Ingredients
- 500 gr ground pork shoulder
- 2 - 3 bunches of lolot leaves
- 1 - 2 wood ear mushrooms
- 1 shallot
- Seasoning: Fish sauce, salt, pepper, MSG (optional)
- Lard or cooking oil
Instructions
Select and Prepare Meat
To make grilled pork with lolot leaves that are not dry, use lean pork shoulder with lean fat mixed in. The meat can be minced or ground. If you don't have lolot meat, you can use lean meat mixed with chopped fat.
Prepare Other Ingredients
Choose young lolot leaves (not too young, not too old), large, intact. Wash the lolot leaves and drain. Chop the remaining or torn leaves into small pieces to marinate with the meat to help the sausage have a characteristic aroma. Peel and mince the dried onions. A very unique feature of Hai Phong's lolot leaves is that they have soaked wood ear mushrooms, washed, drained, and then chopped and mixed into the filling.
Mix the Filling
Add the meat, wood ear mushrooms, chopped lolot leaves, chopped onions, and a little fish sauce, salt, pepper, and MSG (optional). Wear gloves and mix to blend the ingredients and spices, and marinate for about 10 minutes to absorb the flavor.
Wrap the Lolot Leaf Rolls
Depending on your habits and preferences, there are many ways to wrap the lolot leaf rolls. You should leave the shiny green side of the leaves facing out so that when fried, they will have a beautiful green color. Place the lolot leaves on a flat sheet, fold the edges in half, then scoop the filling into the middle, spread them out evenly, and roll them into a round shape. Do this in turn until finished.
Fry the Lolot Leaf Rolls
There are many ways to prevent oil from splashing when frying and to keep the beautiful green color.
Method 1: Arrange the lolot leaf rolls in a non-stick pan, pan-fry for a while to heat the surface, then turn them over to partially cook them. Then, add a little lard or cooking oil and fry until cooked.
Method 2: Before wrapping, quickly blanch the betel leaves in boiling water, then remove and soak in ice water, dry and then wrap. After that, fry to limit oil splashes and keep the sausage green.
Some restaurants that make a lot often steam the sausage first, then deep fry it in oil at high heat, remove it and put it in a high-sided basket to help the sausage brown the edges, which is also very delicious.
If you don't fry it, brush it with a thin layer of oil and use an air fryer.
Tips
- Use soft shoulder meat with fat to make the sausage not dry when fried and soft and delicious.
- Add some chopped betel leaves to the filling to help create a characteristic aroma when fried.
- When marinating the filling, add a little cooking oil to soften it and retain more water.
- If you make a lot, fry or steam it first, then let it cool, divide it into batches and freeze it for later use. Before eating, take it out and fry it again or put it in an air fryer, which is also delicious.
Frequently Asked Questions About Grilled Pork with Lolot Leaves
What are lolot leaves?
Lolot leaves, also known as betel leaves, are a heart-shaped leaf from the betel plant used commonly in Southeast Asian cooking. They have a subtle peppery, minty flavor. Young, fresh lolot leaves are preferred to wrap grilled pork sausage for their beautiful green color and tender texture. The leaves also impart a wonderful aromatic flavor to the pork.
What cut of pork is best for lolot leaf sausage?
Lean pork shoulder meat mixed with some fat is ideal for making grilled pork sausage with lolot leaves. The fat keeps the sausage moist while the lean meat ensures it doesn’t become greasy. Pork shoulder has great binding qualities that help the sausage hold its shape when wrapped in lolot leaves. Ground or minced pork works well.
Should you blanch the lolot leaves before wrapping?
Blanching the lolot leaves briefly in boiling water before wrapping helps retain their bright green color and tender texture during cooking. After blanching, they should be immediately soaked in ice water to stop the cooking, then patted dry before wrapping raw sausage. This helps prevent oil splattering when frying and keeps the beautiful green wrapper intact.
How do you prevent the lolot leaf rolls from opening during cooking?
Folding the edges of the lolot leaves in before wrapping controls the shape. Spread the filling evenly down the center in a log shape rather than a ball. Wrap the leaves tightly, tucking in the sides as you roll. Secure the edge with a toothpick. Partial pan-frying before deep frying helps seal the rolls. Using non-stick pans prevents them from sticking and opening up.
Can you freeze lolot leaf sausage?
Yes, grilled pork sausage wrapped in lolot leaves freezes well for 1-2 months. Blanching the leaves before wrapping helps the rolls better hold their shape when frozen. Shape the portions before freezing. To reheat, pan fry or bake at 375°F until hot and sizzling, about 15 minutes. The freezer helps intensify the flavors.