How to make grilled beef wrapped in betel leaves: For the best result, use tenderloin for a softer texture. Why do you need 3 1/2 oz (100 grams) of pork belly? Because if you use only beef, the dish won’t have that rich, savory flavor—beef alone is too lean.
Finely mince the pork belly and beef together. Then season with 1/4 teaspoon five-spice powder, a pinch of MSG (optional), 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon black pepper, and add minced garlic and shallots.

Mix the ingredients thoroughly. Let the mixture marinate for about 30 minutes so the flavors can fully absorb into the meat.

To make delicious grilled beef in betel leaves, choose fresh, good-quality betel leaves. While the meat is marinating, wash the betel leaves and shake off excess water. Place a betel leaf shiny side down, add a spoonful of the marinated meat mixture, and roll it up, making sure the shiny side is on the outside. Place the seam side down on a plate to keep the rolls from opening.

Prepare your grill and grilling rack. Brush the rack with a layer of vegetable oil to prevent sticking and burning. Place the beef rolls on the rack. Grill, turning frequently to avoid burning, until the betel leaves are wilted and fragrant. Arrange on a plate and garnish as desired.