This Five Spice (Ngoh Heang) Bak Kian is a main dish served during festival celebration or ancestral praying in my family, it is kids’ favourite dish too. Besides minced pork, chopped jicama (or water chestnut), carrot and green onion are added to enhance the texture and flavour, as well as the nutritional value of this dish. If you like prawn, you may replace some minced pork with minced prawn.

Check out other popular pork recipes from us.

CHINESE VERSION: 五香肉卷 Ngoh Heang Bak Kian

bak kian minced pork rolls
 

Five Spice Bak Kian (Minced Pork Rolls) | MyKitchen101en

Yields: 10 rolls (50 small pcs)

Ingredients for pork filling:

  • 500 g minced pork
  • 100 g jicama (chopped)
  • 50 g carrot (chopped)
  • 20 g green onions (chopped)
  • 1 ½ tsps ground pepper
  • ¾ tsp fine salt
  • 2 tsps fine sugar
  • 1 ½ tsps five spice powder
  • 2 tsps cornstarch
  • ½ tsp sesame oil

Other ingredient:

  • 10 pcs unsalted beancurd skin (18 cm x 20 cm)

Directions:

1 Combine ingredients for pork filling in a mixing bowl, mix with hand for about 3 minutes until well blended.

 

2 Set aside to marinate for 20 minutes.

3 The unsalted beancurd skin used in this recipe (if you use salted beancurd skin, reduce the amount of fine salt added to pork filling).

 

4 Divide the filling into 10 equal portions.

5 Put 1 portion of pork filling onto 1 piece of beancurd skin.

6 Wrap the filling with beancurd skin.

7 Brush the beancurd skin end with some water.

8 Seal the pork roll properly.

9 Cut each pork roll into 5 small pieces.

10 Preheat 600 ml of cooking to 160°C, turn to medium heat.

11 Deep-fry the bak kian pieces until golden brown, stirring occasionally to distribute the heat evenly.

12 After removing from heat, put the fried bak kian on a strainer ladle to strain the oil.

13 Transfer the bak kian to kitchen towels to absorb the oil.

14 Five Spice Bak Kian is ready to be served!


bak kian minced pork rolls

Five Spice Bak Kian (Minced Pork Rolls)

Besides minced pork, chopped jicama (or water chestnut), carrot and green onion are added to enhance the texture and flavour, as well as the nutritional value of this dish. If you like prawn, you may replace some minced pork with minced prawn.
5 from 1 vote

Click to vote

Prep Time 50 mins
Cook Time 25 mins
Marinate 20 mins
Course Pork
Cuisine Chinese, Hokkien
Servings 10 servings
Calories 181 kcal

Ingredients
  

Ingredients for pork filling:

  • 500 g minced pork
  • 100 g jicama chopped
  • 50 g carrot chopped
  • 20 g green onions chopped
  • 1 ½ tsps ground pepper
  • ¾ tsp fine salt
  • 2 tsps fine sugar
  • 1 ½ tsps five spice powder
  • 2 tsps cornstarch
  • ½ tsp sesame oil

Other ingredient:

  • 10 pcs unsalted beancurd skin 18 cm x 20 cm

Instructions
 

  • Combine ingredients for pork filling in a mixing bowl, mix with hand for about 3 minutes until well blended. Set aside to marinate for 20 minutes.
  • Divide the filling into 10 equal portions.
  • Put 1 portion of pork filling onto 1 piece of beancurd skin. Wrap the filling with beancurd skin. Brush the beancurd skin end with some water. Seal the pork roll properly.
  • Cut each pork roll into 5 small pieces.
  • Preheat 600 ml of cooking to 160°C, turn to medium heat. Deep-fry the bak kian pieces until golden brown, stirring occasionally to distribute the heat evenly.
  • After removing from heat, put the fried bak kian on a strainer ladle to strain the oil.
  • Transfer the bak kian to kitchen towels to absorb the oil.

Video

Notes

The nutritional value is for 1 roll.
This recipe yields 10 minced pork rolls, cut each into 5 small pieces.
The unsalted beancurd skin used in this recipe (if you use salted beancurd skin, reduce the amount of fine salt added to pork filling).

Nutrition (per serving)

Calories: 181kcalCarbohydrates: 4gProtein: 12gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 208mgPotassium: 189mgFiber: 1gSugar: 1gVitamin A: 863IUVitamin C: 3mgCalcium: 66mgIron: 1mg
Keyword bak kian, minced pork rolls
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote