How to make Penang Lor Bak - Delicious Five-Spice Pork Rolls, wrapped in a crispy bean curd skin!

This week we kick off our Chinese New Year specialities! 🍊🍊

Lor Bak is a typical Hokkien dish that is popular in Malaysia. It is a meat roll which consists of pork marinated in five-spice powder and wrapped in bean curd skin. Anne’s version is the Penang one where the filling consists of sliced pork. The combination of the deep-fried salty bean curd skin and the flavourful sweet tender meat filling certainly hits all the right notes! In Singapore, it is called Ngoh Hiang. It tastes a little different from the Penang version as the filling is made of ground pork & prawns.

This Penang Lor Bak brings back vivid memories of our Ah Ma (Anne’s mum) who was a Penangite. Every Chinese New Year Eve we would gather at her home for reunion dinner and firecrackers! We would enjoy an array of dishes which she and her younger sister (our See-Ee-Po) would laboriously prepare including Birthday Mee and this delicious Lor Bak.

We hope you will enjoy our CNY family favourite ! 🧧🧧🍊🍊🧨🧨


Penang Lor Bak
Ingredients:
Makes about 8 meat rolls

1 sheet Bean Curd Skin (cut into 8 pieces)
300g Belly Pork
300g Lean Pork

Seasoning:
1 tbsp Vegetable Oil
1 tbsp Light Soy Sauce
1 tbsp Oyster sauce
1 tbsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
1 tsp Chicken Powder
2 tsp Five-Spice Powder
1/4 tsp White Pepper Powder

30g Chopped Spring Onions (about 2 stalks)
1 Egg
2 tbsp Tapioca Flour

To seal bean curd skin, make a thick paste with plain flour and water

Anne’s Tips:
If possible, try to get Unsalted Bean Curd sheets. However if you can’t, then Salted ones are ok. Just remember to wipe them down with a damp towel to remove some of the salt.