How to Make Spam at Home
My dad's homemade Spam has a tender, bouncy, and slightly chewy texture. Each mouthful delivers a meaty, umami-rich flavor complemented by a touch of sweetness. Without exaggeration, the taste of homemade Spam surpasses that of any canned Spam available in the market.
Equipment
- Measuring spoons (Or kitchen scale)
- Stand mixer (Alternatively, you can manually stir the meat with a spatula for 10 minutes, but using a stand mixer can yield better results.)
- Food container (Mine is a 28oz rectangle ceramic container, you can also use a glass one of similar size.)
- aluminum foil
- Food steamer (Or a large pot with lid and a steaming rack.)
Ingredients
- 1 pound ground pork (450g - 500g)
- 5½ tbsp cornstarch (55g)
- 2 tbsp sugar (25g)
- ¾ tsp salt (4.5g)
- ½ tbsp oyster sauce (10g)
- 1 tsp soy sauce (5g)
- 1 tsp chicken bouillon powder (4g)
- 1 tsp white pepper powder (2g)
- ⅓ cup iced water (80g)
- 1 tsp red yeast rice powder (2g; For the red color; It's optional)
Instructions
- In a small bowl/cup combine all the listed ingredients, excluding the ground pork. Stir the mixture thoroughly with a spoon until well blended.
- Transfer the mixture and ground pork into the bowl of a stand mixer. Use the flat beater to mix the pork at a medium-low speed for 10 minutes until the pork achieves a sticky consistency. (Alternatively, you can manually stir the pork with a spatula for 10 minutes, but using a stand mixer can yield better results. Once blended, the pork should cling to the sides of the bowl; when you flip the container over, the pork should not fall off.)
- Coat the inner walls of a food container with a thin layer of vegetable oil. Transfer the pork into the oiled container. Wet your hands with water to prevent the meat from sticking. Use your hands to press down on the meat firmly, smoothing the surface and eliminating any air holes in the meatloaf.
- Wrap the food container with aluminum foil. Put the container in a steamer and steam for 45 minutes. (In the image, you'll notice two food containers as I doubled the recipe, using 2 pounds of pork.)
- Allow the homemade Spam to cool before slicing. This homemade Spam is fully cooked, making it ready to enjoy as is. Alternatively, for enhanced flavor, you can pan-fry the Spam slices until they become crispy on both sides.
- To store homemade Spam: Place the sliced Spam in an airtight container or a ziploc bag. Keep it in the refrigerator and consume within 3-5 days.