Waxed Meat (Lap Yoke)
600g streaky pork
4 pieces raffia string
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
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.