Caul Fat Stuffed Rolls

Name: Caul Fat Stuffed Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 400 g ground pork (for filling); 100 g fresh fennel stalks (remove old stems, wash and chop finely); 200 g caul fat (spread flat and dusted with dry starch); 125 g egg whites (25 g for filling, 100 g for batter); 900 g (actually uses about 80 g) vegetable oil (heated to 60% hot for deep-frying); 15 g sesame oil (for filling seasoning); 15 g cooking wine (for seasoning); 4 g MSG (for seasoning); 100 g wet starch (20 g for filling, 100 g for batter); 25 g dry starch (dusted on caul fat and for coating); 4 g salt (2 g for filling, 2 g for batter)

网油棒榻 is a spring seasonal dish from Lu (Shandong) cuisine. It is prepared by wrapping a savory filling of minced pork and fragrant Chinese toon (香椿) in tender pork net fat, then deep-frying the bundle. The finished dish has a delightfully crisp exterior, juicy tender interior, and a rich, aromatic flavor.

45 min

Easy

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Ingredients

ground pork (for filling) 400 g

fresh fennel stalks (remove old stems, wash and chop finely) 100 g

caul fat (spread flat and dusted with dry starch) 200 g

egg whites (25 g for filling, 100 g for batter) 125 g

vegetable oil (heated to 60% hot for deep-frying) 900 g (actually uses about 80 g)

sesame oil (for filling seasoning) 15 g

cooking wine (for seasoning) 15 g

MSG (for seasoning) 4 g

wet starch (20 g for filling, 100 g for batter) 100 g

dry starch (dusted on caul fat and for coating) 25 g

salt (2 g for filling, 2 g for batter) 4 g

Instructions

Prepare the meat filling and egg batter

Trim away the tough stems from the fennel stalks, wash, and chop finely. Place into a bowl and add 25 g egg whites, 2 g salt, cooking wine, MSG, 20 g wet starch, ground pork, and sesame oil. Stir thoroughly into a uniform meat filling. Separately, combine 100 g egg whites, 2 g salt, and 100 g wet starch in a bowl and whisk into a smooth batter.

Wrap and shape the rolls

Lay the caul fat flat and dust evenly with dry starch. Spread the meat filling over it, then fold into a rectangular packet about 15 cm long, 5 cm wide, and 1 cm thick.

Deep-fry until golden

Heat the vegetable oil in a wok to 60% hot. Dust the caul fat packet with dry starch, then coat it evenly with the egg batter. Lower into the hot oil and fry until it floats to the surface. Lift the wok off the heat and let the packet soak briefly, then return to the heat and continue frying until deep golden. Remove, drain off excess oil, and cut into sections before serving.