Lup Cheong

Lup Cheong
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Lup Cheong ingredients

  • 3 lb Boneless pork shoulder
  • 1⁄2 lb pork fat
  • 2 c Cilantro
  • 1 c Scallions
  • 1 T garlic
  • 4 t Kosher salt
  • 1 t Black pepper
  • 2 t Szechuan peppercorn
  • 2 t Five-spice powder
  • 1⁄4 t Cinnamon
  • 1⁄4 c Rice wine
  • medium sausage casings

Cooking Lup Cheong

1. BEFORE BEGINNING: CHILL ALL EQUIPMENT AND INGREDIENTS WELLPROCESS THE MEAT AND FAT THROUGH A 3/8-INCH PLATECOMBINE WITH REMAINING INGREDIENTS-MIX WELL COVER AND CHILL FOR 1-24 HOURS CLEAN CASINGS WELL, ALLOW TO DRY SLIGHTLY STUFF UNTIL BARELY FILLED TIE OFF INTO PAIRS OF 6-INCH LINKS HANG TO DRY IN THE REFRIGERATOR FOR 4-48 HOURS OR FREEZE TO STOREPREPARE AS DESIRED.

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