| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 800 |
| Pork Belly | 200 |
| Sugar | 30 |
| Soy sauce | 25 |
| Salt | 10 |
| Rice wine | 8 |
| Instacure#2 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
| Powdered onion | 2 |
| Monosodium Glutamate | 2 |
| Powdered ginger | 0.5 |
| Anise powder | 0.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Lap Cheong
- Grind the meats with a large disc;
- Finely chop the pork belly with a knife;
- Mix the meat, fat, and all the ingredients;
- Let it rest for 12 hours in a refrigerated environment;
- Stuff into sheep casings in 15cm links;
- With a not-too-fine needle, make holes (pricking) in the casing to remove air bubbles (if any);
- Cure at a temperature between 18°C and 21°C for approximately 20 days until the product loses approximately 35% of its initial weight;
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