Chuah Family Penang Lobak

Ingredients

• 600 grams of lean pork (back thigh)
• chunk of lard
• bean curd sheets
• half cup of tapioca flour
• half cup of potato flour
• 5 to 6 cloves of garlic (smashed)
• 5 strips of spring onion diced
• 1 tablespoon of sugar
• 1 tablespoon of light soy sauce
• half tablespoon of white pepper
• 1 tablespoon of penang five spice powder

Preparation

1. cut the lard into strips of 0.5cm thickness
2. cut the pork into strips of 1cm thickness
3. put the pork strips into a large bowl
4. mix the spices, soy sauce, garlic, spring onion, sugar, and flour into the pork
5. let it rest for about 10 minutes (optional)
6. cut the beancurd sheets into 4 inch squares (use wet cloth to soften)
7. put 3 pork strips and 1 lard strip on top of the beancurd sheets
8. roll the beancurd sheet around the pork and lard
9. seal with a little starch
10. deep fry on medium heat until golden brown
11. drain the oil and serve