Dry-Fried Pork Rolls (Guorou)
A traditional Cantonese deep-fried dish. Shredded pork and water chestnut are wrapped in pork caul fat and fried until golden, with a crisp exterior and tender, fragrant interior.
Ingredients
pork front meat (shredded)
400 g
pork caul fat (laid flat on the cutting board)
150 g
water chestnuts (shredded, or use mang guang)
200 g
duck egg (use the liquid)
1
lard (uses 100 g for frying)
750 g
five-spice powder
to taste
sesame oil
to taste
shaoxing wine
to taste
scallion (shredded)
to taste
msg
to taste
dry starch (for dusting and mixing the filling)
to taste
fine salt (mentioned in the steps but not listed in the ingredients)
to taste
Instructions
1
Make the filling
Shred the pork, water chestnuts, and scallions. Add the duck egg liquid, five-spice powder, fine salt, MSG, sesame oil, Shaoxing wine, and dry starch, and mix well.
2
Wrap and shape
Lay the pork caul fat flat on the cutting board and dust it with dry starch. Place the meat mixture on top and roll it into long strips. Trim both ends, then cut into segments about 3.5 cm long, and dust both ends with dry starch.
3
First fry
Heat the wok and pour in the oil. When the oil reaches 50-60% hot, lower the rolls in and fry until cooked. Lift out with a skimmer and drain off the oil.
4
Second fry
Reheat the oil, lower the rolls in for a second fry, toss them a few times with a wok spatula, then remove from the wok.
5
Serve
Serve with sweet preserved plum sauce on the side for dipping.
