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| Deep Fried Pork Belly With Fermented Bean Curd - Hakka Style |
This is a dish that my whole family loves, it’s not my family’s recipe as it’s a traditional Hakka dish. My ancestral roots are from Foo-Chow, China. My mother’s family from Canton, I have learnt most of my cooking methods from my grandmother and our family’s old cook. But today I would like to share this recipe that was given to me from my partner’s father, he was a chef once, (I don’t know what he is doing now in the world yonder, maybe a chef too, who knows?)
