Roasted Pork Caul Fat Rolls

Name: Roasted Pork Caul Fat Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 200 g Lean pork (cut into 4.5cm long, 0.2cm wide, 0.2cm thick strips); 100 g Pork caul fat (cut into 3 pieces, each 30cm long and 15cm wide); 6 g Soy sauce; 0.5 g MSG; 12 g Shredded scallion and ginger; as needed Egg white (for mixing with pork strips and preparing batter); 10 g Shaoxing wine; 30 g Wet starch (for making batter and sealing openings); to taste Clear broth (for mixing with pork strips)

Classic Shandong (Lu) dish with a crispy exterior, tender, flavorful meat, and a neat, uniform shape.

45 min

Easy

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Ingredients

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

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

Soy sauce 6 g

MSG 0.5 g

Shredded scallion and ginger 12 g

Egg white (for mixing with pork strips and preparing batter) as needed

Shaoxing wine 10 g

Wet starch (for making batter and sealing openings) 30 g

Clear broth (for mixing with pork strips) to taste

Instructions

Marinate pork strips

Cut the lean pork into strips measuring 4.5cm long, 0.2cm wide, and 0.2cm thick. Add shredded scallion, ginger, soy sauce, egg white, clear broth, Shaoxing wine, and MSG, then mix well to marinate.

Wrap caul fat rolls

Cut the pork caul fat into 3 pieces, each 30cm long and 15cm wide. Divide the marinated pork strips evenly into 3 portions, place each portion on a piece of caul fat, and roll into 20cm long, 4cm wide 'caul fat rolls'.

Roast

Mix wet starch and egg white into a batter, apply it to the sealed end of the rolls to secure the opening. Place in an oven and roast at high heat for 20 minutes, until both sides are golden brown, then remove.