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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Betel leaves have a very fragrant smell, especially when wrapped with minced pork to make fried dishes. Let’s join cooking with TasteVN to make delicious betel leaf rolls with pork for today’s meal!
Ingredients for Betel Leaf Rolls with Pork Serves 4
Pork 400 gr (shoulder meat) Chicken egg 1 piece Fresh betel leaves 200 gr Shallots 3 bulbs Cooking oil 200 ml Fish sauce 1 tablespoon Common spices A little (seasoning powder/ monosodium glutamate/ ground pepper/ salt)
Tools for Preparation
How to Choose Fresh and Delicious Ingredients
How to choose fresh and quality pork
- Good pork has a bright red color, the meat is dry, firm, and springs back when pressed, with no strange smell.
- To make betel leaf rolls with pork, you should buy shoulder meat or belly meat that has both lean and fatty parts for a softer and more delicious dish.
- Do not buy if the pork is discolored, leaking water, mushy, or has a foul smell; this indicates it has been stored for too long and is not good.
How to choose fresh and delicious betel leaves
- Good betel leaves are medium-sized, evenly large, thick, dark green in color, choose leaves that are intact and not torn.
- Avoid choosing leaves that are too dark green, looking withered, feeling hard and crispy, as these are old leaves.
- Also, do not choose leaves that are too light green, as these are young leaves, soft and not fragrant.
How to choose fresh and delicious chicken eggs
- Good chicken eggs have a shell of uniform color, with no cracks or dark spots. When you touch the surface of the shell and feel a bit rough, it means the egg is fresh; conversely, shiny-shelled eggs are old.
- Additionally, when you hold the egg close to your ear and shake it gently, if you don’t hear any noise, it’s a new egg; if you hear a sloshing sound, it’s an old egg.
- Shine a light through the egg; if you see the yolk is orange or light pink, the white is clear, and the air cell is small, it’s a new egg; if the yolk is dark red, has spots, and the air cell is large, it’s an old egg.
How to prepare Fried Pork with Betel Leaves
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Prepare the ingredients
Wash the pork with diluted salt water, then rinse with clean water and let it drain. Cut the pork into small pieces.
Wash the betel leaves, choose the nice leaves to set aside, and cut the bad or torn leaves into small pieces for a bowl. Peel the shallots, and slice them thinly.
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Grinding and marinating meat
Put the pork into a meat grinder and grind finely for about 2 – 3 minutes on high speed.
After grinding, pour the meat into a bowl and mix well with 1 chicken egg, finely chopped betel leaves, sliced shallots, 1 tablespoon of seasoning, 1 teaspoon of monosodium glutamate, 1 tablespoon of fish sauce, and 1 teaspoon of ground pepper. Marinate for about 15 minutes to let the meat absorb the spices.
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Rolling and frying the grilled pork in betel leaves
Use large, beautiful betel leaves that are not torn to wrap the grilled pork. Turn the white side of the leaf up, add 1 tablespoon of the meat mixture, spread it evenly, then roll it up tightly. Repeat until all ingredients are used.
Place a pan on the stove, add about 200ml of cooking oil, and heat the oil over medium heat. When the oil is hot, add each roll of betel leaf pork to fry for about 5 minutes. When one side is golden, flip to the other side and fry for another 3 minutes.
Tip: Fry one side until golden before frying the other side; do not flip frequently as it can easily tear the leaves.
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Final product
Place the grilled pork in betel leaves on a plate, and you can decorate with a little cucumber and cherry tomatoes for a more appealing look.
Each roll of grilled pork has the sweetness of the meat combined with the richness of the egg, while the betel leaves add a unique flavor, enhancing the appeal and deliciousness for the family meal. It can be served as a snack or with rice, both are very suitable.
Above, TasteVN introduces to you the dish pork wrapped in wild betel leaves that is incredibly appealing yet simple, easy to cook, and doesn’t take much time. Wishing you success!
*Source of the recipe and images shared from Facebook: Dikaho Phạm
