pork roll

This Cha Lua (Vietnamese Ham aka Pork Roll) is a must when you're making the classic Banh Mi Sandwich. But it is so good for so many other uses. Traditionally, the ham is steamed in banana leaves, but wrapping tightly in wrap works just fine. (And I did the research, using a brand like Saran Wrap is safe...it does not contain any harmful plasticizers and is safe to use during the steaming process). Bottom line...this Cha Lua is delicious! You'll need to start the Cha Lua the night before you cook it.

Cha Lua (Vietnamese Ham aka Pork Roll)

lbs pork

tbsp fish sauce*

tsp Kosher salt

tbsp sugar

tsp white pepper

garlic powder

onion powder

Alsa baking powder (about 1 tablespoon**)

tapioca flour**

water

banana leaves** (or quality plastic wrap)

*available in the Asian section of supermarkets (or in Asian Food Markets)

**available at Asian Food Markets

Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated.

Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).

Pour the wet mixture into the meat mixture, and process for 30 seconds.

Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.

The next day, remove the meat from the fridge, and divide into two loaves.

Wrap each loaf tightly with banana leaves, or plastic wrap (Saran Wrap works well). Repeat with another layer. &nbsp;If using banana leaves, wrap one more time with plastic wrap.&nbsp;

Tie kitchen string around each loaf, lengthwise, and several times width-wise.

Steam the loaves for 50 - 60 minutes. (Internal temp should be 145°F. &nbsp;Slice and check for doneness, if not fully cooked, re-wrap and steam for another 15 minutes).&nbsp;

Remove the string and plastic wrap and slice.

https://embed.mediavine.com/videos/cjt57awtc3w7u0o5jjas

How To Make Authentic Cha Lua (Vietnamese Pork Roll) clearly illustrates the easy-to-follow steps for making authentic cha lua.  This steamed pork loaf is delicious by itself, but also spectacular in a delicious banh mi sandwich.

How to Make Authentic Cha Lua (Vietnamese Pork Roll)

Impressive and delicious apple and bacon stuffed pork loin roll, with easy gravy! Made with apples, cranberries, bacon, garlic and fresh herbs!

Apple & Bacon Stuffed Pork Loin Roll (video)

center cut pork loin

bacon

shallot (diced)

baby spinach

garlic

brandy

apple

cranberries (chopped)

maple syrup

tbsp dijon mustard

tbsp sea salt

tsp black pepper

tsp smoked paprika

thyme

rosemary (chopped)

tbsp butter

rosemary

chicken broth

tbsp all-purpose flour

pan drippings broth (strained)

sweet potatoes

tbsp avocado or olive oil

tsp salt

tsp EACH: garlic powder, smoked paprika

herbs de provence

Start by preheating a large pan over medium heat. I like to use one pan for making the filling, for browning and for roasting (less dishes!). Use an oval shaped pan so that the loin can fit comfortably. Into the preheated pan, add the diced bacon and render it for a few minutes. Next, add the shallots and cook until the bacon is crispy.

Add the fresh spinach next and toss it with the bacon bits. After the spinach has wilted, add in the garlic and the brandy (if using),toss everything together, and cook for about 2 minutes, until most of the liquids are reduced. Transfer this mixture into a large mixing bowl.

Next, add the remaining filling ingredients: apples, dried cranberries, salt, black pepper, paprika, mustard, maple syrup, thyme and rosemary. Use a spoon to mix everything together thoroughly. Filling is all done!

Preparing the Filling:

To prepare the pork loin, place it fat side down onto a cutting board. Using a sharp carving knife or chef’s knife, begin slicing through the pork lengthwise near the bottom, cutting it to about 1/3 to ¼-inchthickness.

As you near the other side of the pork loin, turn the loin sideways and turn your knife sideways, and begin cutting in the opposite direction. Do this until the loin is flattened. Do your best not to cut through the pork loin! If you do cut a small hole, that is okay! Watch my video tutorial to see how this is done!

Once you have a flat sheet of pork, use a meat mallet to tenderize and flatten the pork further.

First, turn the flatten pork loin over so that the fat side (the outside) is facing upwards. Season this side with a little bit of salt, rubbing it into the meat. Turn it back over afterwards.

Preparing the Pork Loin:

Spread the prepared filling onto the entire surface of the pork loin, leaving a 1 ½ to 2 inch seam on just one edge ,closest to the top. Pat the filling gently into place.

Begin rolling the pork loin, starting at short end and ending with the fat side facing upwards. Watch my video tutorial to see how it’s done!

The pork loin needs to be tied to keep the filling inside. Extend a large piece of kitchen twine off the spool without cutting it. Begin at one end and tie a loop around the end; it should tied firmly but not too tightly! Loop the kitchen twine around your hand, then slip it around the pork loin and tighten the loop.

Repeat these loops of twine until the end of the pork loin, bring the twine around the end. Next, pull the twine through each loop on the back side, pulling it through twice to make a knot to tighten the twine. Once you reach the end, bring the twine around the end of the loin, brining it back to the starting point, and tie a knot. Trim off the excess twine.

Stuffing, Rolling &amp; Tying:

Next, it’s time to brown the loin. Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Add the bacon stuffed pork loin, fat side down first. Fry the loin until it’s golden brown, then turn it. Turn it every few minutes, until it’s well browned all over.

