Chinese ham has a rich, A good substitute is either Parma ham
or lean smoked bacon. It comes in block that are shrink wrap
or whole leg.
The selected fresh pig leg are coated with salt and bury with
more salt for month until mature. The meat will than turn to
dark reddish in color. The fat are remove when used. Most only
used the lean part of the leg.
Much different from the Western leg of ham properly closed to
smoked ham, but it harder and frimer.
Salty flavour and is used primarily as a garnish or seasoning
to flavour soups, sauces, stir-fried dishes, noodles and rice.
It will keep in the fridge, well wrapped in cling film until