I disagree. Lapcheong is the reason why you don't need to put too much sauce to give it saltiness, hence which is why you suggested salted fish as alternative.

Depending on which type of lapcheong you use, some expert would even go as far as getting premium lapcheong to give the claypot rice more aroma.

I'm a little disappointed that your knowledge of lapcheong is that its only limited to them being pork and generally the same.

You could actually get lapcheong made out entirely of duck liver though I can't say its halal since non-pork still need halal butchering to be considered true halal.

Depending on lean or fatty meat used to make the lapcheong, also in China different region has their regional way of producing it, you will be surprised of how many varieties of lapcheong are out there.

I can tolerate what you said about charsiew does nothing to wantan mee, I have eaten really good claypot rice that absorbs the flavor of good lapcheong even when I didn't included the lapcheong in my bite.