|How lovely is the texture of the Meat Roll. See the pieces of meat?|
|Fried Lor Bak after frying|
|Frying 'Lor Bak' from cold oil|
[makes about 18 rolls]
600 gm pork [tender meat] - cut strips
100 gm pork fat - cut strips
50 gm shallots - sliced thinly
3 cloves garlic - chopped finely
2 - 3 tbsp cornflour
1 piece fermented bean curd 'nam yee'
1 1/2 tbsp sugar
1 1/2 tsp 5 spice powder
1/2 tsp pepper
1/2 tsp salt
a dash msg
1 tbsp margarine/butter
1 big piece beancurd skin [foo peh] - cut 20 equal size pieces
- Season meat, pork fat with marinade. Add in shallots, garlic, egg and cornflour. Marinate for at least 1 hour or overnight.
- Wrap marinated meat into meat rolls [like spring rolls].
- Deep fry in medium heat till golden brown. Remove and drain on kitchen paper.
- Slice and serve immediately with chilli sauce, cucumber slices or pickled radish.