Cost Breakdown

Critical Success Points

• • Grinding the pork three times for fine texture
• • Adding the bag from the N seasoning packet for stickiness
• • Rolling the meat tightly and sealing the ends
• • Allowing a full 48‑hour refrigeration for proper fermentation

Safety Warnings

• • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
• • Keep the meat refrigerated at all times; do not leave at room temperature for more than 2 hours.
• • Use a sharp knife carefully when slicing chilies and garlic.