Traditional Lor Bak Recipe: A Classic Singaporean Delight

Ingredients

  • 500 grams of pork belly, sliced into long strips
  • 5 shiitake mushrooms
  • 1 large egg
  • 1 cup of cornstarch
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of five spice powder
  • 1 tablespoon of white pepper
  • 1 tablespoon of sugar
  • 1 cup of water
  • 2 cloves of garlic, minced
  • 1 large onion, chopped
  • 2 tablespoons of vegetable oil
  • 5 tofu skin wrappers

Steps and instructions

  1. Soak the shiitake mushrooms in warm water until they become soft. Once soft, chop them into small pieces.
  2. In a bowl, mix the sliced pork belly, chopped mushrooms, soy sauce, oyster sauce, five spice powder, white pepper, sugar, minced garlic, and chopped onion. Let it marinate for at least an hour.
  3. After marinating, add the egg into the mixture and combine well.
  4. Lay out the tofu skin wrapper and place a portion of the pork mixture onto it. Roll it up tightly and seal the ends with some cornstarch slurry (cornstarch mixed with water).
  5. Heat up the vegetable oil in a pan over medium heat. Once the oil is hot, fry the rolls until they are golden brown.
  6. Ensure the pork is cooked through; let it fry for about 10-15 minutes. Once cooked, remove the rolls from the oil and drain excess oil on a paper towel.
  7. Serve your Lor Bak hot with chili sauce or a dipping sauce of your choice.

Tools for making

  • Cutting board - Used for slicing the pork belly and chopping the mushrooms and onions.
  • Knife - Essential for cutting the ingredients, such as the pork belly, mushrooms, and onions.
  • Mixing bowl - Used to combine the marinating ingredients for the pork belly mixture.
  • Measuring cups - Needed to accurately measure the soy sauce, oyster sauce, and water.
  • Measuring spoons - Used to measure the five spice powder, white pepper, and sugar.
  • Frying pan - Used to fry the Lor Bak rolls until they are golden brown.
  • Tongs - Essential for flipping and removing the Lor Bak rolls from the frying pan.
  • Paper towel - Used to drain excess oil from the fried Lor Bak rolls.

Recipe variations

  • Use chicken or beef instead of pork for a different meat option.
  • Replace the tofu skin wrappers with spring roll wrappers for a crispier texture.
  • Add shredded carrots or jicama to the filling for added crunch and sweetness.
  • For a gluten-free option, replace the soy sauce with tamari or gluten-free soy sauce.
  • Try using different spices or seasonings in the marinade, such as garlic powder, onion powder, or paprika.
  • Make a vegetarian version by substituting the meat with firm tofu or tempeh.
  • Experiment with different dipping sauces, such as sweet chili sauce, hoisin sauce, or peanut sauce.

Recipe overview

Lor Bak is a beloved dish hailing from the streets of Penang, Malaysia. This savory treat is essentially marinated pork belly wrapped in tofu skin and deep-fried to golden perfection. The pork is seasoned with a flavorful blend of soy sauce, oyster sauce, five spice powder, and other aromatic ingredients, offering a delightful burst of flavors with each bite. Expect to spend some time on the preparation and marinating process, allowing the pork to soak up all the incredible flavors. The frying process is relatively quick, resulting in crispy, golden rolls that are irresistibly delicious. Traditionally served with chili sauce or a dipping sauce of your choice, Lor Bak is a satisfying dish that's perfect for any occasion. Whether you're new to Malaysian cuisine or a seasoned pro, this Lor Bak recipe is sure to impress. Enjoy the process and the delicious end result!

Common questions

  1. How long should I marinate the pork? Marinate the pork for at least an hour to allow the flavors to develop.
  2. Can I use a different type of meat? Yes, you can substitute pork belly with chicken, beef, or even tofu if you prefer.
  3. Can I use dried shiitake mushrooms? Yes, you can use dried shiitake mushrooms. Soak them in warm water until they become soft before chopping them.
  4. What can I use as a substitute for tofu skin wrappers? If you can't find tofu skin wrappers, you can use spring roll wrappers or even rice paper wrappers as an alternative.
  5. Do I have to deep-fry the rolls or can I bake them? Deep-frying is the traditional method for Lor Bak, but you can also bake the rolls in a preheated oven at 375°F (190°C) for about 20-25 minutes until they are golden brown.
  6. What can I serve with Lor Bak? Lor Bak is often served with chili sauce or a dipping sauce made of soy sauce, vinegar, and garlic. You can also serve it with steamed rice or as part of a larger meal with other dishes.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping and slicing ingredients.
  • Knife - A sharp knife for cutting the pork belly, mushrooms, garlic, and onion.
  • Mixing bowl - A bowl for marinating the pork belly and combining the ingredients.
  • Frying pan - A pan for frying the Lor Bak rolls.
  • Tongs - Useful for flipping and removing the Lor Bak from the pan.
  • Paper towels - To drain excess oil from the fried Lor Bak.
  • Chili sauce or dipping sauce - A condiment to serve and enhance the flavor of the Lor Bak.

Origin stories

Lor Bak, a beloved delicacy in the Penang region of Malaysia, has its roots in the gastronomic traditions of the Fujian province in China. As early Chinese immigrants settled in Penang, they brought with them their culture, traditions, and most importantly, their cuisine. Thus, Lor Bak, known in China as 'Loh Bak', found its way into the heart and soul of Penang’s street food culture. An interesting bit of trivia is that 'Lor Bak' in Hokkien dialect translates to 'stewed meat'. However, its preparation method in Penang is quite different - the marinated pork is wrapped in tofu skin and deep-fried, rather than stewed, giving it a unique twist that has made it a favorite among locals and tourists alike. It's a splendid example of how food evolves and adapts as it travels across borders, picking up influences from the local cuisine and becoming a dish with its own unique identity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.