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Luncheon Meat

A delicious homemade version of classic luncheon meat, made with real ingredients, eliminating preservatives and excess sodium, and offering a better taste and texture compared to canned versions.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 15 minutes
Servings: 11 slices
Course: Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Meat Base
  • 900 g 900g (2 lbs) ground pork Choose a blend with about 20% fat for the best texture and flavor
  • 150 g 150g (5 oz) cooked ham, finely diced or processed This adds that classic luncheon meat character
  • 2 tablespoons 2 tablespoons cold water
  • 1 tablespoon 1 tablespoon potato starch or cornstarch Helps bind the mixture and keeps the texture smooth
For the Seasoning
  • 1.5 teaspoons 1 and 1/2 teaspoons fine salt
  • 1 teaspoon 1 teaspoon white sugar
  • 0.5 teaspoon 1/2 teaspoon white pepper
  • 0.25 teaspoon 1/4 teaspoon garlic powder
  • 0.25 teaspoon 1/4 teaspoon onion powder
  • 0.25 teaspoon 1/4 teaspoon smoked paprika Optional but adds a lovely subtle depth
  • 0.125 teaspoon 1/8 teaspoon ground nutmeg This is the secret ingredient in classic luncheon meat
  • 1 tablespoon 1 tablespoon light soy sauce
For the Curing Mix (Optional but Recommended)
  • 0.5 teaspoon 1/2 teaspoon Prague Powder No. 1 Gives that classic pink color and adds food safety for longer storage

Method
 

Preparation
  1. Take the ground pork out of the refrigerator about 10 minutes before you start.
  2. Place the ground pork into a large mixing bowl or pulse in a food processor for a finer consistency.
  3. Add the finely diced ham into the bowl.
Mix in the Seasonings
  1. In a small bowl, combine all dry seasonings and mix them together.
  2. Pour the soy sauce and cold water over the ground pork and add the dry seasoning mixture.
  3. Mix thoroughly for at least 3 to 4 minutes until the mixture is slightly sticky.
  4. Sprinkle the starch over the mixture and mix completely.
  5. Cover the bowl tightly and refrigerate the mixture for at least 30 minutes.
Pack and Prepare for Cooking
  1. Line a loaf pan with a double layer of plastic wrap.
  2. Spoon the seasoned meat mixture into the lined pan, pressing firmly to eliminate air pockets.
  3. Fold the overhanging plastic wrap over the meat and cover the entire pan with aluminum foil.
Steam Cook the Luncheon Meat
  1. Set up your steamer with water boiling prior to adding the pan.
  2. Place the sealed loaf pan on the steaming rack and steam over medium heat for 60 to 75 minutes.
  3. Alternately, bake in a water bath at 160°C (325°F) for 75 to 90 minutes.
Chill and Unmold
  1. Remove from the steamer or oven and let cool at room temperature for 20 minutes.
  2. Refrigerate for a minimum of 4 hours before slicing.
Serve It Your Way
  1. Pan-fry slices in a non-stick skillet over medium-high heat until golden and crispy.
  2. Alternatively, slice it thin, cube it for fried rice, or add it to scrambled eggs.

Notes

Keep everything cold while preparing. It is important to not under-season the mixture. Use a food processor for a smoother texture and wrap individual slices for freezing.