Wrapped betel leave with pork (Cha la lot)

Cha la lot


Wrapped betel leave with pork (Cha la lot)


  • Betel leaves – la lot (15-20 leaves)
  • 1 pound ground pork, chuck preferred
  • ¼ cup minced scallion, green and white part
  • 2 teaspoons fish sauce
  • Scant ½ teaspoon salt
  • ¾ teaspoon ground black pepper
  • 1 tablespoon Madras curry powder, Sun brand preferred

Cooking oil




Level II




30 minutes




20 minutes



Frying pan, mixing bowl

For how many people?


X 10

Preparation steps

  1. In a bowl, combine the beef with one of the seasoning options and cornstarch. Use your fingers to mix well. Set aside to marinate while you prepare the leaves.
  2. Use scissors or your fingers to detach the leaves from their center stems. Make sure to keep the leaf stem attached to the leaf. You’ll need it later for creating the rolls.
  3. Put a leaf on your work surface, matted side up. Take a bit of meat (about 2 tablespoons) and use your hand to shape it into a small sausage of sorts. Place the meat on the leaf, about 1/3 of the way below the pointy tip.
  4. Pour a little oil in a pan, put wrapped beef in boiling oil and fry in 2-3 minutes and then flip the side to prevent leaves from burning.
  5. Serve with white rice is better

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