Homemade Luncheon Meat

My kids love luncheon meat, but I try to minimize the intake as much as I can but there are certain days, you just can't refuse it.

Anyway, I am trying out this Homemade Luncheon Meat that was shared in the TM group.

Not too sure whether it will be closed to the canned form though but nevertheless, I went ahead to try because I like the idea that I don't have to add other flavouring such as chicken powder seasoning to it.

Learning experiment: Family's feedback is that it will be nicer if I increased the salt level as well as the fats percent.

I just need to add perhaps 5-10% of pork fats to it and I think I will nail it.

Also, I need to improve on compacting the meat as there are still air pockets in it.

In terms of flavour, it is pretty close to what you get in the canned form.

Overall, a recipe keeper! 

What you need:

1kg minced pork  (will incorporate 10% fats)

1 tsp red yeast rice powder (红菊米粉)

1000g water

3 tbsp cornflour

2 tsp salt (to adjust to 2.5 tsp salt)

1½ tbsp sugar

1 tsp mixed spice

½ tsp white pepper powder

2 egg whites

2 tbsp light soy sauce

1 tbsp sesame oil

Meethod:

Grease a loaf pan (21.5X11.5cm) with oil.

Mix red yeast rice powder with 1 tbsp water.  Set aside.

In the TM bowl, combine minced pork, corn flour, salt, sugar, mixed spice, white pepper powder, egg whites, light soy sauce, sesame oil and red yeast mixture.  Mix 10 sec/sp 5.  Knead 3mins.
(In a big bowl, combine all ingredients and using one direction stirring, stir until gluten develops).

Transer ¼ portion of minced pork mixture into prepared tin, using a spatula, compact the meat by pressing down and even out.

Add in another ¼ of pork mixture and repeat the pressing process until all meat mixture is used up.

Brush oil onto the minced pork mixture and flatten further. 

Cover tightly with a parchment paper, wrap with cling film and steam in the Varoma dish.

Place 1000g water into the TM bowl.  Set Varoma and steam for 45 min/Varoma/Sp1.
(Bring a pot of water to a boil and steam for 45 mins).

Allow to cool completely before cutting.

 Enjoy!