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1
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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2
Meanwhile, put the paste, fatback, and pepper in a bowl.
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3
Use a rubber spatula to mix well, making sure the pork fat is evenly distributed.
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4
Deposit all the paste in the center of the banana leaf and use the spatula to spread it into a disk 6 inches in diameter and 1 inch thick.
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5
Wet your palm with water and rub it in a circular motion to smooth the top.
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6
Wet your fingers and smooth the sides.
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7
Lift up the leaf, place it in the steamer tray, and place the tray in the steamer.
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8
Cover and steam for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
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9
Turn off the heat and uncover.
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10
When the steam has dissipated, transfer the sausage on the leaf to a rack and let cool completely.
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11
Fresh from the steamer, the sausage will be white and slightly inflated.
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12
As it cools, it returns to its original size and the outside turns pale yellow.
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13
(The steamed sausage may be well wrapped and refrigerated for up to 1 week.
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14
Return it to room temperature before proceeding.)
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15
You may deep-fry or bake the sausage for the final cooking.
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16
Traditionally it is deep-fried, which yields great color, while baking, of course, is easier.
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17
Cut the sausage into 3 fairly long pieces that will yield nice slices when cut.
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18
To deep-fry, pour oil to a depth of 1 1/2 inches into a wok or Dutch oven and heat to 350F on a deep-frying thermometer.
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19
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
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20
Add the sausage pieces and fry, turning with tongs for even coloring, for about 4 minutes, or until golden and crisp.
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21
Using tongs, transfer to paper towels to drain, blot with more towels, and let cool for 1 to 2 minutes.
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22
To bake, place the 3 sausage pieces in a toaster oven set to the highest heat (broil) and cook, for about 4 minutes on each side, or until golden and crisp.
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23
The pieces will hiss and pop, so monitor closely to prevent charring.
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24
The color isnt as even with baking as it is with deep-frying and the sausage takes longer to cook, but there is typically less hassle for the cook.
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25
Remove from the toaster oven, briefly blot with paper towels, and let cool for 1 to 2 minutes.
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26
To serve, slice into 1/4-inch-thick pieces and serve piping hot.
