Roasted Caul Fat Wraps

Name: Roasted Caul Fat Wraps
Ingredients: 200g Lean pork (cut into 4.5 cm long, 0.2 cm wide, 0.2 cm thick strips); 100g Pork caul fat (cut into 30 cm long, 15 cm wide pieces, 3 pieces total); 6g Soy sauce; 0.5g MSG (monosodium glutamate); 12g Shredded scallion and ginger; As needed Egg whites (part for marinating, part for batter); 10g Shaoxing wine; 30g Wet starch (for sealing the batter); Not specified Clear broth

This Lu (Shandong) dish features a crispy exterior, tender, aromatic meat, and a neat, uniform shape. It is made by wrapping shredded meat in pork caul fat and roasting it.

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Ingredients

Lean pork (cut into 4.5 cm long, 0.2 cm wide, 0.2 cm thick strips) 200g

Pork caul fat (cut into 30 cm long, 15 cm wide pieces, 3 pieces total) 100g

Soy sauce 6g

MSG (monosodium glutamate) 0.5g

Shredded scallion and ginger 12g

Egg whites (part for marinating, part for batter) As needed

Shaoxing wine 10g

Wet starch (for sealing the batter) 30g

Clear broth Not specified

Instructions

Marinate the pork strips

Cut the lean pork into 4.5 cm long, 0.2 cm wide, 0.2 cm thick strips, then mix with shredded scallion and ginger, soy sauce, egg whites, clear broth, Shaoxing wine, and MSG until well combined.

Wrap the pork in caul fat

Cut the pork caul fat into 30 cm long, 15 cm wide pieces (3 pieces total), divide the seasoned pork strips evenly into 3 portions, place each portion on a piece of caul fat, and roll into 20 cm long, 4 cm wide "caul fat rolls".

Seal and roast

Mix wet starch and egg whites into a paste, apply it to seal the open ends of the rolls, place in an oven and roast over high heat for 20 minutes until both sides are golden brown, then remove.