Pork roll (Ngo Hiang)

Pork roll or better known as "Ngo Hiang", is a typical Chinese fried dish. It is made of minced pork ( can be replaced by chicken) wrapped with soybean sheet. Some family might have made it long and big. It will be cut it into pieces before serve. However, my grandma like to make it short and small so we can serve it as it is. I still prefer my grandma Ngo Hiang best compared to the one sell in fast food stall. This recipe will be a simple one as I'm making used of whatever ingredients left in my kitchen. " A good chef will be able to make delicious food from whatever he had". After all cooking is all about how you can turn the raw materials into delicious food. 

Ingredients

Minced pork

Big onion

Starch 

One whole egg

Soy sauce

Oyster sauce

Soybean sheet

Methods

1. Cut onion into small cubes. 

2. Transfer minced pork into a big bowl. Add in cut onion, soy sauce and oyster sauce, then mix well.

3. Add in egg and starch then mix well.

4. Spread the soybean sheet in a flat surface, then transfer a scoop of marinated minced pork onto it. 

5. Wrap and make it into a roll and use egg as a glue to seal the edge of this roll.

6. Steam this roll for 15 minutes depending on your portion.

7. Crucial step: Do not fry it right after steam. Let it for at least few hours before fry as this will prevent your pork roll from sticking onto your pan.