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.
400g pork loin
100g water chestnut
100g yam bean / jicama
1 onion
4 cloves garlic
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
1 egg
8-10 bean curd skin (14 by 10 cm)
500ml oil for deep frying
1 tbsp tapioca starch
coriander leaves
2 tbsp plum sauce
2 tbsp white vinegar
1 tbsp sugar
2 tbsp chopped red chili
Cut 400g pork loin into strips
In a bowl add pork loin, 100g chopped water chestnut, 100g shredded yam beams
Blend 4 cloves garlic and 1 onion in the food processor then add to pork mixture
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
Mix well then set aside to marinate to 2 hours
Mix 1 tbsp tapioca starch with 2 tbsp water to form a paste
Lay out bean curd skin (14 by 10 cm) add 2-3 spoons of marinated mixture
Fold the side, roll and seal the end with tapioca starch paste
Make sure to wrap them tightly, the amount makes about 8-10 rolls
Heat 500ml oil in a pan to 180 degrees C
Deep fry Ngoh Hiang in oil till golden brown, remove and drain on paper towel
For dipping sauce, mix together 2 tbsp plum sauce, 2 tbsp white vinegar, 1 tbsp sugar and 2 tbsp chopped red chillies
Serve Ngoh Hiang with dipping sauce.
