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Betel Wrapped Beef and Pork, Bo La Lot

Betel Wrapped Beef and Pork, Bo La Lot

Betel is widely used in Thailand as a simple wrapper in formiang kham, and as part of the age-old natural stimulant Chien Mahk. In Vietnam, betel leaf is cooked (often over charcoal) which brings out more flavor. We love cooking beef and pork inside the betel leaf, a recipe called "Bo La Lop" which we learned from a local Vietnamese family.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Betel Wrapped Beef and Pork, Bo La Lot

In a mortar and pestle or spice mill, crack the peppercorns and set aside. Combine beef and pork in a bowl, then add garlic, shallot, lemongrass, five spice, fish sauce, sugar, peppercorn and salt. Mix well and set aside in the fridge. Prepare the betel leaves as shown, by removing each leaf from the vine, leaving the stem. With glossy side down, place a small spoonful of meat on the leaf, fold and roll up as shown in pictures at right. Poke a hole and push the stem inside to keep the little bundles secure.

At this point you can do as we did (take the easy route), and simply cook them in a skillet with a bit of vegetable oil, over low heat. They cook through within about 10 minutes and taste delicious. For a more authentic preparation, cook over charcoal. Our Tao burner would work perfectly for this.

Serve with sriracha sauce as a nice condiment. Enjoy!

Ready to cook

Ready to cook

Cook gently

Cook gently

Delicious little bite

Delicious little bite

Enjoy

Enjoy

Ingredients ready

Ingredients ready

Beef pork mixture

Beef pork mixture

Betel leaves ready

Betel leaves ready

Starting to wrap

Starting to wrap

Wrapping technique

Wrapping technique

Wrapping technique

Wrapping technique

Poke hole

Poke hole

Push the stem in

Push the stem in



Reviews

Overall Rating (4)

5 out of 5 stars
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People in this conversation

  • Rated 5 out of 5 stars

    I plan to try this recipe very soon. I find that the Betel Wrapped Beef and Pork, Bo La Lop looks very similar to the "Dolmathas" ground lamb rolled in grape leaves that is part of my Lebanese culture.

  • Rated 5 out of 5 stars

    Kind of like rolling a spliff of Thai weed :-)

  • Most Rev.

    Rated 5 out of 5 stars

    I plan to try this recipe very soon. I find that the Betel Wrapped Beef and Pork, Bo La Lop looks very similar to the "Dolmathas" ground lamb rolled in grape leaves that is part of my Lebanese culture.

  • Guest

    Rated 5 out of 5 stars

    Kind of like rolling a spliff of Thai weed :-)


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