If you love the taste of spam but want to make a healthier and more natural version, this homemade luncheon meat recipe is perfect for you. I promise it’s not only easy to make but also incredibly satisfying!
Why You‘ll Love This Recipe
There’s something incredibly satisfying about creating my own food, especially when it comes to meat.
When you make it from scratch, you know exactly what’s in it—unlike store-bought versions where you can’t always be sure of what meat is used. I can control every ingredient and ensure the highest quality, with no mystery additives or fillers.
Nothing goes into my dishes that I can’t identify or don’t trust. It’s all about knowing exactly what’s in my food, and I love having that peace of mind.
Today, I‘m excited to share how to make homemade spam—yes, you read that right!
If you’ve ever wondered how to make the deliciously springy, tender, and flavorful luncheon meat yourself, you’re in the right place.
This recipe is so easy to follow, and the results are far better than store-bought versions.
It has a perfect texture, isn’t greasy, and holds together beautifully. Plus, there’s no need for mystery ingredients or additives. Once you try it, you’ll never want to buy canned spam again!
What Type of Meat to Choose
When making spam, the meat you choose really makes a difference. For the best texture and flavor, I recommend using pork that has a good amount of marbling, or fat. Pork with marbling (the fat dispersed throughout the lean meat) results in a softer, more tender final product.
Personally, I like to mince the meat myself to ensure I’m getting the exact ratio of lean to fat. If you don’t want to mince it yourself, look for ground pork that’s about 80% lean meat and 20% fat. The fat helps give that ideal juicy, tender texture we all love in spam.
A Tip for Perfect Spam
After steaming, let the spam cool completely before slicing it—this step is key. If you don’t allow it to cool properly, the spam will stick to your knife and won’t slice cleanly. I recommend letting it sit for at least 30 minutes after it’s done steaming, or even longer, depending on the size of your batch. Trust me, this step is worth it!
Ingredients:
- 540g pork (with skin)
- 10g spring onion
- 15g ginger
- 150g water
- 7g salt
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2g white pepper powder
- 2g white sugar
- 2g red yeast rice powder (optional; adjust for color)
- 1 egg
- 100g tapioca starch (can substitute with sweet potato starch)
Instructions:
Meat Preparation:
Clean 540g of pork (with skin). Cut the lean meat into small chunks for easier grinding. After removing the skin from the fatty portion, cut it into small dice, then set aside.
Spring Onion-Ginger Water:
In a blender, combine 10g spring onion, 15g ginger, and 150g water. Blend until smooth. Strain through a fine mesh to separate the juice from the solids. Set the juice aside for later use.
Grinding the Meat:
Put the lean pork into a meat grinder and grind it for a few more minutes until the mixture becomes smooth and gelatinous. Transfer the ground meat to a large bowl and add the diced fatty pork.
Seasoning and Mixing:
Add 7g salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2g white pepper powder, 2g white sugar, and 2g red yeast rice powder (if using) to the bowl. Add 1 egg and 100g tapioca starch. Then pour in the prepared spring onion-ginger juice. Stir continuously for 20-30 minutes using chopsticks or a mixing tool until the mixture becomes very firm, almost difficult to stir, and can stick to the chopsticks without falling off.
Preparing the Steaming Dish:
Prepare a steaming tray, lining it with parchment paper or brushing it with a thin layer of oil to prevent sticking. Transfer the meat paste into the steaming tray, pressing it down firmly with a spatula. If you wish, you can oil the spatula to prevent sticking. Cover the steaming tray with aluminum foil to keep out water droplets.
Steaming:
Bring a pot of water to a boil. Place the steaming tray into the pot and steam for 40 minutes.
Frequently Asked Questions
Q: Can I use any type of meat for this recipe?
A: While pork is the traditional choice, you could try using other meats like chicken or turkey. However, the texture and flavor will differ slightly.
Q: Can I freeze the luncheon meat?
A: Yes, after steaming, allow it to cool completely, then seal it in an airtight container or wrap it tightly and freeze. Simply thaw and reheat when you’re ready to use it.
Q: Can I adjust the seasonings for a different flavor?
A: Absolutely! Feel free to experiment with spices, herbs, or even a dash of hot sauce for an extra kick. The recipe is quite flexible to suit your taste.
How to Make Delicious Homemade Luncheon Meat (Spam) from Scratch
Ingredients
- 540 g pork with skin
- 10 g spring onion
- 15 g ginger
- 150 g water
- 7 g salt
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 g white pepper powder
- 2 g white sugar
- 2 g red yeast rice powder optional; adjust for color
- 1 egg
- 100 g tapioca starch can substitute with sweet potato starch
Instructions
Meat Preparation:
- Clean 540g of pork (with skin). Cut the lean meat into small chunks for easier grinding. After removing the skin from the fatty portion, cut it into small dice, then set aside.
Spring Onion-Ginger Water:
- In a blender, combine 10g spring onion, 15g ginger, and 150g water. Blend until smooth. Strain through a fine mesh to separate the juice from the solids. Set the juice aside for later use.
Grinding the Meat:
- Put the lean pork into a meat grinder and grind it for a few more minutes until the mixture becomes smooth and gelatinous. Transfer the ground meat to a large bowl and add the diced fatty pork.
Seasoning and Mixing:
- Add 7g salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2g white pepper powder, 2g white sugar, and 2g red yeast rice powder (if using) to the bowl. Add 1 egg and 100g tapioca starch. Then pour in the prepared spring onion-ginger juice. Stir continuously for 20-30 minutes using chopsticks or a mixing tool until the mixture becomes very firm, almost difficult to stir, and can stick to the chopsticks without falling off.
Preparing the Steaming Dish:
- Prepare a steaming tray, lining it with parchment paper or brushing it with a thin layer of oil to prevent sticking. Transfer the meat paste into the steaming tray, pressing it down firmly with a spatula. If you wish, you can oil the spatula to prevent sticking. Cover the steaming tray with aluminum foil to keep out water droplets.
Steaming:
- Bring a pot of water to a boil. Place the steaming tray into the pot and steam for 40 minutes.