Add in the whole garlic cloves, fresh herbs and pour in 1 cup of chicken broth into the pan. Allow the broth to come up to a simmer, then close the pan with a lid or foil.

Roast the pork loin at 425F for approximately 1hour and 15 minutes, or until the internal temperature reaches 160F in the center. Start checking for doneness after 55 minutes. Remove the lid half way through to allow the loin to get more color.

Remove the cooked loin from the oven and use a large spoon to baste it with the broth from the pan. Baste it for a few minutes, then remove the stuffed pork loin onto a carving board. Let the loin rest for at least 15 minutes, to 30 minutes.

Roasting the Pork:

For the gravy, strain the remaining broth from the pan through a fine mesh strainer and into a large measuring cup. Place the whole garlic into a separate bowl. Allow the broth to stand for about 10minutes, until the fat has separated at the top.

Using a baster, suck up the broth from the bottom of the measuring up into a second cup. You’ll need just 1 cup of the pan drippings/broth.

Preheat a medium-sized sauce pan over medium heat and add the butter and flour to create a roux. Allow the roux to cook for3 to 4 minutes, then slowly begin adding the pan broth, whisking after each addition. Next, add in the chicken broth. This will help balance the gravy so it’s not too salty!

Finally, use a spatula to mash the roasted garlic and whisk it into the gravy!

Making the Gravy:

Once the pork is rested, cut away the twine, then use a sharp knife to slice the loin into ½-inch thick slices. Serve it with a generous amount of the gravy and some type of side dish. I love it with Oven-Roasted Sweet Potatoes.

Peel and cube the sweet potatoes into 1-inch cubes and place them onto a baking sheet lined with parchment paper. Season them directly on a baking sheet with salt, pepper, smoked paprika, garlic powder, herb de provence, avocado oil and maple syrup. Toss everything together, cover with foil, and roast at 425F for 25 minutes. Remove the foil and roast for another 15 to 20 minutes, until golden.

NOTE: nutritional information calculated without the sweet potatoes; pork only!

Serving:

https://www.youtube.com/watch?v=5bSMhGkeBMc

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/bacon-stuffed-pork-loin/
An impressive and equally delicious dinner recipe for special occasions and holidays! My Apple and Bacon Stuffed Pork Loin with pan-drippings gravy will be a hit with everyone at your next dinner party! To make this pork roll, I first flatten the loin meat, then fill it with bacon, spinach, garlic, apples, and cranberries. The flavor combination is amazing! I then roast the pork loin with more garlic and fresh herbs, then serve it with an easy, 4 ingredient gravy. Enjoy this stuffed pork with my ‘Creamy Mashed Potatoes’ or ‘Oven-Roasted Sweet Potatoes’!

Get the full recipe here:  https://tatyanaseverydayfood.com/bacon-stuffed-pork-loin/

SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook: https://amzn.to/3u5b812
*The European Cake Cookbook: https://amzn.to/3dmo8IY
*Copper KitchenAid Mixer: https://www.williams-sonoma.com/products/kitchenaid-pro-line-stand-mixer-7-quart-copper/
*KitchenAid Handheld Mixer: https://amzn.to/2LTH0kv
*Wusthof Ikon Knife Set: https://amzn.to/39CcpF7
*Epicurean Cutting Boards: https://amzn.to/3cCgefj
*Mauviel Copper Frying Pans: https://amzn.to/2RlNdvi
*CuisinArt Food Processor: https://amzn.to/2AtJ12f
*Glass Mixing Bowls: https://amzn.to/2C7dKlL

--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE: https://tatyanaseverydayfood.com/
*
COOKBOOKS: https://tatyanaseverydayfood.com/cookbooks/
*
Facebook: https://www.facebook.com/tatyanaseverydayfood
*
Instagram: https://www.instagram.com/tatyanaseverydayfood/
*
Pinterest: https://www.pinterest.com/tatyananesteruk/

Contents of this video:
00:00 Introduction
00:52 Preparing the Filling
04:03 Preparing the Pork Loin
06:27 Stuffing & Rolling the Pork
07:16 How to Tie a Pork Roast
09:37 Browning & Roasting the Pork Loin
12:04 Making Easy Gravy
13:59 Serving the Stuffed Pork
15:16 Taste Test

#stuffedpork #bacon #dinner #tatyanaseverydayfood #holidays #pork

Bacon & Apple Stuffed Pork Loin Roll Recipe | with Easy Gravy | Special Occasion Dinner Idea!

An easy recipe for transforming your leftover roast pork into the perfect Vietnamese pork bun.

Crispy pork belly banh mi

(80 milliliters) soy sauce

leftover roast pork belly

cukes,

carrot,

tbs apple cider vinegar

(100 grams) Kewpie mayonnaise

tbs sriracha

English muffins, split, toasted

duck liver pâté

spring onions, finely shredded

coriander, leaves picked

red chillies, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

Top 3 pork roll recipes from across the web

The most viewed pork roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cha Lua (Vietnamese Ham aka Pork Ro...

Apple & Bacon Stuffed Pork Loin Rol...

Crispy pork belly banh mi

Top 3 pork roll recipes from across the web

The most viewed pork roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cha Lua (Vietnamese Ham aka Pork Ro...

Apple & Bacon Stuffed Pork Loin Rol...

Crispy pork belly banh mi

The most viewed pork roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine