Lolot leaves have a very appealing fragrance, especially when wrapped around minced pork to be fried. Join Hello Asia as we prepare these delicious lolot leaf minced pork rolls for today's meal!
Quick summary:
Ingredients for minced pork rolls in lolot leaves
- 400 g pork (shoulder)
- 1 egg
- 200 g fresh lolot leaves
- 3 shallots
- 200 ml cooking oil
- 1 tablespoon fish sauce
- Some common spices (stock powder/glutamate/pepper/cod)
How to choose fresh, quality ingredients
How to choose fresh, quality pork
Fresh pork has a bright pink-red color, the meat is dry, firm, elastic when pressed, and without a strange smell. To make lolot leaf minced pork rolls, it is best to buy pork shoulder or belly, with a good proportion of lean meat and fat, which will make the dish more tender and tasty. Avoid buying pork that is dull in color, with water, soft, or gives off an unpleasant smell, as this means that the meat is old and not tasty.
How to choose fresh and quality lolot leaves
The best lolot leaves are those that are medium-sized, wide, thick, dark in color, and intact. Avoid leaves that are too dark and thick, which may be old and less fragrant. Likewise, avoid leaves that are too green, which are young, tender, and less fragrant.
How to choose fresh, quality eggs
Good eggs have a uniform shell, without cracks or black spots. When touched, the shell should be slightly rough, a sign of freshness; if it is smooth, the egg is old. Also, if you gently shake an egg near your ear, a fresh egg will not make any noise, while an old egg will make a lapping sound. Under a light, if the egg yolk is orange or light pink, with a transparent white and a small air cell, the egg is fresh. Otherwise, if the yolk is dark red with visible veins and a large air cell, the egg is old.
Preparation of minced pork rolls in lolot leaves
Preparation of ingredients
Wash the pork with diluted salt water, then rinse it with clean water and let it dry. Cut the pork into small pieces. Wash the lolot leaves, reserve the most beautiful ones to roll them, and cut the damaged leaves into small pieces. Peel and cut the shallots into thin slices.
Mixing and seasoning the meat
Place the pork in a blender and blend finely for 2 to 3 minutes on high speed. Once ground, place the pork in a bowl, mix with an egg, finely chopped lolot leaves , sliced shallots, a tablespoon of bouillon powder, a teaspoon of glutamate, a tablespoon of fish sauce, and a teaspoon of ground pepper. Let it rest for 15 minutes to allow the meat to infuse with the flavors.
Roll and fry the rolls
Use the large intact lolot leaves for the rolls. Place the white side of the leaf upwards, put a tablespoon of the meat mixture, spread it out, then roll it up tightly. Repeat until all the ingredients are used. Heat about 200 ml of oil in a frying pan over a medium heat. When the oil is hot, fry the rolls for about 5 minutes on one side, then turn them over and fry the other side for about 3 minutes.
Quick tip: Fry one side until golden brown before flipping to fry the other side. Don't flip the rolls too often to avoid tearing the sheets.
Final result
Place the minced pork rolls in lolot leaves on a plate, you can decorate them with some slices of cucumber and cherry tomatoes for more aesthetics. Each roll combines the softness of the meat with the richness of the eggs, and the unique flavor of the lolot leaves, making the dish even more appetizing. They can be served as an appetizer or accompanied by rice, which is equally delicious.
Hello Asia has presented you this recipe for fried minced pork rolls in lolot leaves, very appetizing, simple to prepare, and not taking much time. Good luck and enjoy your meal!
