Thịt Heo Nướng Riềng Mẻ Cuốn Lá Lốt (Grilled Pork with Galangal and Fermented Rice Wrapped in Betel Leaves)
85% chuẩn vị · Vietnamese
A flavorful variation where the marinated pork is wrapped in fragrant betel leaves (lá lốt) and then grilled, imparting a unique aroma and herbaceous note to the tender, tangy pork.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder, finely ground or minced500g
- Galangal, finely minced30g
- Fermented rice (mẻ)2 tbsp
- Lemongrass, finely minced1 stalk
- Fish sauce2 tbsp
- Sugar1 tsp
- Garlic, minced2 cloves
- Shallots, minced1 small
- Betel leaves (lá lốt)20-25 leaves
- Salt1 tsp
- Black pepper1/2 tsp
- Water1 tbsp
Các bước
- 1
Prepare the marinade: Combine minced galangal, lemongrass, garlic, shallots, fermented rice, fish sauce, sugar, salt, and black pepper in a bowl.
- 2
Marinate the pork: Add the minced pork to the marinade and mix thoroughly. Cover and refrigerate for at least 2 hours, or overnight.
- 3
Prepare the betel leaves: Wash and pat dry the betel leaves. If the stems are thick, trim them.
- 4
Wrap the pork: Place a spoonful of marinated pork mixture onto the center of each betel leaf. Fold the leaf to enclose the pork, forming small parcels. You can secure with a toothpick if needed.
- 5
Grill the parcels: Preheat grill to medium heat. Grill the betel leaf parcels for about 5-7 minutes per side, until the pork is cooked through and the leaves are slightly charred and fragrant.
- 6
Serve hot, often with rice vermicelli, fresh herbs, and a dipping sauce.
