Homemade Luncheon Meat

Luncheon Meat is one popular and favorite food of most families.  Anybody disagree with me?? Many home-cooks are now making this meat dish in their own home kitchen to enjoy, as it is more healthy as compared to the canned ones.  Though the texture and flavor differ slightly, I think most people won't mind as we all gets  to eat it more often. What say you all??  hehe...

I've tried out few recipes before this from some website, but as usual each individuals have their own preference and liking. During my recent attempt, I consider it as our family's preference and is adapting this recipe to continue making in my home kitchen and for the whole family to enjoy.

For those who are interested, here's the recipe to share....

Ingredients:
600g minced pork (preferably with fat and get the butcher to grind the meat at least 3 times)

Seasoning:
2 tbsp Tapioca Flour (sifted)
1 tbsp light soya sauce
1/2 tsp salt
1 tsp chicken stock granules (use pestle and mortar to grind into powder)
1 tbsp minced garlic
1 egg white
1/2 tbsp cooking oil
1 tbsp granulated sugar
A dash of Five Spice Powder (do not use a lot or else it would affect the taste)
A few dashes of grounded white pepper
2 tsp Red Yeast Rice (use pestle and mortar to grind into powder) - optional (for the coloring)

Methods:

1. In a bowl, mix together all the seasoning ingredients.
2. Place the minced pork in a large bowl.
3. Add the seasoning mixture into the meat and stir with a pair of chopsticks in one direction (circular movement) until the mixture become sticky and gluey.
4. Prepare a greased baking tin, scoop the minced meat 2 tbsp at a time into the tin and use a spoon to gently press it downwards to avoid trapped air.  Repeat until all is done.
5. Use another baking tin (of same size) to put on top of the meat and press it down gently.
6. Steam for 20 minutes.
7. Remove from heat and let it cool down before slicing.

This recipe is adapted from Miki's Food Archives with slight amendments.