Tube Meat (Pork Rolls in Caul Fat)
Zhejiang-style Tongzi pork — crispy on the outside, tender within, and golden in color.
Ingredients
Pork (ground into fine paste)
100 g
Egg (beaten with flour and wet starch to form an egg batter)
1
Fine salt
to taste
Scallion (finely minced)
5 g
Ginger (finely minced)
5 g
Sichuan peppercorn (finely minced)
10
Cooking wine
to taste
Wet starch
to taste
Sesame oil
to taste
Pork broth
to taste
Flour
to taste
Pig caul fat (washed, cut into 20 cm squares)
to taste
Peanut oil
250 g
Sichuan pepper salt (for dipping)
to taste
Instructions
1
Step 1
Finely mince the scallion, ginger, and Sichuan peppercorns, and grind the pork into a fine paste. Place them together in a bowl, add fine salt, cooking wine, wet starch, sesame oil, and pork broth, and stir well to make a filling. Beat the egg with flour and wet starch to form an egg batter. Wash the pig caul fat and cut it into two 20 cm squares. On one end of each square of caul fat, spread the pork filling into a strip about 1 cm thick. Brush a thin layer of egg batter onto the empty portion of the caul fat, then roll it up into a cylinder about 1.5 cm in diameter and 20 cm long. Steam over a pot for about 10 minutes, remove, and let cool. Cut each roll in half crosswise into two segments.
2
Step 2
Place a wok over high heat, pour in 250 g of peanut oil, and heat to medium-warm (about 150 degrees C). Coat each segment of the cooled pork roll with a layer of egg batter, then lower the pieces into the wok one by one. Fry for about 1 to 2 minutes, until golden yellow, then remove and drain off the oil. Cut into 1.5 cm long segments and arrange on a serving plate, keeping the original shape. Serve hot with Sichuan pepper salt on the side for dipping.
