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Bean Curd Wrapped Pork Roll (Lor Bak) Recipe

Bean Curd Wrapped Pork Roll (Lor Bak) Recipe

Bean Curd Wrapped Pork Roll (Lor Bak) Recipe

Ingredients :

    • Pork – 300 g, cut into 2 x 11.5-cm strips
    • Dried bean curd skin (fu pei) – 6, about 20-cm square each
    • Egg white – 1/2, beaten
    • Cooking oil for deep-frying
    • Chilli sauce

Seasoning

    • Onion – 1, peeled and ground
    • Oyster sauce – 1 dsp
    • Light soy sauce – 1 dsp
    • Dark soy sauce – 1 tsp
    • Sugar – 1 tsp
    • Five-spice powder – 1 tsp
    • Salt – 1/2 tsp
    • Egg – 1, beaten

Method :

    1. Marinate pork strips with combined seasoning ingredients for 2 hours or overnight in the refrigerator.
    2. Spread out a square of bean curd skin and place 2 strips of meat lengthwise on sheet. Wrap and roll up like a spring roll. Seal edges with a little beaten egg white.
    3. Prick bean curd skin with a needle to prevent air bubbles forming when frying. Repeat with remaining pork and bean curd skin sheets.
    4. Heat oil for deep-frying until hot. Reduce heat and deep-fry bean curd rolls until golden brown. Drain from oil.
    5. Cut into bite-sized pieces and serve with chilli sauce.

Preparation time : 20 minutes
Cooking time : 12 minutes
Serves 6