Lap Cheong with casing

🥘 Ingredients

• Fenjiu or Rose Wine
  15 g
• Pink Curing Salt
  3 g
• dried hog casings
• fat (ham cut or fatback)
  150 g
• light soy sauce
  20 g
• pork (lean, ham cut or loin)
  350 g
• salt
  7.5 g
• sugar
  60 g
• water
  150 g

🍳 Cookware

• fridge

1. 1

   Separate pork and fat . Dice each into pea-sized pieces.

   pork: 350 g (lean, ham cut or loin), fat: 150 g (ham cut or fatback)
2. 2

   Make the candied pork fat: blanch the fat for ⏱️ 2 minutes , rinse and let it drain for a minute or two. Lay in a bowl with alternating layers of sugar and fat. Cover, leave in the fridge overnight.

   sugar: 30 g
3. 3

   Mix the pork with the marinade ingredients of salt , sugar , Pink Curing Salt , light soy sauce , Fenjiu or Rose Wine , and water . Cover, refrigerate overnight.

   salt: 7.5 g, sugar: 30 g, Pink Curing Salt: 3 g, light soy sauce: 20 g, Fenjiu or Rose Wine: 15 g, water: 75 g
4. 4

   Next day, soak about 6ft of dried hog casings in warm water for ⏱️ 20 minutes . Rinse the sugar off the fat, drain for a minute or two. Combine the marinated pork with the fat, together with water . Stir very well for ⏱️ 3-5 minutes .

   dried hog casings, water: 75 g
5. 5

   Scrunch your dried hog casings up the bottom of a funnel, leaving about 2 inches of casing remaining at the end. Tie an overhand knot at the end of the casing. Stuff the filling through the funnel with the wide end of a chopstick. Once you stuff it with about 2 inches remaining at the end, tie another overhand knot to close it up.
6. 6

   Using two toothpicks or needles, puncture the sausage every half inch or so down the whole casing. Turn 90 degrees, and repeat for all four sides.
7. 7

   Cut out four 8 inch sections of baker's twine, tie a loop in the middle of each stuffed long sausage: separate each long sausage into two individual Lap Cheongs by laying the loop of twine under the sausage, looping it through the loop, and tightening.
8. 8

   Dry the sausages by hanging in the fridge.