Thịt Nướng Lá Lốt

Ingredients(for 4-5 rolls per serving)

• 200g Ground lean pork (Thịt heo xay)
• 20-25 leaves Wild betel leaves (Lá lốt, washed and stems removed)
• 2 tablespoons Shallots (finely chopped)
• 2 cloves Garlic (minced)
• 1 tablespoon Fish sauce (Nước mắm)
• 1/2 teaspoon Black pepper
• 1 teaspoon Sugar
• 1 teaspoon Cooking oil (neutral oil)
• 1 tablespoon Chopped roasted peanuts (for garnish) - optional
• 1/2 cup Fresh herbs (mint, cilantro) (to serve) - optional

Instructions

1. 1

   In a mixing bowl, combine ground lean pork, chopped shallots, minced garlic, fish sauce, black pepper, sugar, and a teaspoon of oil. Mix thoroughly until the ingredients are well incorporated.

   5 minutes

   Massage the mixture for better texture and flavor blending.

2. 2

   Lay each wild betel leaf shiny side down on a clean surface. Place a heaping teaspoon of the pork mixture at one end of the leaf and roll tightly, tucking in the sides as you go. Secure the end with a toothpick if needed.

   7 minutes

   Don’t overfill the leaves to prevent bursting during grilling.

3. 3

   Preheat a grill pan or outdoor grill to medium heat. Lightly brush the pan or grill grates with a minimal amount of oil to prevent sticking.

   3 minutes

   Use a silicone brush for even and light oil application.

4. 4

   Place the wrapped rolls seam side down on the grill. Cook for 3-4 minutes on each side, turning until the leaves are slightly charred and the pork is cooked through.

   10 minutes

   Do not overcrowd the grill to ensure even cooking.