Food & Receipts

10x More Aromatic Than Betel Leaves, Double the Nutrients

This weekend, if you want to change the taste for your family, try the lemongrass rolls!

22 April, 2024

115

Unlike various meat rolls, grilled meat rolls wrapped in Indian borage leaves will release an alluring aroma akin to grilled meat. Upon savoring, one can appreciate the seasoned meat and the exotic fragrance of the leaves. This delicacy pairs wonderfully with sweet and sour fish sauce and can be devoured with white rice, fresh vegetables, or wrapped in rice paper.

This dish artfully combines the distinctive aroma of Indian borage leaves with the succulent flavors of pork shoulder.

Ingredients

– Indian borage leaves: 20-25

– Pork shoulder: 400g

– Green onions: 1 bunch

– Garlic: 1 clove

– Seasoning powder, black pepper, cooking oil, fish sauce

Instructions

Select tender Indian borage leaves (not too old or too young, medium size), wash them thoroughly, and drain them. Flatten the leaf veins to soften them for rolling. Finely chop a few leaves and mix them with the meat to enhance the aroma.
Marinate the ground pork shoulder (with both lean and fatty cuts) with chopped Indian borage leaves, minced shallots, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of black pepper. Mix well and let it marinate for 15-20 minutes to absorb the flavors.
Lay out an Indian borage leaf on a flat surface, spoon an appropriate amount of filling onto it, and roll it up. Secure the roll with a toothpick. Repeat the process until all the ingredients are used.

Heat cooking oil in a pan and fry the rolls over medium heat. Flip them occasionally to ensure both sides are evenly browned. The rolls are done when the outer layer is golden brown and exudes the distinctive fragrance of the leaves.

Desired Outcome: The dish harmoniously combines the savory, slightly pungent aroma of the Indian borage leaves with the tender sweetness of the meat. It is best enjoyed with sweet and sour fish sauce – a simple, rustic dish that surpasses even the most exquisite delicacies.

Delectable and tender Indian borage leaf rolls

This meat roll dish is a masterpiece, artfully combining the distinctive aroma of Indian borage leaves with the succulent flavors of pork shoulder. Each bite reveals a burst of aromatic essence, reminiscent of essential oils. The meat exterior is golden brown while the interior remains tender and juicy.

Frequently asked questions

Unlike other meat rolls, Indian borage leaf rolls have a distinct, exotic fragrance due to the use of Indian borage leaves. The leaves add a slightly pungent, savory aroma to the dish, enhancing the overall flavor profile.

The key ingredients for Indian borage leaf rolls are Indian borage leaves, pork shoulder, green onions, garlic, seasoning powder, black pepper, cooking oil, and fish sauce. The leaves are especially important as they give the dish its unique aroma and flavor.

Select tender Indian borage leaves of medium size, washing and draining them thoroughly. Flatten the leaf veins to soften them, making them easier to roll. Finely chop a few leaves to mix with the meat for enhanced aroma.

First, marinate the ground pork shoulder with chopped Indian borage leaves, shallots, fish sauce, seasoning powder, and black pepper. Let it absorb the flavors for 15-20 minutes. Then, lay an Indian borage leaf on a flat surface, spoon the filling onto it, and roll it up, securing it with a toothpick. Repeat until all the ingredients are used.

Heat cooking oil in a pan and fry the rolls over medium heat, flipping occasionally, until both sides are evenly browned. The rolls are done when the outer layer is golden brown and releases the distinctive fragrance of the leaves.

The dish should harmoniously combine the savory, slightly pungent aroma of the Indian borage leaves with the tender sweetness of the meat. The rolls are best enjoyed with sweet and sour fish sauce, creating a rustic, yet exquisite culinary experience.