Caul Fat Pork Roll
A traditional Shandong dish featuring pork caul fat, with a fresh, aromatic, and savory flavor—ideal for spring.
Ingredients
minced pork
400 g
fresh shiitake mushrooms (stem removed, washed, minced)
100 g
caul fat
200 g
egg white (to be used in batches)
125 g
vegetable oil (actual consumption approx. 80g)
900 g
sesame oil
15 g
cooking wine
15 g
MSG
4 g
wet starch
100 g
dry starch
25 g
salt (not listed in original ingredients, total 4g mentioned in steps)
4 g
Instructions
1
Step 1
Remove the tough stems from the shiitake mushrooms, wash them, mince them and place in a bowl. Add 25 g egg white, 2 g salt, cooking wine, MSG, 20 g starch, minced pork, and sesame oil, then mix thoroughly to form the meat filling. In a separate bowl, combine 100 g egg white, 2 g salt, and 100 g wet starch, and mix into a smooth batter.
2
Step 2
Lay the caul fat flat, sprinkle with dry starch, spread the meat filling over it, then fold into a 15 cm long, 5 cm wide piece (the original text cuts off at this point)
