I had been rather lazy recently and have not been updating the blog as often as I used to. But I guess I can't miss this recipe out. Made this specially for a friend that is currently pregnant and craving for luncheon meat.
Ingredients:
- 500g pork minced (I used ready store minced and I have no idea the fat vs lean composition)
- 100g pork belly (rind removed) - cut to small pieces
- 30g chicken (coincidentally got left over)
- 30g plain flour
- 30g potato starch
- 1tbsp sugar
- 2tbsp soy sauce
- 1tbsp sesame oil
- 1tsp ginger juice (I can't squeeze that much so actually just shred some into the mixture)
- 1tbsp chinese cooking wine
- 1tsp paprika
- 1tsp 5 spice powder (I think it is rather over powering, should reduce to max 3/4tsp should do)
- 1tsp white pepper powder
- 2 egg whites
- 1/2tsp salt
Steps:
- Place the cut pork belly in the food processor and blend till the meat are finely blended.
- Add in the chicken and minced into the food processor and blitz it for roughly 10-15seconds. This is to further processed the meat till they are very fine so that the texture of the luncheon meat is not coarse.
- Add in the rest of the ingredients and blitz for another 20seconds to get all ingredients mixed properly and evenly.
- Prepare either a bowl or pan or whatever container that you will want to use to steam the meat. Oil the container and place the mixture into the container. Press the meat down and try to compact it as much as you can. It is rather hard to do this since the mixture is very bouncy and soft. I just used the back of the spoon to press it down.
- Oil the top of the mixture and then cover the container with an aluminium foil. Then use your hand to further compact the meat down by pressing over the foil.
- Prepare a wok of water and set to steam the meat. I used the Philips electrical pressure cooker and just pour in cold water and put in the container. Use something heavy to place at the top of the aluminium foil. This is to prevent the meat from expanding during the steaming process and create air bubbles in the luncheon meat.
- If you are steaming it manually, steam over high heat for 45mins. With the pressure cooker, I used steam mode and steam for 20mins.
- Once done, removed the container and let it rest. Do not remove the aluminium foil. This is to ensure that all the moisture can be retained in the meat and not have juices flowing out when you cut it. Since the weather is rather cold still tonight (I guess it is below 11c), I waited for bout 15mins before opening and removing the whole piece of meat to cut (rested another 10mins out of the container before cutting).
- Fry the meat the way you like or like me, place it in the air fryer at 180c and fry for 7mins on each side.
