PENANG LORBAK (PORK ROLL IN BEANCURD SHEETS)

 PENANG LORBAK

(5-spice pork strips wrapped in beancurd skin)

600g shoulder pork OR Boneless Chicken wholelegs, sliced into thin strips of abt 1cm thickness x 15cm length

1 large Bombay onion, cut into thin wedges

1 sheet beancurd skin, cut into 10 pcs

3-4 water chestnuts, chopped

Pork Seasoning: 1 tspn 5-spice powder, 1/2 tspn white pepper powder, 1 tbsp light soy sauce, 1 egg, 1 tspn salt, 2 tspn sugar, 1 tbsp corn flour

1) Marinade pork strips with seasoning overnight in fridge.

Stir in chopped water chestnut just before wrapping with beancurd skin

2) Place a sheet of beancurd skin on a clean n dry cutting board. Wipe beancurd skin with a damp tea towel.

3) Arrange pork strips on one end of d beancurd skin, lengthways. Arrange a few thin onion wedges on top of pork. Roll up tightly and seal with a little cornstarch water on the edges.

4) Repeat Step 3 until finish.

5) Heat up some oil on a frying pan for shallow frying.

6) Fry Lorbak in batches in medium fire, turning once to brown evenly and pork is cooked inside.

7) Slice cooked in a slant Lorbak into 1” length pieces.

8 ) Serve warm with chilli sauce dip.

Sauce Dip:

2 tbsp plum sauce, 50 ml rice vinegar, 1 tbsp chilli-garlic sauce, 2 tbsp sugar, pinch of salt, 1 tbsp toasted sesame seeds