Vietnamese Pork Rolls in Wild Betel Leaves (Chả Lá Lốt)

Ingredients

• 10.5 oz ground pork
• 1 teaspoon fish sauce
• ½ teaspoon salt ((to taste))
• ½ teaspoon black pepper
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 22-24 medium to large wild betel leaves, washed and patted dry ((for wrapping))
• cooking oil
• 0.4 oz dried wood-ear mushrooms ((optional))
• several extra small wild betel leaves, julienned or thinly sliced ((up to ⅓ - ½ cup julienned))

Steps

1. 1

   If using dried wood-ear mushrooms, soak in hot water to reconstitute them. After they have been rehydrated, chop off the stems, then finely mince. You will have about ⅓ - ½ cup of minced mushrooms.

2. 2

   Place ground pork, fish sauce, salt, pepper, shallots, garlic, and minced mushrooms and julienned betel leaves (if using) in a mixing bowl. Mix well to combine. You can cook a teaspoon of filling to taste and adjust seasonings to your liking.

3. 3

   Lay a large wild betel leaf glossy side down on a clean working surface. Place about a tablespoon of the meat filling on the leaf, form into a small log and then wrap with the leaf. Continue to wrap with the remaining filling and leaves.

4. 4

   Place a pan over medium heat. Once the pan is hot, add a generous amount of cooking oil. After the oil is heated, pan-fry the pork rolls in a single layer for 4-5 minutes or until fully cooked. Turn/rotate the rolls every 1-2 minutes.

5. 5

   Transfer to a wired rack or a plate lined with paper towel briefly to absorb excess oil. Serve hot. See Notes on ways to serve these rolls.