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/

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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

A fermented and slightly smoky Pork Roll.  Delicious!!

Taylor Pork Roll

pork

pork shoulder

pork back fat

salt

2.5 g Insta cure

g white pepper

g dextrose

mace

potato starch

LHP-DRY Starter Culture

100mm Collagen Casings

Rehydrate the starter culture in distilled water for 30 minutes prior to using.

Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)

Chill your meat to below 34f (1.1c). Grind chilled meat and fat twice.  Once through a 10mm plate then a second time through a 6mm plate.  Rechill between each grind.

Prepare the casing by soaking in luke warm water for 10 minutes

Add the starter culture to the meat and mix to incorporate.  Then add the rest of the ingredients to the meat and continue mixing.  Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.

Stuff the mince tightly into your casing, prick with a sausage pricker to remove any air pockets.

Ferment your sausage by placing it in an environment that between 80f (26.6c) and 100f (37.7c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off.  We are looking for a final pH of 4.75pH - 4.85 pH.  Start checking the pH around the 15-hour mark.  Once you hit your target you can start cooking.The lower the pH is, the more acidic your sausage will be.  This is a personal preference so play with different results to see which you like the best.  If you increase the dextrose in this recipe, you will be giving more food for the starter culture, and this will help get an even lower ph (which will make this sausage tangier) (SEE NOTES BELOW)

Once you have reached the target pH you can cook this pork roll

Prepare the Meat and Spices

PREFERRED WAY - I generally cold smoke during the fermentation step (which is a lot easier).  Just make sure there&#39;s a tray of water in your smoker and keep the temps between 80f (26.6c) and 100f (37.7c).  For a lightly smoked Pork Roll cold smoke for 3-6 hours.  For a smokier flavor, cold smoke for 9-12 hours. Once the pork roll has been smoked I ten cook it Sous VidePlace the Pork roll in a vacuum sealed bag and cook it in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausage for 4 hours.  Once finished, cool in an ice water bath.I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 4-inch wide (100mm) sausage will cook for 4 hours

ALTERNATIVELY - You could smoke this sausage after the fermentation step.  Simply wait till you hit your pH target the smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145f (62.7c) - 150F (65.5c).Make sure to add a pan of water to your smoker to increase the humidity while the pork roll cooks.

Smoking the Taylor Pork Roll

Omit the dextrose from the recipe above and add .15% cure accelerator (sodium erythorbate) and .4% ECA to your recipe.  You will also skip the fermentation steps as well.  After the sausage has been stuffed go directly to smoking and cooking the sausage.for every kilo of meat (1000g) you will add1.5g cure accelerator4g Encapsulated Citric AcidThe more ECA you use, the tangier your sausage will be

If you plan on using Encapsulated Citric Acid

In this recipe I am recommending the use of LHP-DRY as a starter culture.  Other acceptable Starter Cultures for this recipe are FLC (at high temps), F-RM-52, HPS-DRY.  If you use a different starter culture, follow the packet directions for the culture that you use.  All of these would follow the same process and use the same amount of sugar that the recipe calls for

If you want a tangier Pork Roll then increase the sugar to 1% or even 1.1%.  This will drop the pH down to 4.5 or 4.6.  You&#39;ll have to adjust to your own personal preference.

Notes

I’m gonna make this as soon as I get a good smoker.

Luv the variety sausage making and great detail

The Taylor ham probably tastes great but I am scared to do any fermented meats.  So many errors can be made during the fermenting process that can kill me and I really enjoy living.  I'll just bypass the meat fermenting to stay alive.
 decent
I do want a cold smoker since I need a smoker to make homemade sausage.   All of the mechanical devices needed to make sausage are expensive and I cannot afford them on my Texas teacher's retirement income.  That's hard to admit but Texas does not treat women well in our Texas society.

This recipe for Vietnamese Pork Roll (Cha Lua) consists of seasoned ground pork that is shaped into a sausage roll, wrapped in banana leaf and steamed or boiled until cooked.

Vietnamese Pork Roll (Cha Lua)

lb pork

Tbsp potato starch

sugar

tsp sea salt

Tbsp sesame oil

Tbsp fish sauce

tsp ALSA baking powder

Tbsp ice cold water

banana leaf (medium sized, about 9" by 12")

cotton kitchen twine

Add the partially frozen ground pork to the stand mixer bowl fitted with a paddle attachment.

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.

Once the ground meat has started to break up, pour in the seasoning and let the mixer run.

Beat the meat until long strands appear and the mixture has lightened in colour, about 10-15 minutes.

Make the pork meat mixture:

Double up each banana leaf so that you have 2 leaves for each pork roll.

Divide the pork mixture in half and portion it equally onto the banana leaves, in the centre.

With your hands slightly wet, mound each pork mixture into a short log.

Tip: to reduce air pockets, thump and knead the mixture a few times to rid of any bubbles.

Roll up the banana leaf and tuck in the sides.

Do the same with the 2nd banana leaf, ensuring no cracks are visible.

Use 2 pieces of twine to secure and tie up the roll.

Form and shape:

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).

Bring the pot up to a boil and cook for 45 minutes. (Replenish the cooking water if need be).

Remove the pork rolls and transfer to a plate to completely cool.

Remove the banana leaves, slice, and serve.

Boil the pork rolls:

I did many times but my cha Lua or Bo vien does not have the springy/ rubbery (dai) texture as in store bought. It must have a special additive: if not borax, polyphosphate? Potassium.... I don't know. I tried to look into it...

When I was a child we had some family friends that were from Vietnam and they used to make something very similar to this. I made these pork rolls yesterday and they just brought back so many memories. It was fun to share both the food and the memories with my family. Thank you for a delicious nostalgic recipe!

I love this but this thing is hard to find here in NZ commercially.  thanks for the recipe now I can make it at home, looks easy to prepare too

This recipe is new to me - but I love learning about new recipes/techniques.  I need to try this out for sure!  Thanks for broadening my horizons, Michelle!

I was going to ask what I could use instead of a banana leaf. I can't get that here but I see you can use aluminium foil instead. That would be fine. Looks delicious!

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Top 5 pork roll recipes from across the web

The most viewed pork roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Apple & Bacon Stuffed Pork Loin Rol...

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The most viewed pork roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine