Five-Spice Pork Roll (Loh Bak)
Five Spice Pork Rolls or Loh bak, a Malaysian recipe with 5-spice marinated pork wrapped with bean curd skin and deep-fried. So yummy.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pieces bean curd sheets (cut into 6" x 8" rectangles)
- 500 g (1 lb) lean pork (cut into strips)
- 300 g (10oz) water chestnuts (skinned and chopped finely)
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 cucumber (optional)
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon chicken stock granules (chicken bouillon)
- 2 teaspoons five-spice powder
- 1 egg (lightly beaten)
- 2 tablespoons tapioca flour
- 1 dash white pepper powder
Instructions
- 1
Combine the seasonings and add the lean pork strips. Marinate the pork overnight.
- 2
Chop the water chestnuts and combine them with the marinated pork. Add the garlic and onion, and mix well.
- 3
Lay one sheet of pre-cut bean curd skin on a flat surface. Lightly dab it with water to soften it. Spoon the mixture onto the sheet, fold in the two sides, and roll it up tightly. Seal the edges with the marinade juice.
- 4
Heat a wok and pour in 2 cups of cooking oil. Deep-fry the meat rolls over medium heat until golden brown.
- 5
Drain on paper towels and serve with sliced cucumber and chili sauce.