st – marinate the pork for at least 2 hours
600g of pork loin with bones on
1/2 teaspoon of baking powder
1.5 teaspoons of sugar
1.5 tablespoons of oyster sauce
2 pieces of red fermented tofu
2 tablespoons of brine of red fermented tofu
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
2 teaspoons of cornflour
Before deep-frying, coat pork with sweet potato flour and rest the pork for at least 20 minutes before deep-frying.