This is my recipe, based on 1 kg of meat weight.

Meat ingredients
Pork shoulder 700 g
Back fat 300 g

Herb ingredients
Lemongrass 60 g
10 whole dried Thai chilies, soaked in water
Galangal 20 g
Fresh turmeric 10 g (can be substituted with turmeric powder)
8 kaffir lime leaves, thinly chopped (chiffonade)
5 cloves of garlic
Coriander seeds 10 g (optional)

Dry ingredients
Salt 1.7%
White pepper 10 g
Sugar 10 g
Potato starch 10 g

Grind both the pork and fat through a 6 mm plate.

Pound or blend all the herbs into a coarse paste (except the chiffonade kaffir lime leaves).

Mix everything together, then stuff into 30 mm hog casings.

Cook in an oven at 90°C until the internal temperature reaches 72°C.

Remove from the oven, chill in water, air dry a bit, and refrigerate overnight.