Chả Lụa/Giò Lụa (Vietnamese Pork Roll/Vietnamese Ham)

Marinate the meat

1. Cut the pork and chicken into thin strips. If you're using a stand mixer to beat the meat, you'll have to grind it at this stage.
2. Marinate the meat with all the other ingredients (except for the peppercorns).
3. Put the mixture into a freezer-safe Ziploc bag and spread it evenly to create a layer about 0.4 inches (1 cm) thick.
4. Put this bag in the freezer and leave it for 3-4 hours until it's partially frozen. If you're unable to make it within a day, simply keep it in the freezer. When you're ready to cook, let it sit at room temperature for 1-1.5 hours until it thaws to a partially frozen state.
5. Before processing the meat, cut the partially frozen mixture into smaller pieces with scissors or a knife.

With a food processor (for a small batch 0.4-0.7 pounds or 200-300 grams)

1. For larger batches, divide the meat mixture into 2 or 3 portions.
2. Begin by pulsing the meat mixture at the lowest power setting. After 2-3 pulses, scrape down the sides of the work bowl and push any remaining meat into the blades.
3. After pulsing about 10 times, you can increase the speed to high for 7-10 seconds. Don't forget to stir the meat occasionally and scrape down the sides of the bowl. Add the peppercorns if you like.
4. The paste is ready when it reaches a smooth, paler, and fluffy texture. When using a spoon to scoop the paste, it should stick to the spoon.
5. Transfer this pork paste to a bowl and continute with the second batch until all the meat is finished.
6. Return all of the pork paste to the ziploc bag. Drop the bag containing the pork paste onto the stovetop about 50 times. This step will help to give a springy texture to your Chả Lụa.Another option is to use a hand mixer with dough hooks, beating the mixture for one minute. Remember to work with only 0.4-0.7 pounds (200-300 grams) at a time.

With a stand mixer (for a larger batch 1.1 pounds or 500 grams)

1. Pound the mixture with the lowest speed for 2 minutes.
2. Increase the speed to medium and continue beating for about 3-5 minutes.
3. Finally, switch to the highest setting and beat for another 3-5 minutes while adding peppercorns.
4. The paste is done when it looks smooth, paler, and fluffy, and sticks to the spoon when scooped.

Wrap and Roll

1. Defrost the banana leaves, then wash, rinse, and pat dry them.
2. Place a banana leaf on a piece of aluminum foil (twice the size of the leaf) and place the pork paste in the center.
3. With damp hands, mold the pork paste into a log shape, ensuring there are no air pockets.
4. Cover the log with another banana leaf, folding the sides to enclose the roll securely.
5. Wrap the pork roll tightly with aluminum foil to retain its shape throughout cooking.

Steam the roll

1. Place the pork roll in a steamer and steam for 45-50 minutes.
2. Once cooked, allow it to cool completely. You can store it in the refrigerator for up to one week or in the freezer for up to a month.