Food & Receipts

The Ultimate Guide to Frying Cha La Lot: Achieving Perfection with a Crisp, Green Appearance and Uniform Size for All 10 Pieces

With this simple fried cha la lot recipe, your dish will not only taste amazing but also look absolutely stunning.

Administrator

20 August, 2024

Pork Belly Cha La Lot Ingredients

– 500g pork belly

– 1 egg

– 200g fresh cha plu leaves

– 3 shallots

– 200ml cooking oil

– 1 tablespoon fish sauce

Common spices: seasoning powder, MSG, ground pepper, salt.

How to Make Pork Belly Cha La Lot

Step 1: Prepare the ingredients

Rinse the pork belly with diluted salt water, then rinse again with clean water and drain. Cut the pork into small pieces. Wash the cha plu leaves and set aside the nice ones. Chop the ugly or torn leaves and put them in a bowl. Peel and slice the shallots.

Step 2: Grind and marinate the meat before rolling

Put the pork into a meat grinder and grind for about 2-3 minutes at high speed until it becomes paste-like. Transfer the ground pork to a mixing bowl and add the egg, chopped cha plu leaves, sliced shallots, seasoning powder, MSG, fish sauce, and ground pepper. Mix well and marinate for about 15 minutes to let the meat absorb the flavors.

Step 3: Roll and fry the cha la lot

Choose the bigger, intact cha plu leaves that are not too young or old. Place the white side of the leaf facing up and put about 1 tablespoon of the meat mixture in the center. Spread it evenly and roll the leaf tightly. Repeat this process until you run out of ingredients.

Heat a pan over medium heat and add 200ml of cooking oil. When the oil is hot, carefully place the cha la lot rolls into the pan and fry for about 5 minutes. Turn them over and fry for another 3-5 minutes until they turn golden brown.

Step 4: Serving suggestion

Arrange the fried cha la lot on a plate and garnish with sliced cucumbers and cherry tomatoes for a beautiful presentation. The dish is now ready to be served! The combination of savory pork, creamy egg, and the unique flavor of cha plu leaves makes this dish a delicious addition to any meal. It can be enjoyed as a snack or as a side dish with rice. Good luck with making your own pork belly cha la lot at home!

Frequently asked questions

A healthy oil with a high smoke point is recommended, such as peanut oil, sunflower oil, or canola oil.

The ideal temperature is between 350-375 degrees Fahrenheit (180-190 degrees Celsius). This ensures the Cha La Lot cooks evenly and achieves a crispy texture without burning.

Wash and dry the Cha La Lot leaves thoroughly. Remove any tough stems and stack the leaves on top of each other. Roll them tightly and secure with a toothpick. You can also use a skewer to create a tighter roll.

After stacking and rolling the leaves, use a sharp knife to cut the roll into equal-sized pieces. This ensures uniformity in size and helps achieve that beautiful, crisp green appearance.

Fry the Cha La Lot rolls for approximately 3-4 minutes, or until they turn a vibrant green color and become crispy. Be careful not to overcook, as this can result in a bitter taste and an uneven texture.

Absolutely! Cha La Lot is versatile and can be stuffed with a variety of fillings. Popular options include ground pork, shrimp, or a combination of both. You can also add chopped vegetables like carrots, mushrooms, and green onions for extra flavor and texture.

Traditional Vietnamese dipping sauces like Nuoc Cham or a spicy Sriracha mayo are perfect companions for Cha La Lot. You can also experiment with other sauces like sweet and sour, or a tangy peanut sauce.