The Wild Leaf: A Tasty Wrap with a Twist.

16 November, 2024

Select young and tender Perilla leaves of moderate size, wash them, and let them air dry. Gently pound the leaves to soften them and make them easier to roll. Chop a few leaves finely and mix them with the meat to infuse it with a distinctive aroma.

This dish is served with sweet and sour fish sauce and can be enjoyed with white rice vermicelli and green vegetables or wrapped in rice paper. Give it a try!

Ingredients

– Perilla leaves: 20-25 leaves

– Pork shoulder: 400g

– Scallions: 1 bunch

– Garlic: 1 bulb

– Seasoning powder, black pepper, cooking oil, fish sauce

Instructions

Select young and tender Perilla leaves of moderate size, wash them, and let them air dry. Gently pound the leaves to soften them and make it easier to roll. Finely chop a few leaves and mix them with the meat for added flavor.
Marinate the ground pork shoulder (with a mix of lean and fatty meat) with the chopped Perilla leaves, minced garlic, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of black pepper. Mix well and let it sit for 15-20 minutes to allow the flavors to infuse.
Lay a Perilla leaf on a flat surface, scoop a suitable amount of the marinated meat onto the leaf, and roll it up. Finally, use the stem to secure the roll. Repeat this process until all the meat is used up.

Heat up some cooking oil in a pan. Place the rolls in the pan and fry them over medium heat. Turn them occasionally to ensure even cooking until the rolls turn golden brown and emit a delightful aroma.

Desired outcome: This dish harmoniously combines the pungent and spicy fragrance of the Perilla leaves with the sweet and tender meat. The sweet and sour fish sauce elevates the flavors, creating a simple yet delectable dish.

These Perilla leaf rolls skillfully blend the unique aroma of the Perilla leaves with the seasoned ground pork shoulder. When you take a bite, you’ll notice a distinctive aroma, almost like essential oils. The outer layer of the roll is golden brown, while the inside remains moist and tender.