After tasting these unforgettable treats in Taiwan last year, I have been dying to try them in my own kitchen. I googled a little, watched a few Taiwanese cooking programs and tweaked the recipes accordingly, based on instinct. LOL. It was surprisingly good although you may prefer to slice the pork before marinating if you prefer stronger flavours.
Ingredients:
2 pieces pork belly or pork fillet
2 tablespoons red wine dregs
1 tablespoon rice wine
1 tablespoon minced ginger
1 clove garlic, minced
2 tablespoons corn or tapioca flour
1 cup cooking oil
Method:
Marinate the pork (sliced or unsliced) with all the seasonings and refrigerator for at least 4 hours or overnight.
Heat the wok with the oil. Before frying, coat the pork with corn or tapioca flour, shaking off the excess.
Depending on the size of the pork, fry them in the hot oil until it turns light brown in colour. Drain them on kitchen towel and serve.
