If you're making lap cheong, start by mixing the ground pork with soy sauce, Chinese rice wine, sugar, oyster sauce, Chinese five-spice powder, and white pepper in a large bowl. Ensure that all the ingredients are well combined, and the seasoning is evenly distributed throughout the pork.

If you're making lap yuk, marinate the thinly sliced pork belly with soy sauce, Chinese rice wine, sugar, oyster sauce, dark soy sauce, Chinese five-spice powder, and white pepper. Allow the pork belly to marinate for at least 30 minutes to absorb the flavors.

For lap cheong, you'll need to stuff the seasoned ground pork into sausage casings. Chinese sausage casings are available in Asian grocery stores. Soak the casings in water for about 30 minutes to soften them before use.

Fit a sausage stuffer or a piping bag with a large nozzle and fill it with the seasoned ground pork. Carefully slide the casing onto the nozzle and gently push the pork mixture into the casing. Leave some space at the ends to tie off the sausages.

Once you've stuffed the casings, tie off the ends with kitchen twine or a twist tie. If you're using natural casings, be gentle while tying them to avoid any breakage.

After tying off the sausages, you can shape them according to your preference. Lap cheong is usually formed into a horseshoe shape, while lap yuk can be left as straight links or tied into loops.

Traditional Chinese sausages are air-dried for several days to develop their signature flavor and texture fully. If you have the time and patience, you can hang the sausages in a cool, dry place with good air circulation for about 3-5 days until they become firm and slightly dry.

If you're not air-drying the sausages, you can store them in the refrigerator for immediate use or freeze them for later. Place the sausages in an airtight container or a resealable plastic bag before refrigerating or freezing.

Stir-Fries: Add sliced Chinese sausage to vegetable stir-fries for a burst of sweetness and umami. The natural oils released by the sausage will infuse the vegetables with a rich, savory taste.

Fried Rice: Chinese sausage is a delightful addition to fried rice. The smoky and sweet flavors complement the rice and other ingredients perfectly.

Noodle Dishes: Toss sliced Chinese sausage into noodle dishes such as chow mein or lo mein for an extra layer of flavor and texture.

Soup and Broths: Thinly slice Chinese sausage and add it to soups and broths to enrich the flavor of the dish.

Steamed Dishes: Chinese sausage can be steamed alongside other ingredients like rice or vegetables to infuse them with its delectable taste.

Baozi and Dumplings: Chinese sausage can be included in fillings for baozi (steamed buns) and dumplings, providing a sweet and savory surprise with each bite.