Lup Cheong

• 2 lb. Boston butt – cut in strips 1/2 x 1/2 x 1 inch
• 3 Tbsp. honey
• 1/2 tsp. salt
• 2 Tbsp. oyster sauce
• 1 Tbsp. liquor

Marinate the cut up pork overnight in refrigerator. Cut milk gut about 12 inches long. Cut off the excess fat around the gut. Turn inside out and rub on salt to clean. Then place in hot water to rinse the gut and cool it. Stuff the marinated pork. Dry in hot sun for 2 days. Keep in refrigerator or freezer until ready to use. When ready to serve, steam for 20 minutes, cook, slice and serve.