How to Make Irresistibly Delicious and Uniquely Tasty Thanh Hoa Grilled Pork Rolls

How to prepare Thanh Hoa grilled pork rolls

• 1

  Prepare the ingredients

  Wash the pork thoroughly, put it in a pot with enough water to cover the meat, and boil for about 2 – 3 minutes to eliminate odor.

  Remove the meat and let it drain, then use a knife to slice along the grain of the meat to get long and thin slices.

  Soak the pork skin in diluted salt water for 15 minutes, then rinse under running water 2 – 3 times until clean and slice into strips.

  Wash the guava leaves, pennywort leaves, and banana leaves, then let them drain. Cut the banana leaves lengthwise and separate into appropriately sized pieces.

  Tip:

  • When blanching, do not leave the meat in boiling water for too long as it will affect the flavor and reduce the meat’s natural sweetness.
  • You can add some crushed lemongrass, a little ginger, or white wine to the pot to enhance the deodorizing effect.

  

  
• 2

  Marinate the meat

  Use a large bowl or basin, add the meat and pork skin, then add pepper, garlic, rice flour, and half a tablespoon of monosodium glutamate, and mix well. Let the meat absorb the spices for about 30 minutes to 1 hour.

  

  
• 3

  Form the nem

  Divide the meat into portions about the size of your palm, use both hands to shape them into tight balls, each portion should weigh approximately 100 – 120 grams.

  

  
• 4

  Wrapping Nem

  Lay a large piece of banana leaf on your hand, then take a smaller piece of banana leaf and place it on top.

  Peel a branch of Vietnamese coriander and a guava leaf, placing them in the center of the banana leaf, then place a handful of nem on top and proceed to roll it up along the length of the banana leaf. Use your thumb to press tightly on the banana leaf at both ends of the nem roll.

  Next, use 2 long, thin pieces of banana leaf, about 2 finger widths wide, to wrap around the nem roll vertically, wrapping tightly so that the ends of the nem roll are not exposed. Use a rubber band to secure the nem roll.

  After wrapping the nem, you can leave it at room temperature for 2 – 3 days for fermentation to occur, giving it a natural sourness, then store the nem in the refrigerator where it can be used for up to 2 weeks.

  Note:

  • When wrapping the nem, apply firm pressure, skillfully sealing the open corners of the nem and securely tying with a rubber band.
  • Avoid letting the banana leaves come apart, as air getting in will make it hard for the nem to cook properly.

  Wrapping nem may seem very complex, but once you reach the second or third wrap, you will get the hang of it and will wrap evenly and beautifully.

  

  

  

  
• 5

  Grilling the spring rolls

  After the spring rolls have been fermented, prepare a charcoal grill with low heat, placing the banana leaf-wrapped spring rolls directly into the coals.

  At this moment, the aroma of the banana leaves infuses with the flavor of the spring rolls, the fatty skin sizzling and popping, while the meat aroma blends with the toasted rice powder, filling the air with a delicious scent.

  When the banana leaves are charred, the spring rolls are cooked; peel off the leaf layer and present the spring rolls on a plate for enjoyment.

  Tip: If you do not have charcoal, you can grill using a cast iron pan on a gas stove or an air fryer, but it won’t be as fragrant.

  

  
• 6

  Final product

  The perfect grilled spring rolls will have a slight sour taste from naturally fermented meat, the interior meat being moist and soft, fragrant with toasted rice powder, and a light pink color. When eating the spring rolls wrapped with a bit of fig leaves and dipped in a bit of chili sauce, it is enough to evoke “nostalgia” for any discerning diner.