Nem Chua Rán Cuốn Lá Lốt (Fermented Pork Rolls Wrapped in Betel Leaves)
85% chuẩn vị · Vietnamese
A flavorful variation of Nem Chua Rán where the fermented pork mixture is wrapped in aromatic lá lốt (betel leaves) before frying, adding a unique herbal note and distinct aroma.
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 shoulder500g
- Pork skin100g
- Fish sauce2 tbsp
- Sugar1 tsp
- Garlic3 cloves
- Chili peppers1-2
- Black peppercorns1 tsp
- Lá lốt (betel leaves)20-25 leaves
- Vegetable oil for fryingsufficient amount
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the pork mixture: Finely mince pork shoulder and pork skin. Combine in a bowl.
- 2
Add seasonings: Mix in fish sauce, sugar, minced garlic, chopped chili peppers, and crushed black peppercorns. Season with salt.
- 3
Ferment the mixture: Cover and ferment at room temperature for 2-3 days until sour.
- 4
Prepare betel leaves: Wash and dry the lá lốt leaves. Remove tough stems.
- 5
Shape and wrap: Take a portion of the fermented pork mixture and shape it into a small log. Wrap it tightly with one or two lá lốt leaves.
- 6
Fry the rolls: Heat vegetable oil in a pan over medium-high heat. Fry the lá lốt wrapped rolls until the leaves are slightly charred and the filling is cooked through and crispy.
- 7
Drain and serve: Remove from oil, drain on paper towels, and serve hot.
