Penang Loh Bak (Five Spice Meat Rolls)
This Five Spice Pork Rolls recipe is one of my mother-in-law's best dishes, and It is a dish that will be cooked during praying ancestors, festivals. It is one of the Chinese New Year dishes.
- Prep time
- 50 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Pork Shoulder
- 150 g Jicama
- 3 pcs Shallots
- 1 Leek
- 2 tbsp Five Spice Powder
- 4 tbsp Oyster Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Hua Diao Wine
- 3 tbsp Mung Bean Starch
- 1 Egg
- 2 pcs Bean Curd Skin (Large)
- Proper Amount Cooking Oil (for deep fried)
Instructions
- 1
Cut the pork into thin strips.
- 2
Shred the jicama and twist to dry the water.
- 3
Chop the leek and shallots finely.
- 4
Put the above ingredients into a large bowl, add in an egg, five-spice powder, oyster sauce, sesame oil, cooking wine, and mung bean starch, and stir in one direction until mix well.
- 5
Place in the refrigerator to marinate for 30 minutes.
- 6
Cut the large sheet of bean curd skin into a suitable size.
- 7
Put a proper amount of fillings on the bean curd, roll up and wrap.
- 8
Pour in proper amount of cooking oil in the hot pan, put in the five-spice meat rolls, and fry with low heat. Turn to high heat when It is almost cooked.
- 9
Let the fried five-spice meat rolls cool and drain the excess oil, then cut into small pieces and enjoy.