I grind the pork twice to make it super fine and smooth. Keeping the pork very cold here makes a huge difference later.

I mix the fish sauce, sugar, garlic powder, white pepper, corn starch, baking powder, salt, and ice water together in a bowl until everything is blended well.

I add the pork to the seasoning base and mix it until the texture turns sticky. That sticky feel is actually what we want.

I spread the mixture flat inside a Ziploc freezer bag and freeze it for about one and a half hours. This helps the proteins stay tight.

I move the mixture to my stand mixer and whip it until the color turns pale and the texture starts looking smoother.

I chill the mixture again for about forty minutes, then whip it on a higher speed until it turns silky and creamy looking.

I place the mixture on plastic wrap and roll it tightly into a cylinder shape. The tighter you roll, the nicer it slices later.

I wrap the cylinder in greased banana leaves, then in foil, and tie everything with kitchen twine so it stays firm while steaming.

I steam the wrapped roll for around thirty-two minutes. The banana leaves add a really nice smell during this step.

Step 10: Cool Before Slicing

I let the roll cool for at least an hour before slicing. If it’s sliced hot, it won’t hold its shape properly.