Lor Bak is my favourite street food from Penang. The lor bak from the Kheng Pin Cafe at Sri Bahari Road is my favourite. The pork filling is flavoursome and the beancurd skin is so crispy. Yum 😋 !
I try to make lor bak at home but without the deep frying (don’t like the oil fumes, high cholesterol, etc etc). The result is a modified air fried version that is still quite acceptable. Shallow frying the air-fried version yields a crispier lor bak.
1 piece of beancurd skin
150 gm gm lean pork (cut into thin strips)
60 gm water chestnut or (finely chopped)
1 tsp fried onion
1 tsp of fried garlic
Marinade for pork:
1 tsp sugar
1 tsp salt
1/2 tsp five spice powder
1/2 an egg (beaten)
Dash of white pepper
1 tbsp tapioca flour
Chilli Sauce – store bought (I like Lingham Chilli Sauce)
1. Cut pork into thin strips (half a finger width, about 2 inches long). Marinate with sugar, salt, white pepper, egg and five spice powder. Add tapioca flour and mix well. Marinate overnight in the fridge.
2. The next day, add chopped chestnut, fried garlic and fried onion to the marinated pork. Mix well.
3. Wipe the beancurd skin with a moist clean towel to soften and remove salt & impurities. Cut into 4 squares.
3. Spoon a quarter of the marinated pork onto one end of the beancurd skin. Spread out evenly like a sausage. Roll up TIGHTLY like a sausage. Seal well with a little cornflour water.
4. Brush the beancurd skin with oil and place in the air fryer. Cook at 180°C for 10 minutes. Flip pork roll over to the other side and cook for another 5 minutes until golden brown.
5. Cut the lor bak diagonally into 1 inch slices and serve it with chilli sauce.
I steamed half the pork rolls for 10 minutes before air frying. There was no difference between the steamed and un-steamed rolls. So, I won’t be steaming them before air frying next time.
I also shallow fry one of the pork rolls after air frying. The beancurd skin is definitely crispier so this additional effort is definitely worthwhile.