Teochew Lor Bak (五香肉卷)
Chaozhou/Southern Fujian — diaspora across Southeast Asia
Pork and prawn filling seasoned with five-spice, soy, and water chestnuts, wrapped in tofu skin (fu pei) and deep-fried until golden and crunchy. A signature Teochew and Hokkien appetiser served with a dipping sauce of sweet soy and chilli. Called ngoh hiang in Hokkien dialect.
Five-spice warmth, porky richness, prawn sweetness all encased in shatteringly crisp tofu skin
{"Tofu skin (doufu pi) wrapper must be soaked until pliable but not torn","Filling: coarsely chopped pork belly and prawn with five-spice, soy, sesame oil, water chestnut for crunch","Roll tightly and seal end with beaten egg or starch paste","Fry at 170°C until deep golden — the wrapper should be shatteringly crisp"}
{"Rest assembled rolls in refrigerator 30 minutes before frying — helps filling firm up","Cut on the bias for elegant presentation; serve immediately","Dipping sauce: Tee Chew sweet soy with sambal or kecap manis base"}
{"Overfilling causing burst during frying","Using wet filling — excess moisture creates steam that softens the crust","Under-seasoning the filling — five-spice must be assertive"}
The Food of Singapore — various; Teochew culinary tradition
- Vietnamese cha gio spring rolls
- Filipino lumpia
- Indonesian babi guling roll
Common Questions
Why does Teochew Lor Bak (五香肉卷) taste the way it does?
Five-spice warmth, porky richness, prawn sweetness all encased in shatteringly crisp tofu skin
What are common mistakes when making Teochew Lor Bak (五香肉卷)?
{"Overfilling causing burst during frying","Using wet filling — excess moisture creates steam that softens the crust","Under-seasoning the filling — five-spice must be assertive"}
What dishes are similar to Teochew Lor Bak (五香肉卷)?
Vietnamese cha gio spring rolls, Filipino lumpia, Indonesian babi guling roll