In a mixing bowl, mix curing salt, salt, sugar, and potato starch. Pour cold water until solution is dissolved. Set aside.
1 tbsp curing salt, 1 tbsp salt, 1 tbsp sugar, 1 1/2 tablespoons potato starch, 1/4 cup cold water
Run the ground pork in a food processor or blender until it turns to a pale, pinkish color.
600 grams ground pork
Transfer meat in a large bowl then gradually pour the liquid solution. Mix until liquid is absorbed by the meat.
Cover bowl with cling wrap and let sit for 30-45 minutes for the meat to totally absorb the liquid. While waiting, pre-heat oven at 250F or 121°C.
Transfer meat mixture into loaf pan by packing it firmly to remove air bubbles. Cover loaf pan with tin foil.
Place the loaf pan into a large baking dish filled 1/2 full with water. Place the baking dish into the oven and bake for 2 - 2 1/2 hours or until cooked through.
Remove loaf pan from oven and completely cool down in room temperature. When cooled, refrigerate for at least 12 hours before serving. Bon appetit!