Grilled pork wrapped in betel leaves is a delicious and familiar dish loved by many. However, if you’re not careful when frying, the rolls can turn dark and unappetizing. But with the following method, you’ll be able to create a perfect and mouthwatering dish.
Ingredients for Pork and Betel Leaf Rolls:
– 500g ground pork
– 20-30 betel leaves (choose larger and nicer leaves)
– Spring onions, shallots, and garlic
– Seasonings: Fish sauce, salt, sugar, pepper, oil
Instructions on How to Make Pork and Betel Leaf Rolls:
Step 1: Prepare the Ingredients
Wash the ground pork and drain excess water. Finely chop the garlic and shallots, and cut the spring onions into small pieces. Make sure to pat dry the chopped ingredients before mixing them with the pork.
Delicious Betel Leaf Rolls
Step 2: Prepare the Betel Leaves
Cut off the stems and central veins of the betel leaves to create rectangular shapes. Keep the hairy parts of the leaves as they add flavor to the dish. Finely chop any leftover betel leaves.
Step 3: Mix and Marinate
Combine the ground pork with the chopped shallots, garlic, spring onions, and betel leaves. Add 1 teaspoon each of fish sauce, salt, and sugar, 2 teaspoons of pepper, and 2 teaspoons of oil. Mix well and let the mixture marinate for about 30 minutes to absorb the flavors.
Step 4:
Place a betel leaf on a flat surface, with the shiny side up or down according to your preference. Put a suitable amount of the pork mixture on the leaf and roll it up. Secure the roll with a toothpick to prevent it from unraveling during frying.
Step 5:
Heat oil in a pan and carefully place the rolls in, starting with the side where the betel leaf edges are sticking out. This will ensure that the rolls stay intact and give them a neat appearance. Fry for about 10-15 minutes, turning occasionally, until the leaves turn a golden brown color.
The Secret to Delicious Betel Leaf Rolls
Step 6: Fry the Rolls
Fry the rolls until they are golden brown and cooked through, which should take about 10-15 minutes. Make sure to flip them occasionally for even cooking. Place a paper towel underneath the rolls when serving to absorb excess oil and maintain the flavor.
Step 7: Serve
Arrange the pork and betel leaf rolls on a plate and enjoy! You should end up with about 10 rolls, each looking so tempting that you’ll want to eat them right away. Bon appétit!
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