Ngoh Hiang

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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400g pork loin
100g water chestnut
100g yam bean / jicama
1 onion
4cloves garlic
3tsp five spice powder
4tsp tapioca flour
4tsp glutinous rice flour
4tsp sugar
2tbsp light soya sauce
1tsp salt
1tsp pepper powder
1 egg
8-10bean curd skin (14 by 10 cm)
500ml oil for deep frying
1tbsp tapioca starch
coriander leaves
Dipping sauce:
2tbsp plum sauce
2tbsp white vinegar
1tbsp sugar
2tbsp chopped red chili



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