By If you’ve ever strolled through a food market in Penang, you’ve probably seen or tasted Lor Bak—Malaysia’s iconic five-spice pork rolls. These deep-fried delights, wrapped in thin bean curd skin and packed with aromatic, marinated pork, are a staple in Nyonya cuisine and Penang street food culture.
Crispy on the outside and juicy on the inside, Lor Bak is a celebration of texture and flavor. This article will guide you through an authentic Lor Bak recipe, breaking down the ingredients, preparation, frying techniques, and tips for getting that perfect crunch at home.
What Is Lor Bak? A Malaysian Classic
Lor Bak, also spelled Loh Bak or Ngoh Hiang in other regions, is a dish of marinated minced or sliced pork, seasoned with Chinese five-spice powder, wrapped in bean curd (tofu) skin, and deep-fried until golden brown.
Though its origins trace back to Chinese Hokkien and Teochew immigrants, Lor Bak has been adapted into a uniquely Malaysian-Chinese specialty, especially in Penang, where it’s typically served with chili sauce and lor (thick soy-based gravy).
Ingredients for Authentic Lor Bak
Main Ingredients
- 500g pork shoulder or belly, sliced into thin strips (not minced)
- 1 egg (for binding)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon five-spice powder
- 1 tablespoon cornflour
Optional Additions
- Water chestnuts or carrots, julienned for crunch
- Spring onions, finely chopped
- Prawns or minced chicken (for variety)
Wrapper
- 2 to 3 sheets of dried bean curd skin (foo chook)
(Soak to soften and wipe gently with a damp cloth)
Preparing the Pork Filling: The Secret’s in the Marinade
For authentic flavor and juicy texture, the marination process is crucial:
Step-by-step Guide:
- Slice the pork thinly across the grain (about 1cm thick strips).
- In a bowl, combine pork with all marinade ingredients: soy sauce, oyster sauce, sesame oil, sugar, salt, pepper, five-spice powder, and cornflour.
- Add the egg and optional vegetables or prawns.
- Mix thoroughly and knead by hand to ensure even coating and binding.
- Marinate for at least 2 hours in the refrigerator, preferably overnight for deeper flavor.
Pro Tip: Use pork shoulder for the ideal balance of fat and lean meat.
Wrapping Lor Bak: A Step-by-Step Guide
Now comes the fun (and slightly tricky) part—wrapping the Lor Bak rolls.
How to Wrap Lor Bak
- Cut the softened bean curd skin into rectangular sheets (approx. 6” x 8”).
- Lay one sheet flat and place 2–3 tablespoons of filling along the edge, forming a log shape.
- Fold in the sides, then roll tightly like a spring roll.
- Seal the edge with a dab of cornflour and water mixture (paste-like).
- Set aside on a tray, and repeat until all filling is used.
Ensure the rolls are tight but not overstuffed, to prevent bursting during frying.
Deep Frying: The Golden Transformation
Deep frying is what gives Lor Bak its irresistible crispy shell. Here’s how to get that perfect crunch:
Frying Instructions
- Heat enough oil in a wok or deep fryer to submerge the rolls. Temperature should be around 170–180°C (340–360°F).
- Fry in batches of 2–3 rolls to avoid overcrowding.
- Fry each roll for 5–7 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels to absorb excess oil.
- Let cool slightly before slicing into bite-sized pieces.
Want extra crispiness? Fry twice—once to cook, then again quickly before serving.
Serving Lor Bak: The Perfect Sidekicks
Lor Bak is never served alone. Traditionally, it’s paired with two key dipping sauces:
Lor Sauce (Savory Soy-Based Gravy):
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- ½ teaspoon sugar
- 1 tablespoon cornflour (dissolved in 2 tbsp water)
Simmer the stock with sauces, thicken with cornflour slurry, and serve warm.
Chili Sauce
A blend of red chilies, vinegar, garlic, and sugar—sweet, spicy, and tangy.
Lor Bak is typically served with:
- Hard-boiled eggs
- Cucumber slices
- Fried tofu or prawn fritters
Conclusion
Lor Bak may seem like a simple dish, but it represents a deep culinary tradition rooted in Penang’s vibrant street food culture. The combination of five-spice aroma, crispy bean curd skin, and juicy marinated pork makes every bite memorable.
With the right ingredients, attention to detail, and a bit of patience, you can recreate this street food favorite at home. Whether for a festive gathering, a family meal, or a culinary experiment, homemade Lor Bak is always worth the effort.
So, get your bean curd skins ready and embrace the flavors of heritage—your kitchen is about to smell like Penang.
FAQs
1. Can I freeze Lor Bak before frying?
Yes! Wrap the rolls and store them in a zip-lock bag or airtight container in the freezer. Defrost slightly before frying to ensure even cooking.
2. Is Lor Bak the same as Ngoh Hiang?
They’re similar but not identical. Ngoh Hiang is common in Singapore and features minced pork, prawns, and sometimes yam. Lor Bak uses sliced pork and has a more rustic Penang flavor profile.
3. Can I use an air fryer for Lor Bak?
Yes, but the texture will differ slightly. Brush the rolls with oil and air fry at 190°C (375°F) for about 12–15 minutes, flipping halfway through.
4. What can I substitute for bean curd skin?
There’s no perfect substitute, but spring roll wrappers can work in a pinch. However, the taste and texture will differ significantly.
5. How do I reheat leftover Lor Bak?
To retain crispiness, reheat in an oven or air fryer at 180°C (350°F) for 5–8 minutes. Avoid microwaving—it makes the skin soggy.
Also read: Attap House Pasir Panjang: A Hidden Gem of Singapore’s Colonial Past
