The first question most will asks is – Does it taste like the canned luncheon meat? Of course not! I say it tastes even better. I am never going back to canned luncheon meat.
This recipe fits a small loaf pan 18.5 x 8.5cm / 7 x 3.5inch. Slice and pan-fry the luncheon meat without oil, to your desired done-ness. It takes the taste to another level.
You can adjust the meat proportion if you desire less fat. But definitely don’t skip on the minced belly pork. It makes the end product moist and the texture is tender and smooth.
Ingredients
*300g minced pork shoulder butt
*200g minced belly pork
*1 tabsp sugar
*2 tabsp fish sauce
*2 tabsp Chinese wine
*3 tabsp potato starch
*half tsp white pepper powder
*half tsp salt
*half tsp five-spice powder
*half tsp coriander seed powder
*half tsp garlic powder
* quarter cup iced water
Method
1. Mix all seasoning ingredients into minced pork thoroughly for about 5 minutes or 3 minutes with stand mixer.
2. Put minced pork into oiled loaf tin.
3. Cling wrap and leave in fridge overnight.
4. Remove cling wrap and cover with aluminum foil.
5. Steam for 25 min. Remove from steamer to cool.
6. Return to the fridge to allow gelatin to form. This will take at least 4 hours.
7. Remove from pan and slice. Store in air-tight container. The luncheon meat can be kept in the fridge for 5 days.
8. You can serve pan-fried. I prefer it pan-fried.
Read about commercial luncheon meat – https://livluvlafloudly.wordpress.com/2023/06/17/luncheon-meat/
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