singaporean

Ngoh Hiang Five Spice Pork Rolls with Sweet Sauce and Rice

Name: Ngoh Hiang Five Spice Pork Rolls with Sweet Sauce and Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 125 g pork mince; 26 g bean curd sheet; 1 g five spice powder; 7 g soy sauce; 0.74 g white pepper; 9 g cooking oil; 44 g water; 18 g sweet sauce; 4 g rice vinegar; 44 g jasmine rice (dry)

This pan-fried dish pairs pork mince with five spice powder, soy sauce and sweet sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced

Set your calorie target 650 kcal

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Estimated macros per portion

45 g Protein

45 g Carbohydrates

31 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

125g pork mince 303 kcal
26g bean curd sheet 78 kcal
1g five spice powder 3 kcal
7g soy sauce 5 kcal
1g white pepper 2 kcal
9g cooking oil 80 kcal
44g water 0 kcal
18g sweet sauce 16 kcal
4g rice vinegar 1 kcal
44g jasmine rice (dry) 161 kcal

Cooking instructions

pork mincefive spice powdersoy saucewhite pepper
In a bowl, mix pork mince, five spice powder, soy sauce, and white pepper until tacky.
pork mincebean curd sheetwater
Lay a bean curd sheet flat. Place the pork mixture in a log shape and roll tightly; seal the edge with a little water.
cooking oil
Heat cooking oil in a small pan over medium. Pan-fry the roll seam-side down first, then turn to brown all sides, 6 to 8 minutes total.
water
Add water to the pan, cover, and steam-simmer 6 to 8 minutes until cooked through. Uncover to let the surface dry slightly.
sweet saucerice vinegar
Slice into pieces. Mix sweet sauce with rice vinegar and serve alongside steamed rice.