Sichuan-Style Crispy Pork Rolls

Name: Sichuan-Style Crispy Pork Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 pork caul fat; 250 g lean pork, minced; 1 egg; 50 g flour; 50 g cornstarch slurry; 5 g minced ginger; 10 g ground Sichuan pepper; 5 g fine salt; 2 g MSG; 10 g chopped scallions; 10 g shredded scallions, for serving; 15 g sweet bean sauce, for dipping

Pork caul fat wraps a ground pork filling, is coated in batter and deep-fried, then cut into segments and served with shredded scallion and sweet bean sauce.

55 min

Easy

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Ingredients

pork caul fat 2

lean pork, minced 250 g

egg 1

flour 50 g

cornstarch slurry 50 g

minced ginger 5 g

ground Sichuan pepper 10 g

fine salt 5 g

MSG 2 g

chopped scallions 10 g

shredded scallions, for serving 10 g

sweet bean sauce, for dipping 15 g

Instructions

Prepare the filling and batter

Mince the lean pork, then mix it with the chopped scallions, minced ginger, salt, MSG, and a little Sichuan pepper water to make the filling. Mix the flour with water, beat in the egg, and stir in the cornstarch slurry and salt to make a smooth batter.

Wrap and fry

Wrap the meat filling in the pork caul fat and roll it into long strips 2 cm in diameter. Coat the strips in the batter and fry them in moderately hot lard until cooked through, then remove. Once the lard is very hot, return the strips and fry until golden brown, then remove.

Cut and serve

Cut the fried pork into 5 cm lengths and arrange on a plate. Sprinkle with the ground Sichuan pepper. Serve with the sweet bean sauce for dipping and the shredded scallions.