Wrapping meat roll the traditional way, with pork caul
It has been about 7 or 8 years since MIL past away. How hubby miss his late mum’s dishes and the traditional Hokkien Ngoh Hiang is one of it that he always talk about.
Ingredients for Chinese Meat Roll:
- 3/4 Minced Pork
- 1/4 Minced Prawn
- Water chestnut
- Crushed Garlic
- Dash of 5 Spice Powder
- Dash of Pepper
- Salt to taste
- Sesame oil
- One egg
Unlike Meat Roll that we see today that usually used Bean Curd Sheet, in the olden days late MIL would use Pork Caul instead.
Caul Fat is thin membrane of fat covering the intestines of a pig, cow or sheep. Caul fat is a translucent lace of fat, and it melts when cooked, so it provides moisture and flavor to the final product.
This is how my Pork Caul Meat Roll looks like after they are wrapped up
I went to the butcher and get some pork caul to work on. Washing this fragile slimy net was really challenging. It took me more than 30 minutes, rinsing the net under running water very carefully to wash all the tiny bits of dirt away.
The butcher gave me too much and since I could not estimate how much to use, I washed them all! Until now, I still have plenty of leftover sitting in my freezer…
Hokkien Fried Meat Roll, ready to be cut and served
I steam my meat roll prior to frying them. Our favourite way to eat this is to slice it first, then deep fry again with a beaten egg, so it taste more crunchy