Indulge in the exquisite flavors of Vietnam with these delectable Pork Lolot Rolls! This vibrant dish offers a delightful combination of tender, savory pork, fragrant herbs, and the satisfying crunch of fresh vegetables, all artfully wrapped in delicate Lolot leaves. The savory pork filling, marinated in a blend of aromatic spices and fish sauce, is the star of the show, creating a complex and addictive flavor profile that will tantalize your taste buds. These rolls are surprisingly easy to assemble, making them perfect for a weeknight meal or a fun weekend project.
The unique texture of the Lolot leaves, coupled with the refreshing herbs and the rich pork, creates a symphony of taste and texture in every bite. Whether you're a seasoned Vietnamese cuisine enthusiast or a curious newcomer, this recipe is sure to become a new favorite. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions to create your own batch of these irresistible Pork Lolot Rolls.
Tools Needed
- blender
- basin
- pot
- frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pork Filling
- Refrigerate the raw pork, ground pork, and pork fat to make the dish chewier.
- Select small, young lolot leaves for fragrance.
- Finely chop the lolot leaves for adding to the meat mixture.
- Blend the pork fat and raw pork until pureed. Let cool.
- Combine the pureed pork, ground pork, chopped lolot leaves, and seasoning in a basin.
- Mix thoroughly and refrigerate.
Step 2. Make the Fragrant Fish Sauce
- Blend pineapple until smooth.
- Sauté blended pineapple with garlic, chili, MSG, and sugar until fragrant and sugar dissolves.
- Add water and fish sauce to the sautéed pineapple mixture. Bring to a boil, skim off foam, and cook for 1 minute.
- Remove from heat and let cool. Add additional garlic and chili once cooled.
Step 3. Assemble and Wrap the Rolls
- Wrap the pork mixture in lolot leaves, shiny side out. Arrange leaves neatly for a nicer presentation.
Step 4. Fry the Rolls to Perfection
- Fry the rolls in a pan over low heat until golden brown and cooked through, turning frequently.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Refrigerating the meat mixture makes the rolls chewier and prevents them from being crumbly.
- Using young lolot leaves adds more fragrance to the rolls.
- Don't overcook the fish sauce; otherwise, it will become too sweet and salty.
- Fry the rolls over low heat to ensure even cooking and prevent burning.
Nutrition
- N/A
FAQs
1. Can I substitute the Lolot leaves with something else?
While Lolot leaves provide the best authentic flavor and texture, you can try using rice paper wrappers or even large lettuce leaves as a substitute. The flavor will be different, but it will still be delicious.
2. How far in advance can I prepare the pork filling?
You can prepare the pork filling up to 2 days in advance and store it in the refrigerator. This allows the flavors to meld and makes assembly much quicker.
3. What kind of fish sauce should I use?
Use a good quality fish sauce with a strong, savory flavor. Red Boat or Three Crabs are popular choices. Don't be afraid of the fish sauce; it's essential for the authentic taste.
These chewy Pork Lolot Rolls, bursting with fragrant fish sauce and fresh herbs, are a testament to the delicious simplicity of Vietnamese cuisine. Enjoy the satisfying combination of textures and flavors—a perfect appetizer or light meal. So gather your ingredients and embark on this culinary adventure; your taste buds will thank you!