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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 lb. pork shoulder (deboned and diced into ½-inch cubes, chilled in the freezer for 2 hours)
- 1/2 lb. fatback (pork, diced into ½-inch cubes, chilled in the freezer for 2 hours)
- 5 oz. ice cubes
- 4 Tbsp. palm sugar (grated)
- 1 1/2 tsp. salt
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. black peppercorns (toasted)
- 1 Tbsp. curing salt (pink, No.1)
- 2 Thai bird chiles (seeded and minced into a paste)
- 2 banana leaves (cut into 10- x 30-inch rectangles)
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