By eatmundo · August 4, 2026
🇲🇾AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Lor Bak. The percentage is the share of ingredients the two recipes have in common.
Braised Tofu Skin (Lu Dou Pi)In China · same ingredients· Same technique59%
Dongpo Pork Belly (Dongpa-yuk)In South Korea · same ingredients59%
Jang-Jorim (Soy-Braised Pork)In South Korea · same ingredients56%
A comforting Malaysian Chinese pork dish featuring savory minced pork infused with aromatics, rolled in tofu skin and deep-fried until golden and crisp. This dish is rich in flavor and served hot and sliced with lor sauce for dipping.
According to eatmundo's ingredient comparison, the closest dish to Lor Bak from another cuisine is Braised Tofu Skin (China): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a bowl, mix 500g minced pork with the 4 garlic cloves (minced), the 5cm ginger (finely grated), 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1/2 tsp sugar, 3 g 5-spice powder and 15 g cornstarch. Stir always in the same direction until sticky, then marinate for 30 minutes.
- 2
Wipe the 2 beancurd skin sheets with a damp cloth to soften them, then cut them into 4 rectangles about 20 x 25 cm. Mix 5 g cornstarch with 10 ml water to make a sealing paste.
- 3
Spread 1/4 of the filling in a log along a long edge of each beancurd rectangle. Roll up tightly, tucking in the ends, and seal the edge with the cornstarch paste.
- 4
Steam the rolls, seam side down, over boiling water for 10 minutes until the filling is firm and cooked through. Let them cool and dry for 10 minutes.
- 5
Heat 750 ml oil in a deep pot to 170°C. Deep-fry the rolls for 4 to 5 minutes, turning, until golden and crisp. Drain on paper towels.
- 6
For the lor dipping sauce, bring 250 ml water, the remaining 1 tbsp soy sauce, the remaining 1/2 tsp sugar and the 2 star anise to a simmer in a small pan. Simmer for 5 minutes.
- 7
Mix the remaining 10 g cornstarch with 20 ml water. Stir it into the simmering sauce and cook for 1 minute until thick and glossy. Remove the star anise.
- 8
Slice the rolls diagonally into 2 cm pieces and serve hot with the lor sauce for dipping.
Frequently Asked Questions
What is Lor Bak?
Lor Bak is a Malaysian dish consisting of minced pork seasoned with soy sauce, ginger, and spices, wrapped in bean curd skin and deep-fried. It is commonly served as an appetizer or side dish in hawker centers and households.
Can I use ground chicken instead of pork?
Yes, but ground pork is more traditional and its fat keeps the filling juicy and rich.
What if it's too salty?
Add a teaspoon of sugar or a splash of water to balance the salinity of the soy sauce.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days and reheat thoroughly in a pan or microwave.
What is the key to the color?
Dark soy sauce is non-negotiable for achieving the deep, appetizing caramel color associated with this dish.
🇲🇾AI-generated image
