Homemade SPAM (Meatloaf)
Homemade SPAM (Meatloaf)
Ingredients
- 1 kg ground pork, very cold, ideally 20–30% fat
- 2 eggs, cold
- 1/4 cup ice-cold water, 60 ml, added gradually
- 1 cup potato starch
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- curing salt, optional, only according to exact product instructions
- oil, for greasing the pan
Instructions
- 1
In a food processor, combine the very cold ground pork and salt. Process for 60–90 seconds until the mixture becomes very sticky and paste-like.
⏱️ 2 min
- 2
While the food processor is running, slowly add the ice-cold water, a little at a time. Stop adding water if the mixture starts to become loose.
⏱️ 3 min
- 3
Add the curing salt (if using), cold eggs, sugar, black pepper, and garlic powder to the food processor. Process until all ingredients are fully incorporated into the meat mixture.
⏱️ 3 min
- 4
Add the potato starch last. Pulse briefly until the mixture becomes smooth and cohesive. Be careful not to over-process at this stage.
⏱️ 1 min
- 5
Lightly oil your steaming pan. Transfer the meat mixture to the oiled pan and press it down very firmly, ensuring to remove as many air pockets as possible. Smooth the surface of the mixture and cover the pan tightly with aluminum foil.
⏱️ 5 min
- 6
Place the covered pan into a steamer. Steam over medium-low to medium heat for approximately 50–70 minutes. Begin checking the internal temperature at 50 minutes. The center of the meatloaf should reach an internal temperature of 71°C (160°F).
⏱️ 70 min•🌡️ 71 - 7
Once cooked, carefully remove the pan from the steamer. Let the homemade SPAM cool completely at room temperature. Once cooled, refrigerate for at least 6 hours, or preferably overnight, before slicing.
⏱️ 360 min
- 8
When ready to serve, slice the cold homemade SPAM. For a more Spam-like finish, pan-fry the slices until lightly browned on both sides.
⏱️ 6 min
Kitchen Tools
Homemade SPAM (Meatloaf)
- 1 kg ground pork, very cold, ideally 20–30% fat
- 2 eggs, cold
- 1/4 cup ice-cold water, 60 ml, added gradually
- 1 cup potato starch
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- curing salt, optional, only according to exact product instructions
- oil, for greasing the pan
Instructions
- 1
In a food processor, combine the very cold ground pork and salt. Process for 60–90 seconds until the mixture becomes very sticky and paste-like.
⏱️ 2 min - 2
While the food processor is running, slowly add the ice-cold water, a little at a time. Stop adding water if the mixture starts to become loose.
⏱️ 3 min - 3
Add the curing salt (if using), cold eggs, sugar, black pepper, and garlic powder to the food processor. Process until all ingredients are fully incorporated into the meat mixture.
⏱️ 3 min - 4
Add the potato starch last. Pulse briefly until the mixture becomes smooth and cohesive. Be careful not to over-process at this stage.
⏱️ 1 min - 5
Lightly oil your steaming pan. Transfer the meat mixture to the oiled pan and press it down very firmly, ensuring to remove as many air pockets as possible. Smooth the surface of the mixture and cover the pan tightly with aluminum foil.
⏱️ 5 min - 6
Place the covered pan into a steamer. Steam over medium-low to medium heat for approximately 50–70 minutes. Begin checking the internal temperature at 50 minutes. The center of the meatloaf should reach an internal temperature of 71°C (160°F).
⏱️ 70 min•🌡️ 71 - 7
Once cooked, carefully remove the pan from the steamer. Let the homemade SPAM cool completely at room temperature. Once cooled, refrigerate for at least 6 hours, or preferably overnight, before slicing.
⏱️ 360 min - 8
When ready to serve, slice the cold homemade SPAM. For a more Spam-like finish, pan-fry the slices until lightly browned on both sides.
⏱️ 6 min