Lorbak 五香肉卷 (Penang Five Spice Meat Rolls)
Lorbak 五香肉卷 (Penang Five Spice Meat Rolls)
Ingredients
- 600 g pork belly, cut into thin strips
- 1 egg
- 4 shallots, chopped
- 3 garlic cloves, minced
- 1 leek, green parts only, chopped
- 1 1/2 tablespoons sweet potato starch
- 1 teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 4 teaspoons Chinese five spice powder
- 1 tablespoon soy sauce, or to taste
- 5 pieces bean curd skin
- as needed cornstarch slurry, for sealing
- as needed oil, for frying
Instructions
- 1
Cut the pork belly into thin strips.
⏱️ 5 min
- 2
In a large bowl, combine the pork belly strips with the chopped shallots, minced garlic, chopped leek (green parts only), oyster sauce, salt, sugar, sesame oil, Chinese five spice powder, white pepper, and soy sauce. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 5 min
- 3
Add the sweet potato starch and the egg to the pork mixture. Mix again thoroughly by hand until all ingredients are well incorporated.
⏱️ 5 min
- 4
Marinate the meat mixture for at least 30 minutes. This is a passive time step.
- 5
While the meat marinates, gently wipe each piece of bean curd skin with a damp cloth to clean it.
⏱️ 5 min
- 6
Lay out one piece of bean curd skin. Scoop a portion of the marinated meat filling onto the skin, arranging it nicely and leaving a small gap at the edges.
⏱️ 1 min
- 7
Apply a small amount of cornstarch slurry (or water) to the side edge of the bean curd skin to help with sealing.
⏱️ 1 min
- 8
Fold both sides of the bean curd skin in towards the center. Slowly and tightly roll up the bean curd skin from one end, enclosing the meat filling. Use the cornstarch slurry to seal the long edge and both ends of the roll. Repeat for the remaining rolls.
⏱️ 8 min
- 9
Heat oil in a pan over medium heat. To test if the oil is ready, dip chopsticks into it; if small bubbles appear, the oil is hot enough.
⏱️ 2 min
- 10
Carefully place the meat rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min
- 11
Fry the rolls until they are golden brown and crispy, turning them halfway through to ensure even cooking on all sides.
⏱️ 10 min
- 12
Remove the fried rolls from the oil using a strainer and place them on a wire rack or paper towels to drain excess oil. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lorbak 五香肉卷 (Penang Five Spice Meat Rolls)
- 600 g pork belly, cut into thin strips
- 1 egg
- 4 shallots, chopped
- 3 garlic cloves, minced
- 1 leek, green parts only, chopped
- 1 1/2 tablespoons sweet potato starch
- 1 teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 4 teaspoons Chinese five spice powder
- 1 tablespoon soy sauce, or to taste
- 5 pieces bean curd skin
- as needed cornstarch slurry, for sealing
- as needed oil, for frying
Instructions
- 1
Cut the pork belly into thin strips.
⏱️ 5 min - 2
In a large bowl, combine the pork belly strips with the chopped shallots, minced garlic, chopped leek (green parts only), oyster sauce, salt, sugar, sesame oil, Chinese five spice powder, white pepper, and soy sauce. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 5 min - 3
Add the sweet potato starch and the egg to the pork mixture. Mix again thoroughly by hand until all ingredients are well incorporated.
⏱️ 5 min - 4
Marinate the meat mixture for at least 30 minutes. This is a passive time step.
- 5
While the meat marinates, gently wipe each piece of bean curd skin with a damp cloth to clean it.
⏱️ 5 min - 6
Lay out one piece of bean curd skin. Scoop a portion of the marinated meat filling onto the skin, arranging it nicely and leaving a small gap at the edges.
⏱️ 1 min - 7
Apply a small amount of cornstarch slurry (or water) to the side edge of the bean curd skin to help with sealing.
⏱️ 1 min - 8
Fold both sides of the bean curd skin in towards the center. Slowly and tightly roll up the bean curd skin from one end, enclosing the meat filling. Use the cornstarch slurry to seal the long edge and both ends of the roll. Repeat for the remaining rolls.
⏱️ 8 min - 9
Heat oil in a pan over medium heat. To test if the oil is ready, dip chopsticks into it; if small bubbles appear, the oil is hot enough.
⏱️ 2 min - 10
Carefully place the meat rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min - 11
Fry the rolls until they are golden brown and crispy, turning them halfway through to ensure even cooking on all sides.
⏱️ 10 min - 12
Remove the fried rolls from the oil using a strainer and place them on a wire rack or paper towels to drain excess oil. Serve immediately and enjoy!
⏱️ 1 min