Chinese Cooking : Nam Yue Pork Belly

Nam Yue ( 南乳) is red fermented bean curd that is popular with Chinese dishes. Pungent and savory, it is also a very aromatic although one might find that acquired taste would be required to enjoy such dishes.

Tonight, for dinner, I decided to whip up something simple yet delicious that I know my family would enjoy. This recipe commonly uses chicken wings or spare ribs. However, unfortunately, I only had pork belly in my fridge so decided that give it a try as well.


  • 10 pcs of chicken wings / 500 gm spare ribs / 500 gm pork belly (cut into small pieces)
  • 3 tablespoon of tapioca flour


  • 2 tablespoons of finely chopped garlic
  • 4 pieces of Nam Yue (南乳) + 1 tablespoon of the gravy that comes in the bottle
  • 1/2 teaspoon of salt
  • 1 1/2 tablespoon of sugar
  • 3 tablespoon of Xiao Hsing Wine (Chinese cooking wine)
  • 1/2 teaspoon of sesame oil
  • 1/2 teaspoon of oyster sauce
  • 1/2 teaspoon of baking soda


  1. Place all the seasoning ingredients into the bowl and mix well
  2. Add the meat of your choice and mix until well coated
  3. Add in the tapioca flour and mix well and all meat are coated
  4. Marinate for a minimum of 2 hours or overnight 
  5. Heat up the oil for deep frying. Fried until golden brown
  6. Serve hot

Note: I served the Nam Yue Pork Belly with fried rice for a simple dinner 😉


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