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Ngo Hiang Lor Bak (Crispy Five Spice Pork Rolls) fried with Phillips Airfryer.

I have been missing my late mother’s Penang Lor Bak. To satisfy the craving I decided to try something similar but with less meat and more vegetables as a healthier alternative. My mother’s Lor Bak recipe was slightly different with only strips of pork, a little onion, garlic, corn flour and egg.

I didn’t have any prawns in my freezer and omitted the ingredient in this recipe. But you can add prawn if you like and it would give it an additional tasty dimension. I fried the pork rolls using our Air Fryer to avoid the oily deep frying and it turned out crispy and delicious.

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Recipe - Ngo Hiang Lor Bak (Crispy Five Spice Pork Rolls)

Yields: 7 rolls

INGREDIENTS:

1 sheet bean curd skin

2 tsp corn flour + 1 ½ tbsp water (mixed well)

Cooking oil

Filling:

200g minced pork belly

1 ½ big onion, around 100g (finely chopped)

8 water chestnuts (peeled and coarsely chopped)

½ carrot, around 50g (diced)

4 tsp corn flour

1 eggs (beaten)

Seasoning:

1 tsp five spice powder

Pinch of white pepper

1 tsp salt

1 tbsp soy sauce

2 tsp sesame oil

METHOD:

Mix all the filling seasoning ingredients in a large bowl until thoroughly mixed. Set aside in the fridge at least for one hour or you may and marinade overnight in the fridge.
Wipe both sides bean curd skin with slightly damp cloth; then cut to 15 cm X 18 cm pieces
To wrap the Ngoh Hiang:

Place the bean curd skin on tabletop.
Place the filling in the lower half of the bean curd skin, leaving gap at the bottom and the sides (around 1 ½ cm to 2 cm).Fold the edge over the filling, fold in the both sides and roll up to form a log.
Seal the end with the corn flour mixture.

Preheat the Airflyer (Phillips Airflyer) to 180 C.
Brush the Ngoh Hiang rolls with cooking oil. Air fly for 5 minutes and flip the Nogh Hiang rolls and air fly for another 5 minutes.
Serve while still warm.
You may keep the uncooked Ngoh Hiang rolls in freezer.