Cha Lua (Vietnamese Ham aka Pork Roll)

Step 1

Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated.

Step 2

Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).

Step 3

Pour the wet mixture into the meat mixture, and process for 30 seconds.

Step 4

Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.

Step 5

The next day, remove the meat from the fridge, and divide into two loaves.

Step 6

Wrap each loaf tightly with banana leaves, or plastic wrap (Saran Wrap works well). Repeat with another layer.  If using banana leaves, wrap one more time with plastic wrap.

Step 7

Tie kitchen string around each loaf, lengthwise, and several times width-wise.

Step 8

Steam the loaves for 50 - 60 minutes. (Internal temp should be 145°F.  Slice and check for doneness, if not fully cooked, re-wrap and steam for another 15 minutes).

Step 9

Remove the string and plastic wrap and slice.