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2 pounds pork shoulder
2 pounds pork fat
1 1/8 grams saltpeter
3 1/3 grams salt
2 1/4 grams sugar
3 grams bean sauce
3 grams hot pepper
3 grams anise seeds
3 grams cloves
3 grams cinnamon
3/4 zest Seville Orange
Chop the meat, put the spices into some rice wine or brandy, mix, stuff into lamb casings. Smoke over Lychee wood fire. Variation: use oyster sauce and then call the links Ho Yau Ch'eung.
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