Betty on Instagram: "Celebrating ‘being Chinese’ with lap cheong 腊肠 (Chinese salami) Makes 15 - 25 sausages depending on size * Pork belly 1kg - the fattier the better, remove the skin * Salt 20g * Sugar 30g * Light soy 20g * Strong alcohol (50%+) 20g, if using vodka double to 40g * Water 100g * Red yeast powder OPTIONAL - for the colour - 3g Equipment needed * Sausage casings * Sausage machine * Thin string * Pin Recipe * Remove the skin from the pork belly and chop into rough chunks. Throw int