📝 About This Recipe
Moo Yor is a beloved Southeast Asian charcuterie staple, tracing its roots back to Vietnamese Giò Lụa but perfected with a distinct peppery kick in Northern Thailand. This steamed pork roll is celebrated for its unique 'bouncy' texture and the aromatic fragrance of banana leaves. It is the perfect balance of savory umami and sharp white pepper, making it a versatile ingredient for salads, stir-fries, or simply enjoyed as a protein-rich snack.
🥗 Ingredients
The Meat Base
- 500 grams Ground Pork (very cold, high fat content (80/20 lean to fat ratio))
- 100 grams Pork Fat Back (finely minced or ground)
Seasoning & Binding
- 2 tablespoons Fish Sauce (premium quality)
- 2 tablespoons White Peppercorns (toasted and coarsely cracked)
- 4 cloves Garlic (pounded into a smooth paste)
- 1 tablespoon Granulated Sugar
- 2 tablespoons Potato Starch (can substitute with cornstarch)
- 1 teaspoon Baking Powder (essential for the 'bounce' texture)
- 3 tablespoons Ice Cold Water (keep it near freezing)
- 1/2 teaspoon Sea Salt
Wrapping Materials
- 4-6 large pieces Banana Leaves (cleaned and softened over a flame)
- 2 sheets Aluminum Foil (for extra structural support)
- 1 roll Kitchen Twine
👨🍳 Instructions
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1
Place the ground pork and pork fat in the freezer for 20-30 minutes until it is icy around the edges but not frozen solid. Temperature control is the secret to a smooth emulsion.
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2
In a small bowl, whisk together the potato starch, baking powder, and ice-cold water until a slurry forms. Set aside in the refrigerator.
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3
Place the cold pork and fat into a high-powered food processor. Pulse several times to begin breaking down the fibers.
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4
Add the fish sauce, garlic paste, sugar, salt, and half of the cracked white pepper. Process on high speed for 1 minute.
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5
While the processor is running, slowly drizzle in the cold starch slurry. Continue processing for 3-5 minutes until the mixture turns into a pale, smooth, and sticky paste (resembling a thick frosting).
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6
Fold in the remaining cracked white pepper by hand to ensure visible flecks throughout the roll.
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7
Prepare the banana leaves by wiping them with a damp cloth and passing them quickly over a gas flame to make them pliable and prevent cracking.
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8
Lay two layers of banana leaves on a flat surface, followed by a piece of plastic wrap or foil. Place half of the pork paste in the center.
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9
Roll the leaves tightly around the meat to form a cylinder roughly 2 inches in diameter. Fold the ends inward securely.
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10
Wrap the cylinder in aluminum foil for extra stability and tie it tightly with kitchen twine at 1-inch intervals to maintain the shape during steaming.
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11
Prepare a steamer over high heat. Once the water is boiling vigorously, place the rolls in the steamer basket.
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12
Steam the rolls for 30 minutes. The rolls will expand slightly and become firm to the touch.
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13
Remove the rolls from the steamer and let them cool completely at room temperature before refrigerating. Do not unwrap them until they are cold.
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14
Once chilled, unwrap, slice into rounds, and serve.
💡 Chef's Tips
Always keep your meat near-freezing; if the fat melts during processing, the roll will be crumbly rather than bouncy. Use freshly cracked white peppercorns rather than pre-ground powder for a more vibrant, floral heat. If you don't have banana leaves, parchment paper followed by foil works, though you will miss the subtle tea-like aroma of the leaves. Test the seasoning by boiling a small teaspoon of the paste in water and tasting it before you wrap the whole batch. To achieve the smoothest texture, ensure your food processor is powerful enough to emulsify the meat into a 'mousse' consistency.
🍽️ Serving Suggestions
Slice thinly and serve with a side of 'Prik Nam Pla' (fish sauce with sliced chilies and lime). Toss into a 'Yum Moo Yor' spicy salad with celery, shallots, lime juice, and fresh chilies. Add to a steaming bowl of Vietnamese 'Khao Piak Sen' or Thai 'Guay Jab' noodle soup. Pan-fry the slices lightly until the edges are crispy and serve with a sweet chili dipping sauce. Serve as part of a cold appetizer platter alongside pickled vegetables and sticky rice.