Mastering the Art of Making Delicious Grilled Pork in Betel Leaves
Ingredients
300g ground pork (choose pork shoulder or lean meat with a bit of fat for juicier patties)
20-25 large, fresh, and vibrant betel leaves (make sure the leaves are intact and not too old)
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 stalks of green onion, white part finely chopped, green part sliced
1 tablespoon fish sauce
½ teaspoon ground pepper
½ teaspoon sugar
1 teaspoon seasoning powder
Enough oil for frying
A Step-by-Step Guide to Making Appetizing Grilled Pork in Betel Leaves
Step 1: Prepare the Ingredients
Wash the betel leaves and soak them in a dilute salt water solution for about 5 minutes to disinfect them. Then, drain and set aside. Choose 10 of the largest and most attractive leaves for rolling the patties, and chop the remaining leaves finely.
In a large bowl, combine the chopped betel leaves, ground pork, chopped shallots, garlic, white parts of the green onion, fish sauce, pepper, sugar, and seasoning powder. Mix thoroughly with your hands for about 3-5 minutes until the mixture is well combined and infused with the flavors.
Step 2: Roll the Patties
Lay a betel leaf veiny-side up (this ensures a prettier presentation when rolled). Place about 1-1.5 tablespoons of the meat mixture in the center of the leaf. Fold in the sides and roll it up like a spring roll. Make sure to roll tightly, but be careful not to tear the leaf.
Repeat this process until you’ve used up all the meat mixture (you should have about 10 patties).
Step 3: Fry the Patties
Heat a pan with about 3-4 tablespoons of oil over medium heat. Once the oil is hot, place the patties in the pan, with the seam side down, to secure their shape.
Fry each side until golden brown, which should take around 3-4 minutes per side. Maintain medium heat to ensure even cooking and to keep the leaves a vibrant green color.
Step 4: Serve and Enjoy
Remove the patties from the pan and place them on a plate lined with oil-absorbing paper to get rid of any excess oil.
Serve these delicious grilled pork in betel leaves with chili fish sauce or chili paste. They can be enjoyed with rice vermicelli, steamed rice, or as a tasty beer snack.
Tips for Ensuring Perfectly Green and Delicious Grilled Pork in Betel Leaves Every Time
Choose fresh and vibrant betel leaves that aren’t too old, as this will make rolling easier and ensure a beautiful presentation when fried.
Avoid frying over high heat to prevent the leaves from burning and losing their green color.
Adding a bit of ground pork fat to the mixture will result in juicier and more flavorful patties.
For an extra aromatic touch, feel free to incorporate some finely chopped lemongrass into the meat mixture.
We wish you success in creating these mouthwatering and vibrant grilled pork in betel leaves!
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