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Homemade Pork Roll (Fermented Sausage)
A simple homemade pork roll made by grinding pork loin, mixing with sugar, spices, and a special seasoning powder, then tightly wrapping in bamboo leaves and letting it ferment for 48 hours. Perfect as a flavorful snack or accompaniment to rice.
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Cost Breakdown
Critical Success Points
- • Grinding the pork three times for fine texture
- • Adding the bag from the N seasoning packet for stickiness
- • Rolling the meat tightly and sealing the ends
- • Allowing a full 48‑hour refrigeration for proper fermentation
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Keep the meat refrigerated at all times; do not leave at room temperature for more than 2 hours.
- • Use a sharp knife carefully when slicing chilies and garlic.
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