Family Style Meat Rolls [Penang Lor Bak]

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

Again there are many versions of this meat rolls all over the world.  Even in Malaysia, there are many different ways people prepare the so called meat rolls.  In Northern Malaysia especially Penang, it is different from the Southern Malaysia in terms of ingredients used.  Some add vegetables such as sengkuang 'yam bean' and leeks.  My Ma's version is simple with no vegetables but it really taste good, can be prepared and stored in freezer for 1-2 months.  Friends who have tried our recipe gave us a thumbs up.  Popularly known as 'Lor Bak' in Penang.

Ingredients

[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

1 egg

2 - 3 tbsp cornflour

Marinade

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

1. Season meat, pork fat with marinade.  Add in shallots, garlic, egg and cornflour.  Marinate for at least 1 hour or overnight.
2. Wrap marinated meat into meat rolls [like spring rolls].
3. Deep fry in medium heat till golden brown.  Remove and drain on kitchen paper.
4. Slice and serve immediately with chilli sauce, cucumber slices or pickled radish.