Ngoh Hiang – 五香肉卷

Ngoh Hiang (五香肉卷), also known in some cases as Lor Bak, is always a favourite dish for Hokkien and Teochew people. A whole array of ingredients are added into strips pork, seasoned well with five spice powder and wrapped in dried beancurd skin. Our version, has a crispy skin on the outside paired with the sweet and sour dipping sauce, is sure to wake you appetite up! If you have the time let the pork marinate overnight.

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  • Servings: 8-10 rolls

  • Time: 15 min

  • Skill: Intermediate

Ingredients:

  1. 400g pork loin

  2. 100g water chestnut

  3. 100g yam bean / jicama

  4. 1 onion

  5. 4 cloves garlic

  6. 3 tsp five spice powder

  7. 4 tsp tapioca flour

  8. 4 tsp glutinous rice flour

  9. 4 tsp sugar

  10. 2 tbsp light soya sauce

  11. 1 tsp salt

  12. 1 tsp pepper powder

  13. 1 egg

  14. 8-10 bean curd skin (14 by 10 cm)

  15. 500ml oil for deep frying

  16. 1 tbsp tapioca starch

  17. coriander leaves

Dipping sauce:

  1. 2 tbsp plum sauce

  2. 2 tbsp white vinegar

  3. 1 tbsp sugar

  4. 2 tbsp chopped red chili

Steps:

  1. Cut 400g pork loin into strips

  2. In a bowl add pork loin, 100g chopped water chestnut, 100g shredded yam beams

  3. Blend 4 cloves garlic and 1 onion in the food processor then add to pork mixture

  4. Next add 3 tsp five spice powder, 4 tsp tapioca flour, 4 tsp glutinous rice flour, 4 tsp sugar, 2 tbsp light soya sauce, 1 tsp salt, 1 tsp pepper powder, and 1 egg

  5. Mix well then set aside to marinate to 2 hours

  6. Mix 1 tbsp tapioca starch with 2 tbsp water to form a paste

  7. Lay out bean curd skin (14 by 10 cm) add 2-3 spoons of marinated mixture

  8. Fold the side, roll and seal the end with tapioca starch paste

  9. Make sure to wrap them tightly, the amount makes about 8-10 rolls

  10. Heat 500ml oil in a pan to 180 degrees C

  11. Deep fry Ngoh Hiang in oil till golden brown, remove and drain on paper towel

  12. For dipping sauce, mix together 2 tbsp plum sauce, 2 tbsp white vinegar, 1 tbsp sugar and 2 tbsp chopped red chillies

  13. Serve Ngoh Hiang with dipping sauce.