1lbboneless lean fresh ham or trimmed shoulder or other roast
1ozpork fat
Instructions
In a medium bowl, stir together the corn starch and fish sauce, then stir in the remaining marinade ingredients. Add enough water to make a fairly liquid paste
Trim the pork of fat, cut into 1/4-inch slices, and put into the marinade. Turn to coat with the marinade, then cover and refrigerate for at least 4 hours, or as long as 24 hours. Before proceeding, place the meat and fat in the freezer for 30 minutes
Preheat the oven to 350 F. Grease an 8-inch square baking pan. Place the fat in a food processor and process to a paste. Remove and set aside. Place the chilled meat mixture in the processor (batch by batch) and process to a fine paste. Add the fat and pulse briefly to blend the two
Transfer the mixture to the baking pan and press it evenly into the pan with wet hands. Smooth the top and place in the center of the oven
Bake until browned on top, about 40 minutes. Cool in the pan. Slice into long narrow slices or cut into cubes. Store, well wrapped, in the refrigerator for up to 3 days or in the freezer for up to a month