这不是一般的炸肉——是用新鲜本地猪肉，加入红腐乳、花雕酒、五香粉、老姜和蒜头腌足一晚的手工调味。
由南兴自营厨房每日新鲜腌制，无防腐剂、无添加，保留传统炸肉最朴实的香酥与浓郁肉香。
250克一人份，懒人也能做出像样家常菜，简单加热，轻松享受妈妈牌的好味道。
✅ 建议料理方式：使用空气炸锅 180°C 约12-15分钟，或以中火油炸至金黄酥脆。
This isn’t just any fried pork. It’s marinated overnight with red fermented bean curd, Shaoxing wine, five-spice powder, garlic, shallots, and old ginger — using only the freshest local pork.
Lovingly prepared in Nam Heng’s in-house kitchen, without any preservatives, to preserve the nostalgic flavor of crispy-on-the-outside, juicy-on-the-inside traditional pork.
Perfectly portioned at 250g for one, it makes home cooking simple and soul-warming — even if you’re short on time or skills.
✅ Suggested cooking method: Air fry at 180°C for 12–15 minutes, or deep fry over medium heat until golden and crispy.
