Beef and pork liver in caul fat

Beef and pork liver in caul fat

Bò cuốn mỡ chài

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Caul fat keeps the meat moist during cooking, and also crisps up nicely, adding texture to this dish. Soak it overnight in salted water to remove any residue or blood; use as directed, or freeze for later use.

Ingredients

Quantity Ingredient
1 x 100g pork liver
1 x 250g beef rump, cut into 9 pieces
1/2 lap cheong sausages
200g caul fat, cut into nine 8 cm squares
vegetable oil, for pan-frying
2 red asian shallots, finely chopped
2 garlic cloves, finely chopped
1 lemongrass stem, finely chopped, white part only
2 tablespoons roasted peanuts, pounded to a paste
coriander
mint
Peanut, garlic and shallot dipping sauce

Marinade

Quantity Ingredient
4cm fresh ginger, finely chopped
1 lemongrass stem, finely chopped, white part only
6 garlic cloves, finely chopped
2 red asian shallots, finely chopped
2 tablespoons roasted peanuts, roughly chopped
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/3 teaspoon freshly ground black pepper

Method

  1. Remove and discard membrane from the liver. Place the liver in a saucepan with cold water, bring to simmering point and cook for 3 minutes. Remove the liver from the liquid and leave to cool. Slice into nine pieces and place in a shallow tray with the beef. Combine the marinade ingredients, spoon over the meats and toss to coat. Leave to marinate for 15 minutes.
  2. Meanwhile, fry the lap cheong sausage in a hot wok or frying pan for 3–4 minutes, then remove and cut into nine slices.
  3. Place a slice of beef on a chopping board. Top with a piece of liver and sausage, then fold the beef over to encase the filling. Continue with the remaining beef, liver and sausage.
  4. Heat about 1 cm of oil in a frying pan over medium–high heat. Heat a chargrill or barbecue to medium–high. Lay the caul fat squares on a board, then put the beef rolls on top. Fold the caul over the beef rolls, tucking in the sides.
  5. Fry the beef rolls in the hot pan for 2 minutes on both sides. Drain well on paper towel, then char on the hot grill on both sides for 3–4 minutes. Transfer to a platter and keep warm.
  6. Sauté the shallot, garlic and lemongrass in 1 tablespoon of oil until fragrant. Add the peanuts and cook for 1 minute, then spoon the mixture over the warm beef parcels. Serve with the herbs and dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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