For key visual step-by-step photos, refer to the body of the blog post.

Make the pork meat mixture:

• Add the partially frozen ground pork to the stand mixer bowl fitted with a paddle attachment.
• In a small mixing bowl, combine the potato starch, sugar, salt, garlic powder, sesame oil, fish sauce, baking powder, white pepper and water. Give it a stir.
• Once the ground meat has started to break up, pour in the seasoning and let the mixer run.
• Beat the meat until long strands appear and the mixture has lightened in colour, about 10-15 minutes.

Form and shape:

• Double up each banana leaf so that you have 2 leaves for each pork roll.
• Divide the pork mixture in half and portion it equally onto the banana leaves, in the centre.
• With your hands slightly wet, mound each pork mixture into a short log.
• Tip: to reduce air pockets, thump and knead the mixture a few times to rid of any bubbles.
• Roll up the banana leaf and tuck in the sides.
• Do the same with the 2nd banana leaf, ensuring no cracks are visible.
• Use 2 pieces of twine to secure and tie up the roll.

Boil the pork rolls:

• Add the pork rolls to a large pot, cover with water and add a handful of coarse sea salt. (Make sure the rolls are submerged).
• Bring the pot up to a boil and cook for 45 minutes. (Replenish the cooking water if need be).
• Remove the pork rolls and transfer to a plate to completely cool.
• Remove the banana leaves, slice, and serve.