Penang Loh Bak | Ngo Hiang | Five Spice Meat Rolls 🍖 檳城卤肉 | 五香肉卷 | 五香春卷 [My Lovely Recipes] 

This Five Spice Pork Rolls recipe is one of my mother-in-law's best dishes, and It is a dish that will be cooked during praying ancestors, festivals. It is one of the CNY dishes. Penang is mostly Hokkien people, and the Hokkien called It Loh Bak. Generally, in hawker food centres, the Loh Bak is served with fried shrimp cakes, fried tofu and preserved eggs etc. And is also served with unique five spice sauce and chili sauce. It is usually sold in places where Chinese opera troupe is performed at the birth of God. Otherwise, It is also sold in some hawker centres or coffee shops. It is one of the popular Penang hawker foods.
Five Spice Meat Rolls are a snack, a dish that is suit to eat with noodles, rice, or a beer. This dish is eaten by poor people in the early days. The leftover meat and vegetables were marinated with five-spice powder and then wrapped with bean curd skin and deep-fried. It is similar to the chicken rolls in Taiwan. It originated in southern Fujian. And it is also known as Ngo Hiang, Lor Bak, Loh Bak, Sausage Pork Rolls, or Chinese meat rolls.
🖨️ Print This Recipe or Adjust Serving Size :
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🔪 Preparation Time: 50 minutes
🍲 Cooking Time: 20 minutes
🍽️ Serving: 16 pieces
🌱 INGREDIENTS
- 500g Pork Shoulder
- 150g Jicama
- 3pcs Shallots
- 1 Leek
- 2 tbsp Five Spice Powder
- 4 tbsp Oyster Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Hua Diao Wine
- 3 tbsp Mung Bean Starch
- 1 Egg
- 2pcs Bean Curd Skin (Large)
- Proper Amount Cooking Oil (for deep fried)
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這款五香肉卷做法是我家婆的拿手好菜，每逢過節祭祖都會煮的菜餚，也是農曆新年的年菜之一。檳城福建人居多，而福建話叫滷肉（Loh Bak）。一般在外面吃鹵肉是自選配料，有炸蝦餅、炸豆干和皮蛋等等，還配上有獨特的滷汁醬和辣椒醬。通常在神誕有戲班演出的地方就吃得到了，不然在一些小販中心或咖啡店也有售賣，是地道檳城美食之一。
滷肉是小吃，是搭配麵食或當下酒菜的料理。這道料理是早期人民生活貧苦，將吃剩的菜肉用五香粉醃製後用豆腐皮將這些菜肉包成肉卷再下鍋油炸而成。它與台灣的雞卷相似，源自於福建閩南一帶，在福建原鄉，這道料理被稱為炸五香、五香卷及炸五香條等多種叫法。
🖨️打印這食譜或調整食譜的份量 :
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🔪 準備時間 ：50分鐘
🍲 烹飪時間 ：20分鐘
🍽️ 份量：16條
🌱食材
- 500克 夾心肉（切條）
- 150克 沙葛
- 3粒 紅蔥頭
- 1根 青蒜
- 2湯匙 五香粉
- 4湯匙 蠔油
- 1湯匙 麻油
- 2湯匙 花雕酒
- 3湯匙 綠豆粉
- 1粒 雞蛋
- 2大張 豆皮
- 適量食用油 （用於油炸）
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