Ngoh Hiang

Mains
Pork
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

8-10 rolls

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.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pork loin
0.00
g
g
pork loin
0.00
g
g
water chestnut
0.00
g
g
water chestnut
0.00
g
g
yam bean / jicama
0.00
g
g
yam bean / jicama
0.00
onion
0.00
onion
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
tapioca flour
0.00
tsp
tsp
tapioca flour
0.00
tsp
tsp
glutinous rice flour
0.00
tsp
tsp
glutinous rice flour
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper powder
0.00
tsp
tsp
pepper powder
0.00
egg
0.00
egg
0.00
bean curd skin (14 by 10 cm)
0.00
bean curd skin (14 by 10 cm)
0.00
ml
ml
oil for deep frying
0.00
ml
ml
oil for deep frying
0.00
tsp
tsp
tapioca starch
0.00
tsp
tsp
tapioca starch
coriander leaves
coriander leaves

Dipping sauce

0.00
tbsp
tbsp
plum sauce
0.00
tbsp
tbsp
plum sauce
0.00
tbsp
tbsp
white vinegar
0.00
tbsp
tbsp
white vinegar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
chopped red chili
0.00
tbsp
tbsp
chopped red chili

Steps

1

Cut 400g pork loin into strips
Cut 400g pork loin into strips
Mark as completed

2

In a bowl add pork loin, 100g chopped water chestnut, 100g shredded yam beams
In a bowl add pork loin, 100g chopped water chestnut, 100g shredded yam beams
Mark as completed

3

Blend 4 cloves garlic and 1 onion in the food processor then add to pork mixture
Blend 4 cloves garlic and 1 onion in the food processor then add to pork mixture
Mark as completed

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
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
Mark as completed

5

Mix well then set aside to marinate to 2 hours
Mix well then set aside to marinate to 2 hours
Mark as completed

6

Mix 1 tbsp tapioca starch with 2 tbsp water to form a paste
Mix 1 tbsp tapioca starch with 2 tbsp water to form a paste
Mark as completed

7

Lay out bean curd skin (14 by 10 cm) add 2-3 spoons of marinated mixture
Lay out bean curd skin (14 by 10 cm) add 2-3 spoons of marinated mixture
Mark as completed

8

Fold the side, roll and seal the end with tapioca starch paste
Fold the side, roll and seal the end with tapioca starch paste
Mark as completed

9

Make sure to wrap them tightly, the amount makes about 8-10 rolls
Make sure to wrap them tightly, the amount makes about 8-10 rolls
Mark as completed

10

Heat 500ml oil in a pan to 180 degrees C
Heat 500ml oil in a pan to 180 degrees C
Mark as completed

11

Deep fry Ngoh Hiang in oil till golden brown, remove and drain on paper towel
Deep fry Ngoh Hiang in oil till golden brown, remove and drain on paper towel
Mark as completed

12

For dipping sauce, mix together 2 tbsp plum sauce, 2 tbsp white vinegar, 1 tbsp sugar and 2 tbsp chopped red chillies
For dipping sauce, mix together 2 tbsp plum sauce, 2 tbsp white vinegar, 1 tbsp sugar and 2 tbsp chopped red chillies
Mark as completed

13

Serve Ngoh Hiang with dipping sauce.
Serve Ngoh Hiang with dipping sauce.
Mark as completed

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