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Feb 8, 2005 12:09 PM

Pork Roll - A Photo Recipe

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I thought I'd share this with the hounds. This is my mom's recipe for pork roll, called "ngo yang". I don't have any exact measurements, since everything is done by eye and taste.


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  1. Beautiful. Lovely and delicious photo recipe, elmomonster. Looks like you were rewarded nicely for your camera work. Please keep these coming...

    5 Replies
    1. re: Carb Lover

      Really, what a lot of work!!!! I don't even eat meat, and I thought it was great...what about something for us pescatarians? ;)


      1. re: galleygirl

        Seems like you pescatarians don't have to be left out. Even though I've never eaten or made this dish (yet), I'm thinking a mix of ground fish and/or shrimp could work--kind of like what is used to make fish balls. Anyone know what kind of fish is used?

        1. re: Carb Lover

          Yes, this is doable with the fish paste they sell at the Asian supermarket in a tub either frozen or from the fishmongers. I have made similar items to Elmo's mom's ngo yang with fish paste, chopped shrimp, smashed water chestnuts, green onion, sesame oil, white pepper, and (don't look) lard. You can probably sub in some other acceptable fat for the lard but don't just omit it since fish paste and shrimp are so lean. Spread the paste on nori or thin egg sheets (or bean curd sheets) and roll up and fry.

          Nice photo recipe, Elmo.

          1. re: jennyantepenultimate

            Coincidentally, I just saw packages of salted fish paste, in the meat counter ar my Local Asian grocery....Kindah looked like a grayish version of what Elmo was using. Would this be the stuff?


            1. re: galleygirl

              Hm, I'm having problems parsing whether it's "salted fish" that's made into a paste or a fish paste that's salted. But I don't know if what you're looking at is the same. The one I am talking about is in raw form, very sticky and somewhat translucent white. While it could be sold pre-seasoned with salt, it's just made with fresh fish. If you've ever had fish balls or kamaboko, this is the same stuff before it's formed and cooked.


    2. this reminds me of chinese new's one of the many belly busting dishes my mom HAD to make. but now that i am not anywhere near my family, i miss it alot. it's not one of those things that you make for yourself. thanks for the pics.

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        Professor Salt

        I'm enjoying your photo essays on the LA board, and now on Home Cooking.

        Coupla questions:
        1) I've never had this dish. Is it found everywhere in the world where the Chinese diaspora have settled, or is it more an Indonesian specialty?

        2) The stove looks to be a commercial unit, and that wok is very well loved. Does elmoMOMster run a restaurant?

        1 Reply
        1. re: Professor Salt

          Professor, I'm not sure of whether this is a Chinese dish or an Indonesian one. The name suggests Chinese. However, at Noodle Ave. in Tustin, CA, I recently had something similar to this dish. It was called crab ball, although it tasted of pork and was actually a roll. The sauce that came with it was standard sweet and sour. But the skin on the one I had at Noodle Ave. was also made of beancurd sheet. Although I much prefer my mom's pork roll, obviously.

          To answer your second question, my mom doesn't run a restaurant. That burner is a propane stove bought years ago from Costco. It's high BTU count is perfect for Chinese cooking.

        2. Thanks! I thoroughly enjoyed this - sometimes it's hard to tell what things are supposed to be like when following a text-only recipe from a book.