How to make Chinese sausage | វិធីធ្វើសាច់ក្រកជ្រូក | Soksamphors Korm 

My name is Samphors (you can call me SAM). I love being in the kitchen: creating, eating, teaching and sharing. I started Soksamphors Korm RU-vid channel with a passionate desire to help more people experience food at its full potential: food as nourishment and healing, food as a doorway to discover the breadth of human diversity and ingenuity, and finally, food as an act of community and love.
The recipes and musings I present here document my playful exploration of taste, culture and nutrition, with plenty of curious vegetables, meats, spoon, fork, knife and chopsticks.
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The following is the detailed ingredients I used in this recipe.
Ingredients:
Recipe in Cambodia:
3Kg
Pork back lard 250g
Pork shoulder 2.75Kg
Salt 100g
White sugar 300g
Chinese wine for making sausage 100ml
5Kg
Pork back lard 1Kg
Pork shoulder 4Kg
Salt 150g
White sugar 500g
Chinese wine for making sausage 200ml
10Kg
Pork back lard 2Kg
Pork shoulder 8Kg
Salt 300g
White sugar 1Kg
Chinese wine for making sausage 400ml
Recipe in Japan:
3Kg
Pork back lard 250g
Pork shoulder 2.75Kg
Salt 40g
White sugar 300g
Chinese wine for making sausage 100ml
5Kg
Pork back lard 1Kg
Pork shoulder 4Kg
Salt 75g
White sugar 500g
Chinese wine for making sausage 200ml
10Kg
Pork back lard 2Kg
Pork shoulder 8Kg
Salt 150g
White sugar 1Kg
Chinese wine for making sausage 400ml
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