Banana Leaf Pork Roll Recipe

Prepare aromatics

Peel and finely mince shallots and garlic. Finely slice green onions. Grate the carrot and dice the water chestnuts into small uniform pieces.

Combine filling

In a large mixing bowl add the ground pork, minced shallots, minced garlic, sliced green onions, diced water chestnuts, grated carrot, and the egg. Add fish sauce, soy sauce, sugar, white pepper, cornstarch and sesame oil. Mix thoroughly with your hands or a sturdy spoon until the mixture is cohesive and slightly sticky (about 2–3 minutes). Taste a small fried teaspoon of the mixture to adjust seasoning if needed.

Soften banana leaves

If using fresh leaves, wipe clean with a damp cloth and cut into roughly 10x12 inch rectangles. To make leaves pliable, pass them over an open flame briefly or steam for 1–2 minutes (or submerge in hot water for 30 seconds). Pat dry and oil lightly with neutral oil to prevent sticking.

Portion filling

Divide the pork mixture into 6 even portions (about 1/6 of mixture each). Shape each portion into a tight log roughly 8 inches long and 1.5–2 inches thick.

Wrap in banana leaf

Place a softened banana leaf rectangle glossy side up. Put a pork log near one long edge, then fold the long edge over the log and roll to form a snug cylinder. Fold in the short ends like a tamale to seal. Tie each roll securely with butcher's twine at 1–1.5 inch intervals. If leaves tear, double-wrap with a second leaf or wrap in foil to hold shape and prevent leaks.

Prepare for cooking

If steaming, place rolls seam-side down in a steamer basket with space between them. If baking or grilling, keep wrapped; foil can be used as an extra layer to prevent charring.

Steam

Bring a steamer pot with an inch or two of water to a steady boil. Steam the wrapped rolls, covered, for 35–45 minutes, until an internal temperature of 160°F (71°C) is reached and juices run clear. Rotate basket halfway through for even cooking.

Optional finish (grill or pan-sear)

For a smoky exterior, after steaming remove the foil (if used) and briefly grill the banana-leaf-wrapped rolls over medium heat for 2–3 minutes per side to char the leaf slightly and develop flavor. Alternatively, unwrap and pan-sear the rolls in a hot lightly oiled skillet for 1–2 minutes per side to caramelize the outer pork surface, then rewrap for serving if desired.

Allow cooked rolls to rest 5 minutes. Cut twine and unwrap or slice each roll into 1-inch rounds on a cutting board. Transfer to a serving platter and garnish with cilantro, cucumber slices and pickled carrots & daikon. Serve warm with chili sauce or nuoc cham on the side.