PORK ROLL ( NGOH HIANG)

These pork roll are delicious and is a traditional dish.Every family have their own recipe for making this pork roll  ,all the ingredients are almost the same,the only different is the taste and flavor of this pork roll .Usually people make this pork roll on festive day for the offering.My eldest daughter and my son came back ,one is studying and one is working,request me to make and let them to take back with them.You can make them earlier than kept in the freezer.

PORK ROLL (NGOH HIANG)

Ingredients;
2 pieces bean curd skin ( cut into rectangle size)
1 kg pork belly ( asks the butcher to minced )
1 kg small shrimp (shell the skin) mincely into paste
1 handful of spring onion (chop finely)
7-8 red chillies ( chop finely)
2 tbsp white pepper powder
5-6 tbsp all purpose flour
Fish sauce to taste
MSG or sugar to taste ( I use msg )

Method;

In a big pot,add all the ingredients to mix evenly and add a few tbsp of water to get all the ingredients
into a sticky paste.adjust the salt and msg to your taste.

Take a pieces of beancurd skin place on the table,place a few tbsp of meat filling in the lower half of the bean curd skin,leaving a small gap at the bottom and at the side and roll them up.

Each roll was tied with string,sectioning  out pieces for easy to cut and serving.Put into steamer to steam till cook,let cool and use a knife to cut, discard the string.. Deep fry when you want to eat.the rest can be kept in freezer

 Notes.make sure the meat is tightly compressed.