Ingredients for Cha La Lot
Pork: 400g
La Lot leaves: 20-30 leaves
Scallions, shallots, garlic
Seasoning powder, seasoning sauce, monosodium glutamate, pepper, fish sauce, cooking oil
How to Make Delicious Cha La Lot That’s Not Dry
Step 1: Prepare the Ingredients
Start by rinsing the pork and patting it dry. You can then grind or finely mince the meat. Alternatively, you can ask your butcher to grind it for you; this will add more flavor to your dish.
Peel and rinse the shallots and garlic, crush them, and mince them finely. Rinse the scallions and cut them into small pieces, about 0.3-0.5 cm in length. Rinse the la lot leaves and set the nice ones aside. Chop up any torn or ugly leaves and put them in a bowl.
Delicious Cha La Lot
Step 2: Marinate the Meat
In a bowl, mix the minced pork with the shallots, garlic, scallions, and chopped la lot leaves. This will make your Cha La Lot more flavorful and less cloying. Add 1 teaspoon each of seasoning powder, seasoning sauce, monosodium glutamate, and pepper, and 2 teaspoons of fish sauce. Mix everything well with a pair of gloves, and let the meat marinate for about 30 minutes to absorb the flavors.
You can also add a little cooking oil to prevent the meat from drying out. This will ensure that your Cha La Lot remains soft and juicy during frying.
Step 3: Roll the Cha La Lot
Take a la lot leaf and lay it vein-side up. Spoon a generous amount of the meat mixture onto the leaf and roll it up. Repeat this process until you’ve used up all the filling.
Step 4: Fry the Cha La Lot
Place a pan on the stove and turn on the heat. Add enough oil to coat the pan. This will prevent your Cha La Lot from sticking to the pan. Fry the rolls, starting with the side where the leaf extends beyond the meat. This will help secure the roll during cooking. Use chopsticks to turn the rolls occasionally for even cooking, about 10-15 minutes, until the leaves turn a golden-brown color. This indicates that the Cha La Lot is cooked through.
The Right Way to Roll Cha La Lot
Once they’re done, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil. This will ensure your dish is tasty and appealing.
Step 5: Serve
When your Cha La Lot is evenly browned, transfer them to a serving plate and enjoy this delicious dish with your family.
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