Food & Receipts

Crispy La Lot Leaf Dumplings: Elevate Your Appetizer Game with This Secret Step

Create the most delectable dish with this foolproof Vietnamese grilled pork patties with betel leaves recipe, impressing everyone with its tantalizing aroma and skillful preparation.

Administrator

21 April, 2024

Ingredients for Pork Patties with Betel Leaves:

– 500g ground pork (choose a slightly fatty variety for a tastier and less dry result)

– Approximately 20-30 betel leaves (select large and healthy ones)

– Scallions, shallots, garlic

– Seasonings: salt, bouillon cubes, MSG, pepper, fish sauce, cooking oil

Instructions for Pork Patties with Betel Leaves:

Step 1: Upon purchasing ground pork, rinse and drain. Finely chop garlic and shallots. Next, thoroughly wash and finely chop scallions. Drain before mixing with the patty ingredients.

Amazing Pork Patties with Betel Leaves: A Delectable Dish

Step 2: Prepare the remaining ingredients

Cut off the stems and central veins of the betel leaves to create rectangular sections. Notably, do not remove the serrated edges of the betel leaves, as they contribute to the delightful aroma of the patties. Mince any excess betel leaves after cutting.

Step 3: Combine the ground pork with the chopped shallots, garlic, scallions, and betel leaves. Add 1 teaspoon of salt, 1 teaspoon of bouillon cubes, 1 teaspoon of MSG, 2 teaspoons of pepper, and 2 tablespoons of fish sauce. Marinate the meat for approximately 30 minutes to allow the seasonings to penetrate.

Step 4: Place a betel leaf with either side facing up, spoon a moderate amount of filling onto it, and roll it up. Continue rolling until all the filling is used. Utilize toothpicks to secure the patties and prevent them from falling apart during frying.

A Comprehensive Guide to Frying Pork Patties with Betel Leaves

Step 5: Heat cooking oil in a pan. Place the patties in the pan and begin frying. Ensure that the edge of the betel leaf is facing down to prevent the patty from unrolling. This technique promotes uniformity and visual appeal. Additionally, it prevents the patties from breaking or spilling during cooking.

Step 6: Fry the patties for approximately 10-15 minutes, rotating them periodically to ensure the betel leaves turn golden brown. Upon removing from the pan, place the patties on a plate covered with paper towels to absorb excess oil and prevent sogginess.

Step 7: Finally, serve the patties on a plate and savor their delightful taste. May your efforts in preparing this dish be rewarded!

Frequently asked questions

Firstly, rinse and drain the ground pork. Finely chop the garlic and shallots, and thoroughly wash and chop the scallions. Drain any excess liquid from the scallions before mixing with the pork and other ingredients. Cut the betel leaves into rectangular sections by removing the stems and central veins, but keep the serrated edges for added aroma. Mince any leftover betel leaves.

Combine the ground pork with the chopped shallots, garlic, scallions, and betel leaves. Add the seasonings: 1 teaspoon each of salt, bouillon cubes, and MSG; 2 teaspoons of pepper; and 2 tablespoons of fish sauce. Mix well and let the mixture marinate for about 30 minutes to allow the flavors to infuse.

Place a betel leaf on a flat surface, spoon a moderate amount of the filling onto it, and roll it up. Repeat this process until all the filling is used. Secure each patty with toothpicks to prevent them from unraveling during frying.

Heat a pan with cooking oil. Place the patties in the pan with the edge of the betel leaf facing down to ensure they stay rolled up. Fry for about 10-15 minutes, turning them occasionally, until the betel leaves turn a golden brown color. Place the cooked patties on a plate lined with paper towels to absorb excess oil.

Serve the patties on a plate and enjoy their delicious flavor! These patties make a great appetizer or main course and can be served with a variety of sides, such as a fresh salad, steamed rice, or crispy fries.