Sichuan style spicy lap cheong ??????

Chuan wei ma la xiang chang (in Mandarin) ??????

? = Sichuan ? = flavoured ? = numbing
? = hot ? = fragrant ? = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) ??
lap / la ?, in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.

I have been making my own lap cheong many times now I no longer buy

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Tea smoked cured belly (bacon) ?????

Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.



1. Curing

Ingredients
1.5 kg

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Lap yuk ?? - Chinese dried bacon

I have never made lap yuk before. I made this batch of lap yuk together with the lap cheong. It's very easy just marinate and hang to dry, that's it. I am not that crazy with lap yuk like I am with lap cheong, but it is nice to know how to make this.

Here is what I did.

Ingredients:

1.75 - 2 kg belly pork
1/2 cup of light soy
1 tbsp dark soy
1/3 cup sugar
2.5 tbsp salt
1 tsp five spice
2 tsp

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DIY Lap Cheong tasting

Well the batch of homemade lap cheong is ready to eat. I had tried a little a day for the last few days, I am still here no funny tummy or illness. I am now happy to declare they are safe to eat.




Result and taste test:
Total drying (hanging) time is 1 week at room temperature. After drying the weight loss is around 30%. The outside of the sausages was a little drier and firmer than the

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Lap Cheong ?? - Chinese dried sausage

Stored bought lap cheong in UK are really tasteless, I don't really know why. I had tried so many brands and never find any I really like. It's such a shame good lap cheong from the far east are banned from import and carrying them yourself through custom. I don't buy UK lap cheong too often because they are expensive too about �5 - 7+ for a pound of meat.

Making my own lap cheong (Chinese dried

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