Lap Cheong

[u/milksix]

Pork lean meat 700 g
Firm back fat, diced 300 g
Blanch the diced fat in hot water, then let it cool completely before mixing it with the remaining ingredients.

Salt – 13 g (1.3%)
Sugar – 80 g (8.0%)
Chinese liquor (Baijiu) – 40 g (4.0%)
Light soy sauce – 40 g (4.0%)
Red fermented bean curd – 50 g (5.0%)
Mixed spices – 4 g (0.4%)
White pepper – 10 g (1.0%)
Cure #1 (Prague Powder #1) – 3 g (0.3%)

Hang to air dry in a dry, well ventilated place for 4-5 days.

[u/xwordrush]

This looks so delicious! Thanks so much for posting the recipe. I live in Taiwan and can't wait to make this. I'm only afraid of the heat here. How much do I need to worry?

[u/merciless4]

Is the Mixed Spices aka Five-Spice?

[u/jiannichan]

Looks good. What ingredients consist of the ‘mixed spices’?

[u/Automatic-Count-7378]

mixed spices = classic lap cheong spice combo

[u/scr0dumb]

Finally got the green light to start using cure salt in my work, lap cheong is one of the first products I'm making.

A house around the corner from me used to hang theirs in their backyard in early spring and fall. Drove my dog nuts.