The Ultimate Guide to Making Perfect Cha La Lot: A Tasty Treat, Every Time.

Ingredients for Pork and Perilla Leaves Dish:

– 500g ground pork

– About 20-30 perilla leaves

– Scallions, shallots, garlic

– Seasonings: Fish sauce, salt, MSG, pepper, oil

How to Make Pork and Perilla Leaves Dish:

Step 1: Prepare the ingredients

Rinse the ground pork and drain excess water. Finely chop the garlic and shallots. Wash and chop the scallions. Make sure all ingredients are dry before mixing them together.

Step 2: Prepare the perilla leaves

Cut off the stems and center veins of the perilla leaves to create rectangular shapes. Keep the frilly edges as they add flavor to the dish. Chop any leftover perilla leaves.

Step 3: Mix the filling

Combine the ground pork with the chopped shallots, garlic, scallions, and perilla leaves. Add 1 teaspoon of fish sauce, 1 teaspoon of salt, 1 teaspoon of MSG, 2 teaspoons of pepper, and 2 teaspoons of oil. Marinate the mixture for about 30 minutes to absorb the flavors.

Step 4: Roll the perilla leaves

Place a perilla leaf, either veined side up or down according to your preference, and add a suitable amount of filling. Roll it up and secure it with a toothpick to prevent unraveling during frying.

Step 5: Fry the rolls

Heat oil in a pan and fry the rolls. Start frying with the side where the perilla leaf edges are sticking out to prevent unraveling. This technique also ensures that your rolls look neat and presentable. Fry for about 10-15 minutes, turning occasionally, until the perilla leaves turn golden brown.

Step 6: Serving

Place the fried rolls on a plate lined with paper towels to absorb excess oil. Serve and enjoy your delicious pork and perilla leaves dish!