3 Ways to Make Delicious and Unusual Pork Leg Rolls, Extremely Simple and Appealing

Prepare and Fry the Pork Leg

Wash the pork leg and rub it with salt, then rinse it clean and remove any remaining hairs. After that, wash the meat again with water and let it drain.

Heat a deep pan on the stove, add 4 tablespoons of cooking oil. Once the oil is hot, add the pork leg and fry for about 7 – 10 minutes over medium-low heat, turning regularly until it is golden brown, then remove and let it cool.

Next, use a knife to slice the pork leg into thin pieces and place them in a bowl.

Pound spices and make dipping sauce

Peel the galangal and 4 cloves of garlic, slice them thinly, put them in a blender with 1 chili, 1/2 tablespoon of fish sauce, and 1 tablespoon of sugar. Alternatively, if you don’t have a blender, you can use a mortar and pestle to grind them finely.

Make the dipping sauce with the formula: Put 1 chili, 3 cloves of garlic, and 1 tablespoon of sugar into the mortar and pound them finely. Then, add 1.5 tablespoons of fish sauce and 1 tablespoon of lime juice, stir well, and adjust the seasoning to taste.

Mix the pork leg filling

Add the ground galangal mixture to the thinly sliced pork leg in a bowl, and mix well. Then, add 1/3 cup (rice bowl size) of toasted white sesame seeds, stir evenly, and adjust the seasoning to taste.

Final Product

You just need to place the pig trotters on a plate, dip them in garlic chili fish sauce, wrap them with young star apple leaves and fig leaves to enjoy.

With the tender and sweet pig trotters, combined with the fragrant aroma of galangal, the creamy taste of sesame along with the light sourness of star apple leaves and fig leaves, it creates an attractive dish of pig trotters that everyone loves.

Prepare the pork leg

After purchasing the pork leg, use a torch to scorch around the leg until the skin turns black and tightens, then stop.

Put it in a bowl and wash off the black layer outside, then use the knife to cut around the toe area and slice along the meat of the leg.

Then, slowly separate the meat and skin from the bone, and continue to separate the skin from the meat, cutting it into thin pieces about the thickness of a finger.

Pounding the spices

Take 2 stalks of lemongrass, wash them clean, then use a knife to crush and chop them finely. For galangal, take 1 piece, peel it, slice it, and chop it finely.

Cilantro, aromatic herbs, basil, and pennywort should be picked, washed clean, and chopped.

For fig leaves, just pick the leaves and wash them clean.

Marinating the pork trotters

To marinate the pork trotters, sequentially add the pork trotters, pig skin, crushed lemongrass, crushed galangal, 1/2 tablespoon of monosodium glutamate, and 1 tablespoon of fish sauce into a bowl. Then mix well so that the meat and skin of the trotters absorb the spices evenly.

Pan-fried pork leg

Place a pan on the stove, add 1/2 tablespoon of cooking oil, and heat on high until the oil is hot. Use chopsticks to stir the oil to distribute the heat, then lower the heat to medium and add the marinated pork leg.

Pan-fry each side for about 3 minutes until the meat firms up and turns slightly golden, then remove the meat. Next, add the skin of the pork leg and pan-fry the inside of the skin for about 2 minutes, then turn it over and pan-fry the outside for another 2 minutes before turning off the heat and removing it.

After pan-frying, place it on a cutting board and use a knife to cut the meat and skin into small, bite-sized pieces.

Prepare the remaining ingredients

Peel the remaining 4 rhizomes, wash them well, slice them thinly, then put them in a mortar and pound them until fine. Wash and finely chop the 4 stalks of lemongrass.

Wash the starfruit, slice it, and gently squeeze out some of the juice. For the chili, wash it, remove the stem, and slice it.

Toast the white sesame seeds over medium heat until they are fragrant and golden, then turn off the heat.

Mix the Chạo

Add the skin and meat that have been sliced into small pieces along with ginger juice, sliced chili, crushed ginger, minced lemongrass, sliced starfruit, and 3 tablespoons of fish sauce.

Mix well, then season with 1 tablespoon of MSG and add chopped herbs, scallions, basil, and finely chopped đinh lăng leaves, along with roasted sesame seeds. Stir well, and you have completed this dish!

Finished Product

The dish of pork leg chạo will have an enticing aroma of galangal and lemongrass once completed. When eaten, one can feel the tender, sweet, and slightly sour taste of the pork, combined with the crispy and deliciously fatty texture of the pig’s skin.

Dipping it in sweet and sour fish sauce and a bit of fig leaves makes it delicious enough to enjoy repeatedly without getting tired of it!

Prepare the ingredients

You should buy pre-trimmed pork leg meat to make preparation easier. After purchasing, wash it thoroughly with saltwater and scrape off any remaining hair if there is any. Use thick string to tie the pork leg into a round roll.

Wash the galangal and lemongrass, divide them into 2 parts, cutting one into segments and the other into small pieces. Wash the starfruit, slice it, and then squeeze out some of the juice to reduce the sourness.

Cooking

After washing and tying the pork leg into a roll, you will boil it with guava leaves, galangal, and lemongrass without using water. Use a pot with a non-stick surface, line it with a layer of guava leaves, then add galangal and lemongrass, placing the meat on top. Turn on the stove with low heat and cook for about 20 minutes.

Mixing the meat

After the meat is cooked, slice it very thinly and put it into a large bowl. Then, add the prepared ingredients such as finely chopped galangal, minced lemongrass, shredded kaffir lime leaves, minced garlic and chili, and sliced star fruit.

Next, season with 1.5 tablespoons of sugar, 1/2 tablespoon of monosodium glutamate, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1/2 cup of roasted sesame seeds. Mix well to ensure the seasonings blend together.

Completion

The mixed pork meat is evenly soaked with seasonings and has a distinctive aroma of kaffir lime leaves and roasted sesame. To enhance the dish’s flavor, you can serve it with fig leaves, Vietnamese coriander leaves, or guava leaves, along with fish sauce for dipping. A simple and easy dish to make, it can be a snack for the adults in the family to enjoy.