To make dipping sauce, process all ingredients except chili in food processor until smooth. Adjust seasoning to your liking with additional sugar or lime juice. Transfer sauce to a bowl and top with sliced chili.
In a mixing bowl, combine the beef, pork, pork fat, lemongrass, shallot, garlic, fish sauce, sugar, and pepper. Use your hand to knead the filling together. Leave the filling in the fridge for 1 hour for the flavors to develop.
Pick the individual betel leaves and wash in cold water. Lay the leaves flat on a kitchen towel or paper towel to dry.
When ready to assemble, lay the betel leaf on clean work surface with glossy side down with stem pointing toward you.
Spoon filling onto the bottom edge of the leaf, leaving about half an inch from the bottom and two sides.
Fold in the two sides then take the bottom of the leaf and roll toward the top into a cylinder shape.
Use bamboo skewers to thread through the roll and secure the leaf.
Repeat this process until you have used all of filling. The mixture should make about 22-24 rolls.
Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone.
Once the coals have burned down to about 365-375 degrees F, place the skewers and the grill and let them cook for about 4 minutes on each side for the large skewers and 3 minutes on each side for the smaller skewers. Turn skewers in between to prevent them from burning. When cooked, rolls should feel firm once pressed with tongs.
Transfer cooked beef wrapped in betel leaves to serving platter and top with roasted peanuts. Serve immediately with pineapple anchovy dipping sauce and pickled vegetables.