National Dish Singapore: Lor Bak (Recipe)
In this article
Say hello to Lor Bak, a crisp and savoury favourite that captures the melting-pot spirit of Singapore’s hawker scene. Tender marinated pork is seasoned with fragrant five-spice powder, wrapped in delicate beancurd sheets and deep-fried until beautifully golden. Served with a punchy dipping sauce and a scattering of fresh vegetables, it makes a moreish snack or a satisfying main. Bring the buzz of a Singapore hawker stall straight to your own kitchen.
About Lor Bak
Lor Bak is a traditional dish from Singapore with roots in Chinese cuisine. At its heart is marinated pork, rolled up in an aromatic blend of spices and then fried until wonderfully crisp. The pairing of tender meat with a savoury dipping sauce makes Lor Bak an absolute treat. It is also frequently served with fresh vegetables, which makes it equally at home as a snack or a delicious main course.
Ingredients (serves 1–2)
- 200 g lean pork
- 2 tablespoons soy sauce
- 1 tablespoon five-spice powder
- 1 teaspoon sugar
- 1 teaspoon garlic, chopped
- 1 tablespoon water
- 2–3 spring onions, cut into rings
- Beancurd sheets (or wonton / spring roll wrappers)
- Oil, for deep-frying
Shopping for the ingredients
The ingredients for Lor Bak are available in most Asian grocery shops or larger supermarkets. The five-spice powder in particular is an essential element, lending the dish its characteristic aroma. When buying the pork, look for good-quality meat to get the very best flavour. Fresh spring onions and crisp vegetables should also make it onto your shopping list to round everything off.
Preparing the dish
Before you begin making Lor Bak, it is important to have all your ingredients ready. The pork should be cut into very small pieces so it marinates and fries evenly. Mix the marinade of soy sauce, sugar, garlic and water thoroughly to give the meat plenty of flavour. Let the marinated pork rest for at least 30 minutes so it can take on the aromas properly.
Step-by-step instructions
- Spread the marinated pork evenly over the beancurd sheets, leaving enough space around the edges.
- Carefully roll the sheets around the meat, pressing the ends together well so they do not open up while frying.
- Heat oil in a wok or a deep pan until it is hot enough.
- Gently lower the rolled Lor Bak into the hot oil and fry until golden brown.
- Once fried, drain the Lor Bak on kitchen paper to remove any excess oil.
- Serve with a savoury dipping sauce and fresh vegetables.
Gluten-free / lactose-free version
To make Lor Bak gluten-free, you can use gluten-free soy sauce. To keep the preparation lactose-free, simply take care not to use cheese or any other dairy products. Thanks to the fresh ingredients and spices, the flavour stays fully intact even without those components. Just pay attention to the origin of your ingredients and read the labels carefully.
Tips for vegans and vegetarians
For a vegan or vegetarian version of Lor Bak, the pork can be replaced with tofu or tempeh. These proteins can likewise be marinated and fried to achieve a similar taste and texture. To add extra flavour, use vegetable stock in the marinade or fold in some seasonal vegetables. You can also choose special plant-based wrappers that contain no animal ingredients — much like the fresh rolls you would use for Popiah.
More tips and tricks
One important tip is to keep the oil temperature steady throughout frying. If the oil is too hot, the rolls burn; too cold, and the food turns oily and soggy. A good thermometer can be genuinely useful here. You can also try varying the spices to adapt Lor Bak to your own taste. Experiment with extra herbs or chillies for a more intense flavour.
Adapting the recipe to your taste
You can adapt Lor Bak entirely to your own preferences by trying different fillings. Whether vegetables, other cuts of meat or even seafood, the possibilities are almost endless. For a spicier version, add chilli or sambal oelek to the marinade. Play with the ingredients and discover your own favourite take on this traditional dish.
Ingredient substitutions
There are plenty of alternatives to the classic ingredients in Lor Bak. Instead of pork, you could use chicken or beef, which call for similar preparation techniques — a versatility it shares with the skewers in Satay. If you have no beancurd sheets to hand, fresh lettuce leaves work well to create a lighter, healthier version. Just be sure to adjust the marinade accordingly to hit the flavour you want.
Drink pairing ideas
Refreshing drinks pair best with a delicious plate of Lor Bak. A popular choice is iced tea, which balances the dish’s savoury, spiced notes. Alternatively, a light lemonade or a fruity mocktail rounds off the flavour combination nicely. For those who enjoy an alcoholic pairing, a cold beer or a light white wine can be an excellent match.
Serving and presentation ideas
Presentation can lift the whole experience considerably. Serve Lor Bak on a stylish plate, garnished with fresh herbs such as coriander or mint. Colourful vegetable sides also improve the look and make the meal even more appetising. Don’t forget to set out small bowls of dipping sauce to complete the experience and present the dish at its best.
A bit of history
Lor Bak has its origins in Chinese-Malaysian cuisine and is a fine example of the cultural exchange that has shaped the culinary landscape of Singapore. Influences from many different cultures have caused the dish to evolve over time. Today Lor Bak is popular not only in Singapore but across other parts of Southeast Asia too. It marries tradition with modern tastes and remains a much-loved dish that draws in locals and tourists alike — a hallmark of Singapore cuisine.
More recipe ideas
Summary: Lor Bak
All in all, Lor Bak is a delicious and versatile speciality that wins hearts with its tender, marinated pork and crisp beancurd wrappers. You can adjust the flavours and ingredients however you like, and it is easy to prepare a vegan or gluten-free version. Whether as a snack or part of a larger meal, Lor Bak brings the unique taste of Singapore straight to your plate. Enjoy the variety and discover the many possibilities this dish has to offer.
