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There were some leftover red fermented bean curds (南乳) in the fridge.  So I decided to utilize them to prepare the fried pork with red fermented bean curd for tomorrow’s lunch. I prepared this dish using pork loin instead of streaky pork (五花肉) because I preferred to have leaner meat this time. But I suggest you to use the streaky pork in order to keep the perfect tenderness and natural  juiciness of the pork after deep frying. It is also recommended to marinate the meat overnight in the fridge so you are able to enjoy a robust flavor of the meat.

Ingredients:
1 lb pork loin or streaky pork
2 cubes red fermented bean curds
1 tbsp sesame oil
1 tbsp sugar
1 tbsp soy sauce
1 egg
cornstarch
all purpose flour

Preparation:

1. Cut the pork loin or streaky pork into bite size.
2. Marinate the cut meats overnight with red fermented bean curds, sesame oil, sugar, soy sauce and egg.

Cooking Method:

1. Medium heat deep-fryer with enough deep-frying oil.
2. Mix the cornstarch and all purpose flour equally in a bowl.
3. Coat the marinated meats evenly with the mixed flour.
4. Deep fry the coated meats until golden brown color.
5. Transfer meats to a plate with paper towels to absorb the oil.

Serves as part of a meal.