Photograph of the finished Eel Rolled with Pork and Braised in Galangal

Vietnam · Lươn cuốn thịt om riềng

Eel Rolled with Pork and Braised in Galangal

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 880 g
  • Photograph of Pork belly Pork belly 400 g
  • Photograph of Galangal Galangal 120 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 40 g
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Wild betel leaves Wild betel leaves 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Remove the slime from the eel, then fillet it into long strips and spread them flat on a cutting board.
  2. 2 Wrap the pork belly into a tube inside the eel fillet and tie it with blanched scallions.
  3. 3 Grind the galangal until very fine; it must be ground, not milled, to prevent the release of juice and loss of flavor.
  4. 4 Pan-fry the eel rolls for 3 minutes on each side, then add galangal, shrimp paste, and turmeric and simmer with 120 ml of water.
  5. 5 Simmer over low heat for 25 minutes until the sauce thickens, then sprinkle with shredded betel leaves and pepper.

With an appliance

  • Oven 55 min

    Replace the braising step in step 4: cover and braise the eel rolls with galangal on the middle rack of the oven at 170 degrees for 20 minutes; the betel leaves and pepper from step 5 can still be sprinkled after removing the pot from the oven.

Start cooking