Pork Kidney Rolls in Caul Fat

Name: Pork Kidney Rolls in Caul Fat
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 250 g Pork kidney (membrane removed, sliced in half, all the foul-smelling parts removed, washed, cut into thin strips); 200 g Pork caul fat (washed and dried, spread flat and trimmed into a rectangle, brushed with egg white cornstarch); 100 g Pork fat (cut into thin strips); 100 g Soaked bamboo shoots (cut into thin strips); 100 g Lettuce (for the sweet and sour lettuce garnish); 2 g Salt; 10 g Cooking wine; 40 g Egg white cornstarch mixture (for marinating and brushing the caul fat); 300 g Vegetable oil (for deep-frying); 25 g Sesame oil (for brushing after frying); 15 g Dry cornstarch (original text says 'yu dou fen', used for coating the rolls); 2 g White pepper; 10 g Sugar (for the sweet and sour lettuce); 5 g Vinegar (for the sweet and sour lettuce); 10 g Sichuan pepper salt (served in a small dish on the side)

Golden in color with a crisp exterior and tender interior, this Sichuan specialty is accompanied by a salt-and-pepper dipping sauce and lettuce.

50 min

Easy

0 favorites

Ingredients

Pork kidney (membrane removed, sliced in half, all the foul-smelling parts removed, washed, cut into thin strips) 250 g

Pork caul fat (washed and dried, spread flat and trimmed into a rectangle, brushed with egg white cornstarch) 200 g

Pork fat (cut into thin strips) 100 g

Soaked bamboo shoots (cut into thin strips) 100 g

Lettuce (for the sweet and sour lettuce garnish) 100 g

Salt 2 g

Cooking wine 10 g

Egg white cornstarch mixture (for marinating and brushing the caul fat) 40 g

Vegetable oil (for deep-frying) 300 g

Sesame oil (for brushing after frying) 25 g

Dry cornstarch (original text says 'yu dou fen', used for coating the rolls) 15 g

White pepper 2 g

Sugar (for the sweet and sour lettuce) 10 g

Vinegar (for the sweet and sour lettuce) 5 g

Sichuan pepper salt (served in a small dish on the side) 10 g

Instructions

Step 1

Remove the membrane from the pork kidneys, slice each in half, carefully cut away all the foul-smelling parts, and wash thoroughly. Cut the kidneys together with the pork fat and the bamboo shoots into fine thin strips, place in a bowl, add salt, cooking wine, white pepper, and the egg white cornstarch mixture, and mix well to make the filling.

Step 2

Wash the pork caul fat and let it dry. Spread it flat on a cutting board and trim it into a rectangle about 20 cm long and 10 cm wide. Brush a layer of the egg white cornstarch mixture over it, lay the filling along one side in a straight line, fold in both ends, and roll up into a cylindrical roll about 2 cm in diameter. Poke several small holes in the roll with a bamboo skewer or the tip of a knife, then coat the outside with dry cornstarch.

Step 3

Set a wok over high heat, add the vegetable oil, and heat to about 150°C. Lower the rolls into the oil and deep-fry until crisp on the outside and cooked through inside, turning a rich golden brown. Remove from the oil, brush with sesame oil, slice on the diagonal into segments about 3 cm long, and arrange them stacked at one end of the serving plate.