Deep Fried Nam Yee Pork Belly

300gm Fah Yoke (get some with fat so it will taste better), cut into desired size.
400gm (more or less) for deep frying

Marinade
Half or less bowl of shallot juice
2 1/2 cube of lam yue
2 tbsp fah tiew wine
1 no egg to be added before deep frying
1 tbsp tapioca flour to be added before deep frying

Method
1. Add in marinade into pork and marinade for 2 hours
2. Heat up oil in a pot for deep frying.
3. Add in egg and cornflour into pork and mix well.
4. Deep fry in high heat until golden brown.
5. Dish and drain. Serve hot.

* Do not deep fry for too long if not meat will not be tender.

* You may replace fah yoke with pork ribs or chicken breast meat.

* You can also dip into Kampung Koh Chilli Sauce.