Grilled taro leaf parcels

Ingredients
•  1 bundle young taro leaves (stems should fit within a hand-grasp; preferably use leaves that are about 12 cm [5 in] wide with 1 cm [½ in] stems) 
•  2 sticks fresh rattan (or a 400 g bottle of  preserved rattan, drained)
•  1 t lime juice, for the bottled rattan 
•  4 – 6 T vegetable oil 
•  300 g (9 oz) pork, minced (optional) 
•  1 small head garlic, top cut off, and cloves peeled 
•  1½ times volume of garlic brown or red shallots, cloves topped, tailed and peeled 
•  ½ t salt or 1 teaspoon of fish sauce
•  ¼ C liquid stock (or ½ teaspoon of stock powder) 
•  2 green or yellowing chillies
•  1 small bunch spring onion greens, finely chopped
•  3 large stems basil (pak i tou Lao), finely chopped 4 large stems dill, finely chopped For wrapping
•  4 pieces of banana leaf or tinfoil, 35 x 25 cm (14 in x 10 in)
Serves four to six as part of a Lao meal.

Method
1.  Wash the taro leaves and stems. Cut into 12 cm (5 in) pieces and place in a steamer.
2.  Prepare the rattan. If using fresh rattan, strip the outside cane until the soft, inner core is exposed. Cut into 10 cm (4 in) lengths. If using bottled rattan, drain and soak the rattan for half an hour in cold water to which a squeeze of lime juice has been added.
3.  Add the rattan to the steamer and cook over boiling water for 25 minutes.
4.  Briefly pound the garlic, shallots and chillies with a pestle and mortar.
5.  Heat the oil in a wok, add the pounded ingredients and stir fry until softened. If using pork, add it, along with the salt (or fish sauce) and the stock powder, if 
1.  using powder instead of liquid stock. Fry until the meat changes colour and its juice is released. Add the liquid stock if using. Simmer briefly until the liquid is reduced to a coating sauce.
6.  When the taro leaves and stems are ready, drain them, squeezing out any moisture. Transfer the taro and rattan to a mortar. Pound to a slushy pulp (or process in a bowl with a potato masher). 
7.  Add the fried ingredients to the pulp. Mash together for a minute with the pestle or potato masher.
8.  Stir in the chopped onion greens, basil and dill. 
9.  Taste. Adjust seasoning, possibly adding more fish sauce. To make the packets for grilling 
10.  Hold each banana leaf piece over a low fire or heat element to soften and make pliable.
11.  With the short side facing you, spread 1½ cups of mixture in a small square in the bottom half of a leaf portion, keeping the bottom quarter mixture-free and allowing room for the leaf piece to be turned in 8 cm (3 in) on each side. Fold the bottom quarter of the leaf piece over the top of the mixture; fold the sides in. Complete the packet by folding over the leaf piece twice more and securing with a toothpick.
12.  Place the packet over barbecue embers or under a grill for 20 minutes, turning occasionally. 
13.  To serve, remove each packet to a plate, open and cut away any banana leaf overhanging the plate. The ingredients will have thickened and should retain their packet shape.
Information by Food from Northern Laos (The Boat Landing Cookbook)
Video by ShanSongAudio