Cha Lua (Pork Sausage Wrapped in Banana Leaf), No Added Refined Sugar

Method

1. Wash 1kg of pork collar, cut it small, chop it finely, and blend it smooth. Put the meat in the freezer for 45 minutes.
2. Take the meat out and put it in the blender with 50g of cornstarch, 20g of baking powder, 1 teaspoon of kOBE Monk Fruit Blend, 1 teaspoon of seasoning powder, 1 teaspoon of white pepper, and 1 tablespoon of fish sauce, and blend another 30 seconds.
3. Add a little ice water, blend 10 seconds, then add more. Keep blending in bursts of 10 to 15 seconds with a pause between until all 100ml of ice water is used and the meat turns pinkish white and sticky.
4. Lay out 3 large pieces of banana leaf, line them with cling film, and spoon the paste into the middle. Wet your hands with cold water so nothing sticks.
5. Bring the two edges of the leaf and film together and wrap it like a banh tet. Fold one end, stand the roll upright, press the paste down firmly, then fold the other end. Tie it lengthwise with twine, roll it round to even it out, then tie it crosswise.
6. Steam it 30 to 45 minutes from the moment the water boils. Once cooked, lift it out, roll the log on the table, and hang it to drain before cutting.

Tips

• Pork collar with both fat and lean is the cut to use, since all lean meat gives a dry, dull sausage.
• White pepper rather than black keeps the sausage free of dark specks.
• The meat has to stay near freezing all through the grinding, since warm meat leaves the sausage grainy and slack.
• Wetting your hands with cold water while spooning the paste keeps it from sticking.
• Once cooked, roll the log on the table and hang it to drain, since cutting early leaves a ragged face.