Pork Caul Fat Rolls with Sweet Date Paste

Name: Pork Caul Fat Rolls with Sweet Date Paste
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 100 g Pork caul fat (washed with warm water, dried); 150 g Sweet date paste; 20 g Egg white (beaten into foam); 20 g Starch (for batter and coating); 25 g White sugar; to taste Rendered pork fat (for frying, amount not specified in original)

A traditional Jiangsu dessert with a golden hue, plump exterior, soft, fluffy interior, and sweet, delicious flavor.

40 min

Easy

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Pork Caul Fat Rolls with Sweet Date Paste

Ingredients

Pork caul fat (washed with warm water, dried) 100 g

Sweet date paste 150 g

Egg white (beaten into foam) 20 g

Starch (for batter and coating) 20 g

White sugar 25 g

Rendered pork fat (for frying, amount not specified in original) to taste

Instructions

Prepare the Caul Fat

Rinse the pork caul fat thoroughly with warm water, pat dry, and cut it into rectangular pieces measuring 30 cm long by 12 cm wide.

Shape the Rolls

Spread the sweet date paste over the caul fat, roll it up into a long cylindrical shape, then cut into 3 cm long segments.

Make the Batter

Beat the egg whites into a foam, then stir in the dry starch until a smooth batter forms.

Deep-Fry the Rolls

Heat a wok over high heat, add the rendered pork fat, and heat to about 60% hot (around 132°C). Remove from heat, roll each caul fat segment in dry starch, then coat evenly with the egg white batter and carefully lower into the oil. Return the wok to medium heat and fry until the rolls turn a pale golden beige. Remove, drain off excess oil, arrange on a plate, and sprinkle with white sugar before serving.