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1
Combine the coarsely minced pork shoulder and back fat in a large bowl, keeping the mixture at a strict 75/25 lean-to-fat ratio so the fat is evenly distributed to carry spice and moisture through every bite rather than pooling in pockets. Add the dried red chili paste, pounded garlic, white pepper, cumin, coriander, salt, and white vinegar, then work everything thoroughly by hand until no streaks of unmixed spice remain and the paste has fully incorporated into the mince. The mixture is ready when it holds together as a cohesive, uniformly red mass.
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2
Cover the seasoned mince and refrigerate overnight — a minimum of 8 hours — so the vinegar opens the mince and the fat slowly draws the chili, garlic, and cumin deep into the mass rather than leaving them sitting on the surface. After overnight marination, the mixture will smell distinctly of garlic, chili, and cumin throughout — not merely at the surface.
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3
Stuff the marinated mince into the cleaned pork intestine casings, packing firmly to drive out air pockets so the sausage does not burst or develop grey voids when it shrinks during cooking. Tie off into individual sausages at regular intervals. The casing should be taut and the sausage firm to the touch without bursting.
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4
For fresh sausages: pan-fry in lard over moderate heat, turning regularly so the casing colours evenly and the fat renders gradually into the pan without scorching the chili paste before the centre is cooked through. The sausage is ready when the casing is deep red and blistered, the fat has rendered visibly into the pan, and the exterior is caramelised at the chili paste — the garlic at the surface will be golden.
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5
For the smoked version: hang the stuffed sausages over coconut shell charcoal and smoke for 2–3 days, keeping the heat low and consistent so the casing dries gradually and the smoke penetrates to the centre rather than sealing the surface and leaving the interior raw. The sausage is ready when the casing is dry and firm to the touch, the colour is a deep, uniform mahogany red, and the flesh has become semi-dried and dense — it must hold its shape when pressed without yielding. Under-smoking leaves a pale, uncured sausage; over-smoking produces a bitter, acrid character — the correct result is a clean, faintly sweet smoke note over the garlic and chili.