The Ultimate Guide to the Super Leaf: Discover a Leaf that’s 10 Times Tastier than Perilla and Packed with Nutritional Goodness

Unlike traditional pork rolls wrapped in betel leaves, pork rolls wrapped in Lá Xương Sông leaves emit an alluring aroma reminiscent of grilled meat. The dish is seasoned to perfection, with a unique fragrance from the leaves. It is typically served with sweet and sour fish sauce, white rice vermicelli, green vegetables, or wrapped in rice paper, creating a delectable combination.

Ingredients

– Lá Xương Sông leaves: 20-25 leaves

– Pork shoulder: 400g

– Scallions: 1 handful

– Dried garlic: 1 bulb

– Seasoning powder, pepper, cooking oil, fish sauce

Instructions

• Select Lá Xương Sông leaves that are neither too old nor too young, and of moderate size. Wash and pat them dry. Gently pound the leaves to soften and ease the wrapping process. Finely chop a few leaves to mix with the pork, infusing a distinctive aroma.

• Marinate the ground pork shoulder (with a mix of lean and fatty meat) with the chopped Lá Xương Sông leaves, minced garlic, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of pepper. Combine well and let it sit for 15-20 minutes to absorb the flavors.

• Lay out the Lá Xương Sông leaves on a flat surface. Place an appropriate amount of the pork mixture on each leaf and roll them up. Finally, use the leaf’s stem to secure the roll. Repeat this process until all the mixture is used.

• Heat the cooking oil in a pan over medium heat. Fry the rolls, turning them occasionally, until the outer leaf turns golden brown and the distinctive aroma of Lá Xương Sông fills the air.

Desired Outcome: This dish harmoniously blends the pungent, spicy fragrance of Lá Xương Sông with the sweet and tender pork filling. It is best enjoyed with sweet and sour fish sauce, white rice vermicelli, or wrapped in rice paper, offering a unique culinary experience.

The pork rolls skillfully combine the distinctive aroma of Lá Xương Sông leaves with the seasoned pork shoulder, creating a harmonious blend of flavors. When you bite into the roll, you’ll notice a unique aroma reminiscent of essential oils. The outer layer is golden brown, while the inside remains moist and tender.

Notes on Frying Pork Rolls with Lá Xương Sông Leaves

To ensure the best flavor and presentation of the pork rolls with Lá Xương Sông leaves, keep the following important frying tips in mind:

• Avoid overheating the oil: Lá Xương Sông leaves are delicate and prone to burning at high temperatures. Maintain a moderate heat level and ensure the oil is evenly heated before adding the rolls. This prevents the leaves from burning while ensuring the filling is cooked thoroughly.

• Minimize flipping: Lá Xương Sông leaves are soft and prone to tearing. When frying, flip the rolls only once the underside is golden brown. This helps keep the rolls intact without spilling the filling.

• Use the right amount of oil: Pour oil to reach about 1/3 to 1/2 of the roll’s height. This ensures the leaves become crispy without absorbing too much oil, preserving their delicate flavor.

• Blot excess oil after frying: When the rolls are golden brown, remove them from the oil and place them on a plate lined with paper towels. This reduces greasiness and helps maintain crispness.

By following these tips, your pork rolls with Lá Xương Sông leaves will not only taste amazing but also look appetizing, providing a perfect culinary experience!

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