 The pork has to be pounded until it becomes pasty; it cannot be chopped or ground, as the meat would still be fibrous, dry, and crumbly.Near the end of the pounding period, a few spoonfuls of fish paste are added to the meat for flavor, but salt, black pepper, and sugar can also be added.The meat is now called "giò sống", meaning “raw sausage”, and can be used in other dishes, as well.