Chả Lụa | Steamed Pork Roll
Perfect food for current times when we need to #stayathome. This freezes well raw and steam when ready to eat.
Make a sandwich, eat with rice and soy sauce, as a snack, with banh cuon, which is what I’m making tomorrow!
2.5 lbs double minced pork butt, OR
- Pork tenderloin + 4 tbsp avocado oil*
1 tsp mushroom seasoning**
1 tsp baking powder
20g potato starch
20g tapioca starch
1/2 cup cold water
2 tsp sea salt
2 tbsp fish sauce
2 tbsp sugar
1-2 tbsp black peppercorns, roughly cracked (optional to taste)
*Healthier alternative and you must add oil. Avocado is the healthiest neutral tasting oil that won’t interfere with the Viet seasonings.
**Add a little more salt if omitting. Boil a small sample and adjust seasoning before packing.
Rolls are 200g each
Thickening agent:
Potato starch is more commonly used, but if you want an even chewier texture then tapioca starch is an acceptable substitute. Note: if you’re using very lean meat, it will already result in a firmer roll so tapioca will only make it firmer.
Prepare slurry:
In a small bowl, mix baking powder, potato starch and very cold water. Set aside.
Prepare meat:
Assemble minced pork loosely in a freezer bag and place in the freezer for minimum of 2-3 hours. Make sure it is spread out loosely in a thin layer and not a block. It should be at least 1/3 frozen before attempting to break into small pieces and mix. The deep cold is necessary to help the pork become elastic. If it’s not cold enough, the mixing will warm up the pork. It won’t become sticky and will not succeed. It doesn’t need to be frozen as some tutorials may tell you because it’s just harder on your hands and equipment with cutting up then beating frozen pieces. You can use a food processor or strong KitchenAid stand mixer. I recommend leaving 1 quart head room for your size KA to avoid splatter. For example, 1kg (2.2 lbs) meat for a 5 quart should be fine.
Stand mixer method:
Start at speed 2 to break up the icy pieces and blend them with the softer pieces not yet frozen. Stop mixing when the frozen meat is incorporated to add the seasonings and slurry mixture. Increase speed gradually to 6 then 8. If there’s splatter then keep it at 6. Beat for 15 minutes or longer until the meat is sticky on the sidewalls and very pasty.
Seasoning:
Balanced seasoning and texture is a personal preference. Sub with more or less fish sauce and salt until you boil a small sample. For however more or less fish sauce you decide on, adjust salt accordingly based on 1 tbsp fish sauce to 1 tsp salt. For example 3 tbsp fish sauce then 1 tsp salt. Whatever your choice, adjust seasoning one last time then mix well before packing.
Packaging:
Banana leaves are sold in the frozen section. Clean well then place on plastic wrap with the greener side up so it is in contact with the pork. Your choice on completely covering in banana leaves and twine. Or Saran Wrap with banana leaves down the center leaving the ends open. The plastic wrap will seal the ends when they’re twisted close. Cover in foil wrap to steam.
Cooking:
Steam for 30 minutes if fresh or add 10 minutes if frozen. Place loosely and not cramped together.
