Five-Spice Pork Rolls - Lor Bak

Five Spice Pork Rolls -Lor Bak

Ingredients

400g Pork (with a little fat attached)
4 Water chestnuts, diced
1/2 onion, diced
1 Tbsp chopped spring onion
1 Egg
1 Large piece Bean curd sheet, cut into 14x7cm each piece
Oil for deep-frying
Deep-Fried Firm Bean curd
Cucumber Slices

Seasoning
1/4 tsp White Pepper
1 tsp Five-Spice Powder (ng heong fan)
1 tsp Sugar
1½ Tbsp light soya sauce
1 tsp Oyster Sauce
1/2 tsp Sesame Oil
1 Tbsp Corn Flour or Sweet Potato Flour

Dipping sauce (combined)
4–5 Tbsp Thai sweet chili sauce
1 tsp Lime juice
2 pieces Peanut Candy (gong t'ng), crushed

Method

Cut the pork into small strips. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mix.

Marinate meat for at least an hour, or preferably several hours, in the refrigerator.

Put 1–2 tablespoons marinated mixture on to each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.

Steam rolls for 8 minutes. Remove, cool then deep-fry in hot oil until golden and crispy.

Cut into slices and serve with dipping sauce, deep-fried bean curd and cucumber.

(Recipe adapted from Cyberkuali by Amy Beh)