Homemade Luncheon Meat

Luncheon Meat is everyone favorite Canned food, including myself. I always want to avoid buying canned food as there is alot of artificial preservative contain inside, especially PRC Products.  But sometimes, we still need to enjoy nice foods once in a while. The outlook still need to improve more to look like the real canned Luncheon meat. As for the taste, it still a difference with those canned one, but it still taste good. At least, it is more healthy and safer to consume it.

That day, saw Blogger doing their own Homemade Luncheon Meat, and wanted to try making myself. I viewed the below blogger's recipes:
Guai Shu Shu - Homemade Luncheon Meat
Bean Panda - Homemade Luncheon Meat

Ingredients (Make 2 tin):
750g Mince Pork, chopped as fine as possible
2 Egg, Use egg white only
35g Cornstrach
35g Cake Flour

Seasoning:
2 Tbsp Soya Sauce
2 tsp Brown Sugar
1 tsp Five Spices powder
1 tsp red yeast rice powder (for colouring - this is a natural colour)
2 tsp Sesame Oil
1/4 tsp white pepper

Making Ginger Juice:
1/2 cup of fresh Ginger
5 Cloves of garlic

5 tbsp of water 

* Grind all to paste and extract the ginger juice..

* Not recommend to put the mince garlic / ginger direct to mince pork.

Steps:

1) Chop or blend the mince pork as fine as possible. Add in all the seasoning and Egg whites to the mince pork, and combine together.

2) Add in cornstarch and cake flour, and mix through all combine.

3) Add in the ginger juice, and combine till sticky form (like glue).

4) Prepare 2 oil-greased bowl, transfer the mince meat to the bowl gradually and compress to avoid air bubble form inside the bowl. 

5) Use a plate to cover the top of the bowl, to compress the mince meat more (the mince meat will expand during steaming process.

6) Steam over boiling water, Low heat for 45 min. Wait for Luncheon Meat completely cool before slicing it.

Next day, I fried the Luncheon Meat using Buffalo Smart Fryer, Fry Function, 20 min 

Enjoy!

Char Siu (BBQ Pork Belly)

NO OIL RECIPES

Ingredients:
2 Strips of Pork belly (remove the top skin part)

Marinate Sauce:
2 tbsp Char Siu Sauce (Lee Kum Kee Brand)
2 tbsp Oyster Sauce
1 tbsp Mince garlic

Marinate the Pork Belly overnight.

Use High rack, "Roast" mode, 40 mins, Flip the pork belly half way the cooking time.

The remaining marinate sauce placed onto a small bowl, and use Smart fryer to heat up to thick sauce. then dizzle to the cooked BBQ Pork belly.

Serve hot the best!

Crispy Roast Pork

Ingredients:

1 Kg  Pork Belly

Coarse Salt

Fine Salt

Five Spices Powder

Step 1:

Rinse the Pork Belly, Boil the Pork Belly under boiling water for 5 min. 

and cool the pork belly using cool water.

Dry the Pork belly using paper towel.

Step 2:

Cut the Meat with few lines as below. 

Rub the meat with adequate amount of fine salt and five spices powder.

And use wooden stick to hold the meat together after marinate done.

Step 3

- Turn to the Skin side up, and place onto a plate.

- Poke the skin using wooden stick.

- After poking, use Baking soda to rub the skin. Just a little amount.

- Rub the skin using fine salt.

- Poke the skin once more time.

- Rub with some salt again.

- Brush thin layer of White vinegar to the skin.

- Placed the poked pork belly to fridge for overnight.

- Remove Pork belly from fridge to room temperature for at least 1 hours, before you start roasting it.

 Step 4

- Use "TURBO" Mode for 15 min on the meat side.

- Turn to Skin side, and use paper towel to wipe off excess oil.

- Add on Coarse Sea salt cover the skin.

- Change the cooking mode "ROAST"  230, for 45 min on the skin side

The Result...