Rose’s Kitchen

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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June 1, 2007 - Posted by | Meat

8 Comments »

  1. hi rose, what lovely recipes i wished i had found your site earlier. the pak tong kou is fabulous. i was wondering what is
    saltpeter that you put in the lap yoke. or if their is a substitute that could be used.
    thank you foir your help all the best sally, New Zealand

    Comment by sally | July 29, 2007 | Reply

  2. hi Sally,
    Glad you enjoyed the pak tong kou. Saltpeter is Sodium Nitrate, a perservative. You can omit it if not available.
    I’ve tried the lap yoke but advisable to dry it in a slow oven or a fire place.
    New Zealand is so lovely. My penpal, Sally Fergus, used to send me lovely postcards, stamps and dried plants from the island but so sad I lost touch with her.
    Blessings!
    Rose

    Comment by roseskitchen | August 3, 2007 | Reply

  3. Hi Rose, if you give me your address i would love to send you some books on my lovely city in the deep south of new zealand.
    we have the most wonderful oysters and scallops that you just eat as soon as they are fished.also the best blue cod that people make fish balls with do you have a recipe for fish balls. take care sally

    Comment by sally | August 9, 2007 | Reply

  4. hi Sally,
    So sweet of you, I’m so thrilled to hear that. Will email you my address. Let me search for the recipe and I’ll post it asap.
    Blessing!
    Rose

    Comment by rose | August 11, 2007 | Reply

  5. Happy New Year Rose and to your family

    I would loveyou to send me your address so i could send you some info about my beautiful country.

    Take care and god bless
    sally

    Comment by sally | February 9, 2008 | Reply

  6. Thank you so much Sally, so nice of you. I will.
    Wish you and family a very Happy and Blessed New Year.
    Blessings!
    Rose

    Comment by Anonymous | February 15, 2008 | Reply

  7. hi rose, just want to know what can i use as substitute for lap yoke? my mother in law’s recipe for lobak cake calls for lap yoke which i cant find here in the philippines. thanks.

    joan

    Comment by joan - philippines | March 2, 2008 | Reply

    • Dear Rose,
      I stumbled upon your website last night and am so appreciative of your unselfish sharing of so many recipes! Will try some one day; the pak tong kou which is also a favourite from my childhood.

      Thank you and God Bless
      Alice

      Comment by Alice | April 28, 2011 | Reply


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