Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji

Salccicia-Style Pork with Five Spice Powder and Soy Sauce Koji

Soy sauce malt makes this juicy.
Enjoy the ethnic aroma of five spice powder.
This recipe is for a skinless Salccicia-like dish made with pork offcuts and ground pork.

Ingredients: 8 pieces (3.5. cm diameter x 7 cm)

Offcuts of thinly sliced pork
120 g
Ground pork
200 g
☆ Grated onion
1 teaspoon
☆ Garlic (grated)
1/2 teaspoon
☆ Soy sauce koji
2 teaspoons
☆ Whisky
1 teaspoon
☆ Salt
a pinch
☆ Chinese 5-spice powder
1/8-1/6 teaspoon
☆ Ichimi spice
A pinch
☆ Paprika powder
a pinch
Vegetable oil
1 teaspoon
★ Sesame oil (for finishing)
a splash
★ Your choice of herbs (such as coriander, mint, basil)
to taste
★ Pepper
a dash


1. Chop the pork into small pieces until it becomes pasty. Evenly combine the chopped meat and the ground pork in a bowl.
2. Add the ☆ ingredients to Step 1 in the order listed, then mix until they become pasty.
3. Take a small piece (the size of the tip of your thumb) of the meat from Step 2, roll it into a ball, heat in a microwave oven for 10-20 seconds at 600W. Check the taste. Season with salt and the other seasonings to taste.
4. Set the mixture from Step 2 in the refrigerator for about half day.
5. Divide the mixture into 8 pieces, approximately shape them into 3.5 cm diameter logs that are 7 cm long. Set aside for 30 minutes at room temperature.
6. Heat the vegetable oil in a pan, grill the meat from Step 5 to brown the surface and thoroughly cook through to the centers.
7. Before they cook through, after browning the surface, I recommend using a microwave oven briefly so that insides will be completely well done.
8. Place Step 6 on a plate, drizzle on some ★ sesame oil and sprinkle on the ★ herbs (chopped mint shown in the photo). Sprinkle on some freshly ground pepper, and they're ready to be served.
9. How to make soy sauce koji: Use your hand to mash 200 g of the dried rice koji into a container. Add 300 ml of marudaizu soy sauce. Let it sit to mature.
10. For a tasty variation, try substituting Korean pepper powder for the ichimi spice and paprika powder.

Story Behind this Recipe

My daughter gave me five spice powder from Hong Kong as a souvenir. It had such a nice aroma that I created this Salccicia recipe with it.
I did not make it with skins. I recommend this homemade Salccicia because it is not greasy and can be seasoned to taste.
I wonder if this resembles kofta more than salccicia...