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Ngo Hiang Recipe (Five-Spice Pork Rolls)
Do check out the step-by-step photos on the first page for folding ngo hiang.
- 40 grams bean curd skin wipe both sides with slightly damp cloth; then cut to 15×10 cm (6×4 in) pieces
- 1 egg white for securing the ngoh hiang or use the marinaded meat mixture
- vegetable oil for deep frying
(A) Meat Filling
- 500 grams minced pork belly (or use a fattier cut of pork) for best results, the meat should be grounded only once
- 200 grams shallots peeled and finely chopped
- 15 grams dried shrimps soaked in hot water until softened, pat dry with paper towels and chop finely or grind until powdery
- 300 grams prawns coarsely chopped after removing shells and veins
- 10 water chestnuts peeled and coarsely chopped
- 2 tbsp chopped spring onions
- 1/2 carrot use a zig zag peeler to julienne to thin strips, then finely chopped
- 1 tbsp light soy sauce
- 2 tsp five-spice powder
- 1/4 tsp white pepper powder
- 1 egg lightly beaten
- 1 tbsp plain flour
- Add (A) to a large bowl and season with (B). Mix thoroughly and marinade overnight in the fridge.
- To fold the ngoh hiang, lay a piece of cut bean curd skin on the work surface. Place two and half tbsp of meat filling in the lower half of the bean curd skin, leaving a small gap at the bottom and at the sides. Fold the bottom flap up and dab the side edges with egg white. Fold the sides over the meat filling and roll the meat roll tightly towards the top. Secure the remaining corner with egg white to seal the roll.
- Prepare a steamer lined with parchment paper. Arrange the ngoh hiang such that they do not touch one another, and steam in batches for 10 minutes each time. Let the steamed ngoh hiang cool and air dry completely on a wire rack.
- Heat vegetable oil in wok. Deep fry in batches, for about 2-3 minutes, until the ngoh hiang are golden brown. Drain excess oil on paper towels/tempura paper before serving.
Noob Cook Tip
After steaming the ngo hiang at step 3, you can freeze the extras in an airtight container or zip lock bag.