Vietnamese pork sausage, or ‘Cha La Lot’, is a delicious dish loved by many for its savory and irresistible flavor. However, keeping the La Lot leaves from turning black after frying is a challenging task that many home cooks struggle with, even after multiple attempts at preparing this dish. To ensure the La Lot leaves remain green and vibrant, follow this simple tip below.
Tip for Preventing Blackening of La Lot Leaves During Frying
It’s not uncommon for home cooks to end up with blackened La Lot leaves instead of the vibrant green ones achieved by professional chefs in restaurants. This issue can be addressed with the following tip: remember and apply these techniques the next time you attempt this dish.
The key to success with this dish is ensuring the meat is thoroughly cooked while maintaining a bright green outer layer. To achieve this, follow these steps:
+ Ingredients:
– 250gr ground pork
– 20-25 La Lot leaves
– 1-2 shallots
– A small bunch of scallions
– Seasonings: cooking oil, pepper, MSG, fish sauce, and seasoning powder
For the meat, it’s best to use pork shoulder or belly as these cuts have a good mix of fat and lean meat, ensuring the sausage stays moist after frying.
When it comes to La Lot leaves, select fresh, deep green leaves that are intact and of moderate size. Larger leaves tend to be older and are more prone to blackening when exposed to high temperatures.
+ Preparation:
Finely chop the shallots and scallions. After cutting off the roots, clean the scallions and chop them finely. For the La Lot leaves, choose smaller leaves, shred, and finely chop them before mixing with the meat to enhance the fragrance of the filling.
Additionally, for an extra boost of flavor, you can combine ground pork with a small amount of ground beef. This not only adds natural sweetness to the dish but also contributes to a more aromatic filling.
+ Procedure:
In a large bowl, combine the ground pork and beef with the chopped shallots, La Lot leaves, and scallions. Season with 1/2 teaspoon of MSG, 1 teaspoon of fish sauce, 2 teaspoons of seasoning powder, and 1/2 teaspoon of ground pepper. Mix well and let the mixture marinate for 15-20 minutes to allow the flavors to blend.
The secret to ensuring the La Lot leaves remain green and vibrant is to briefly blanch them in boiling water for a second, immediately shock them in cold water, and then thoroughly pat them dry before rolling. This technique is crucial to achieving the desired result.
The rolling technique also plays a role in preventing blackening. For an attractive presentation, place the meat on the leaf with the green side out, fold in the sides, and then roll it up. When fried, the sausage will have a beautiful green appearance.
Next, heat a sufficient amount of oil in a pan to a moderate temperature, approximately 160-170 degrees Celsius. If the oil is too hot, the leaves will burn and blacken before the meat is cooked. Conversely, if the oil is too cool, the sausage will absorb too much oil and lose its crispness.
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