Waxed Meat (Lap Yoke)
Ingredients:
600g streaky pork
4 pieces raffia string
Seasoning:
75ml sweet black soya sauce
75ml black soya sauce
11/2 tbsp salt
2 tsp sugar
1 tbsp ‘Golden Flower’ Chinese wine
1/4 tsp saltpeter
2 tsp warm water
Method:
1. Cut streaky pork into 4 pieces, each about 1 cm thick. Prick meat all over with a fork.
2. Bring a pot of water to a boil, add the four pieces of meat and scald them.
3. Remove and place meat in a pot. Add saltpeter which has been dissolved in warm water and rest of seasoning. Mix well and use a heavy object to press the meat for 12 hours.
4. Poke a hole through one end of each piece of meat and tie with a raffia string. Hang to dry in the sun for 4-5 days.
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Hey Rose!
You have a great site here! Wish I had found you soon. Yeah my dad tried to made a version of this without a recipe. It turned out too strong on 5 spice and soy sauce. Once I told him the recipe it turned out very good even with only one soy sauce and without the saltpeter. But why does the pork have to be scald? And what is the saltpeter for?
Oh, I even made the Steamed White Cake but I can’t find the Pagana leaves. It was still very good without it. Even through, it did not have the honeycomb holes. Mine risen like a nice springy cake instead. But once it was cool and cut. Hands was grabbing them like there was no tomorrow.
Thank you for the great recipes. And Blessed you and your family.
Shang
Comment by Shang | November 17, 2008