Homemade Luncheon Meat

Taste: Salty and savory; Cooking Method: Steaming; Time: 30 minutes; Difficulty: Moderate.

Homemade Luncheon Meat Cooking Steps

Put the pork into a meat grinder and grind it into a paste (it needs to be very fine, otherwise the texture won’t be smooth and firm).

Buy a ready-made luncheon meat seasoning pack online (the taste is similar to canned luncheon meat, one pack can season 2 to 2.5 pounds of meat; if making your own seasoning, mix the meat with an appropriate amount of salt, 95g of starch, 5g of red yeast rice powder, a suitable amount of five-spice powder and chicken essence, some sugar, green onion, ginger, and 150g of water).

Pour half of the seasoning pack (105g) into the meat mixture.

Add 150g of water and mix the meat mixture vigorously by hand until well combined and elastic.

Prepare a heat-resistant container and brush it with oil.

Pour the meat mixture into the container, flatten it to about 6 to 7 cm in thickness, cover the surface with plastic wrap, steam over boiling water for 30 minutes.

Remove from heat, let it cool completely.

Slice the meat.

Plate the slices.

Finished product.

Finished product.