Chả Lụa

Name: Chả Lụa
Yield: 12 servings
Ingredients: 2 lb lean pork loin; 4 oz pork fatback; 3 Tbs fish sauce; 1 Tbs granulated sugar; 1 tsp baking powder; 2 Tbs potato starch; 1 tsp white pepper; ¼ cup ice water; 4 large banana leaves; 4 qt water

👥 12 servings

🗣️ English (detected)

category: Stews & Braises

counters: Phở & Bánh Mì, The Bowl Shop

aka: cha lua, chả lụa, giò lụa, gio lua, Vietnamese pork roll, pork roll, Vietnamese ham, steamed pork sausage, cha lua banh mi, gio

pairs-with: banh-mi-khong

slack: unforgiving — the paste stays below 50°F or the fat smears and the roll is crumbly, and the poach still has to reach 165°F at the centre

step: chill 8 hr, then slice

#pork #vietnamese #cold cuts #poached #banh mi

From: John Chen's Tabular Recipes

🥘 Ingredients

lean pork loin 2 lb
pork fatback 4 oz
fish sauce 3 Tbs
granulated sugar 1 Tbs
baking powder 1 tsp
potato starch 2 Tbs
white pepper 1 tsp
ice water ¼ cup
banana leaves 4 large
water 4 qt

🍳 Cookware

food processor
kitchen twine

1

Spread lean pork loin and pork fatback on a tray and 45 min , until the edges are hard and the middle still gives.
2

Beat @&( timer with fish sauce , granulated sugar , baking powder , potato starch , white pepper and ice water in a food processor in short bursts 4 min , until it is glossy and tacky and pulls away in one piece.
3

Wrap @&( timer in banana leaves and again in foil, rolling it into a tight 2-inch log and tying both ends with kitchen twine .
4

Poach @&( timer in water 50 min , until the centre reads 165°F (74°C).
5

Chill @&( timer 8 hr before unwrapping.

Actions

📥 Download .cook File 🔗 View Original

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