Vietnamese Pork Roll (Cha Lua)

For key visual step-by-step photos, refer to the body of the blog post.

Make the pork meat mixture:

1. Add the partially frozen ground pork to the stand mixer bowl fitted with a paddle attachment.
2. In a small mixing bowl, combine the potato starch, sugar, salt, garlic powder, sesame oil, fish sauce, baking powder, white pepper and water. Give it a stir.
3. Once the ground meat has started to break up, pour in the seasoning and let the mixer run.
4. Beat the meat until long strands appear and the mixture has lightened in colour, about 10-15 minutes.

Form and shape:

1. Double up each banana leaf so that you have 2 leaves for each pork roll.
2. Divide the pork mixture in half and portion it equally onto the banana leaves, in the centre.
3. With your hands slightly wet, mound each pork mixture into a short log.
4. Tip: to reduce air pockets, thump and knead the mixture a few times to rid of any bubbles.
5. Roll up the banana leaf and tuck in the sides.
6. Do the same with the 2nd banana leaf, ensuring no cracks are visible.
7. Use 2 pieces of twine to secure and tie up the roll.

Boil the pork rolls:

1. Add the pork rolls to a large pot, cover with water and add a handful of coarse sea salt. (Make sure the rolls are submerged).
2. Bring the pot up to a boil and cook for 45 minutes. (Replenish the cooking water if need be).
3. Remove the pork rolls and transfer to a plate to completely cool.
4. Remove the banana leaves, slice, and serve.