Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Vietnam! Cha La Lot, a mouthwatering delicacy that combines the aromatic betel leaves with succulent ground pork, is about to become your new obsession. This isn't just a recipe; it's a sensory experience that promises to tantalize your palate and impress your dinner guests with its exotic flavors and stunning presentation.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 400g ground pork
- 10 fresh betel leaves
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp black pepper
- Chopped garlic for flavor
Instructions
- Begin by preparing your ingredients. Measure out 400g of ground pork, 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 teaspoon of black pepper, and a generous amount of chopped garlic. Rinse the 10 fresh betel leaves under cold water to remove any dirt or impurities, then pat them dry with a clean kitchen towel.
- In a large mixing bowl, combine the ground pork, fish sauce, sugar, black pepper, and chopped garlic. Mix thoroughly using your hands or a spoon until all ingredients are well incorporated. This mixture should be fragrant and well-seasoned.
- Take a betel leaf and place a spoonful of the pork mixture in the center of the leaf. Fold the sides of the leaf over the filling to encase it, then roll it up tightly from the bottom to the top, similar to rolling a burrito. Repeat this process with the remaining betel leaves and pork mixture until all are filled.
- Preheat a grill or a non-stick skillet over medium heat. If using a grill, lightly oil the grates to prevent sticking. If using a skillet, you can add a small amount of oil to the pan.
- Once heated, place the wrapped betel leaves on the grill or in the skillet. Cook for about 3-4 minutes on each side, or until the pork is cooked through and the leaves are slightly charred and fragrant. Be careful not to overcook, as the leaves can become too crispy.
- Once cooked, remove the betel leaf wraps from the heat and let them rest for a couple of minutes. This allows the flavors to settle.
- Serve the Vietnamese Pork in Betel Leaves warm, garnished with fresh herbs or lime wedges if desired. These can be enjoyed on their own or with a side of rice or dipping sauce for added flavor.
Tips
- Choose fresh, vibrant betel leaves that are free from blemishes for the best flavor and presentation.
- When mixing the pork filling, use your hands to ensure all ingredients are thoroughly combined and evenly distributed.
- Don't overstuff the leaves - a thin, even layer of pork mixture will ensure consistent cooking.
- Make sure your grill or skillet is at medium heat to achieve a perfect char without burning the delicate leaves.
- Let the wrapped parcels rest for a few minutes after cooking to allow the flavors to meld and the meat to settle.
- Serve immediately for the best texture and taste, accompanied by a zesty dipping sauce or fresh herbs.
- For a perfect pairing, serve with steamed jasmine rice or in a traditional Vietnamese lettuce wrap.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 20g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
