Lap Cheong without casing

Name: Lap Cheong without casing
Ingredients: 15 g Fenjiu or Rose Wine; 3 g Pink Curing Salt; 150 g fat (ham cut or fatback); 20 g light soy sauce; 350 g pork (lean, ham cut or loin); 7.5 g salt; 60 g sugar; 75 g water

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#Recipe #Ingredients #Preserve #Curing

The sweet Cantonese sausage is awesome fried along with some veg, excellent topped over a claypot rice - or even just tossed on a bit of white rice in the rice cooker directly.

👤 Jonathan Bowden

🥘 Ingredients

Fenjiu or Rose Wine
15 g
Pink Curing Salt
3 g
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
75 g

🍳 Cookware

fridge
cling film
wire rack
baking tray

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

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

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

Next day, rinse the sugar off the fat, drain for a minute or two. Combine the marinated pork with the fat stir very well for ⏱️ 3-5 minutes .
5

Place down cling film on a work surface. Take the mix meat and form a tight long on one edge of the cling film. Wrap the meat as tightly as possible with the film trying to compress it as much as possible.
6

Put the cling filmed meat into the fridge overnight.
7

Carefully unwrap the cold sausage and place on a wire rack in a baking tray . Put the rack into the fridge. Carefully turn the sausage after 3-5 days. After another 3-5 days it will be ready.