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Penang lor bak
Five-spice pork rolls
Lor bak — five-spice pork rolls wrapped in beancurd skin, fried crisp
MalaysianEvery Penang lor bak stall shows off a tray of fried things, but the five-spice pork roll is the reason people queue. Minced pork and chopped water chestnut, seasoned with five-spice, soy and garlic, are rolled tight in sheets of dried beancurd skin, steamed, then fried until the skin shatters like thin pastry. Slices are dipped in two sauces: a thick, starchy 'lor' gravy streaked with egg and a bright chilli sauce. They are a favourite with drinks at the hawker centres along Kimberley Street or as part of a Chinese New Year spread. Chef's tip: wipe the beancurd skin with a damp cloth rather than soaking it; too wet and it tears and will not crisp.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the rolls
- 1 ⅛ lb minced porkwith some fat
- 4 oz water chestnutsfresh or tinned, finely chopped
- 1 onionfinely chopped
- 3 cloves garlicminced
- 1 ½ tsp five-spice powder1 tsp for the filling, 1/2 tsp for the gravy
- 2 tbsp light soy saucesplit between filling and gravy
- 2 tsp sugarsplit between filling and gravy
- ½ tsp ground white pepper
- 3 tbsp cornflour1 tbsp for the filling, 2 tbsp for the gravy
- 2 egg1 for the filling, 1 for the gravy
- 2 dried beancurd skin sheetslarge, cut into 4 rectangles about 20 × 15 cm
- 2 cups vegetable oilfor frying
For the lor gravy
- 1 ¾ cups pork or chicken stock
- 1 tbsp dark soy sauce
To serve
- ½ cup chilli sauce
- 1 cucumber (optional)sliced
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What you'll need
Spices & pantry
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Method
0/8 doneStep 1: Mix 1 ⅛ lb minced pork, 4 oz water chestnuts, 1 onion, 3 cloves garlic, 1 teaspoon of the 1 tsp five-spice powder, 1 tablespoon of the 1 tbsp light soy sauce, 1 teaspoon of the 1 tsp sugar, ½ tsp ground white pepper, 1 tablespoon of the 1 tbsp cornflour and 1 of the 1 egg. Stir firmly for 2 minutes until sticky and holding together. Wash your board and hands after handling the raw pork.
Step 2: Wipe each 2 dried beancurd skin sheets piece on both sides with a damp cloth until just pliable. Spoon a quarter of the filling along the long edge in a log about 3 cm thick.
Step 3: Roll up tightly, tucking in the ends like a spring roll, and seal the edge with a dab of the filling. Don't overfill: fat rolls burst in the steamer and the centre stays raw when fried.
Step 4: Steam the rolls on an oiled plate over a high heat for 15 minutes until firm. A thermometer in the centre should read 160°F (160 °F). Leave them to cool and dry for 10 minutes.
15 minStep 5: Heat 2 cups vegetable oil in a wok to 350°F over a medium-high heat. Fry the rolls two at a time for 4–5 minutes, turning, until the skin is deep golden and blistered. Drain on kitchen paper.
10 minStep 6: For the gravy, bring 1 ¾ cups pork or chicken stock to the boil with 1 tbsp dark soy sauce, the rest of the 1 tbsp light soy sauce, 1 tsp sugar and ½ tsp five-spice powder. Stir in the remaining 2 tbsp cornflour mixed with 3 tablespoons of water and simmer until thick and glossy.
4 minStep 7: Take the pan off the heat, beat the remaining 1 egg and drizzle it in a thin stream while stirring slowly, so it sets in ribbons. Return to a low heat for 1 minute until the egg is fully cooked.
1 minStep 8: Slice the rolls diagonally and serve with the warm lor gravy, ½ cup chilli sauce and cucumber.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 28 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does penang lor bak take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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