‘Slow-steaming’ luncheon meat EP 3. Results are out!

Okay it looks messyyy but let me give my observations.

10 hrs total in slow cooker.
1 hr high and 9 hours low.

I was worried it would be ‘goopy’, since I saw some goop coming out while cooking. But it’s not goopy.
The goop I believe was the liquid moisture water and egg from the mix that got pushed out. Since it’s slow cooking.. The luncheon meat did not ‘rise’, it actually ended up very packed and dense.

Now since it is slow cooked, the meat is much more tender and broken down. So while it is indeed packed, it is almost a minimal-chew kind of thing.

Flavorwise the meat developed a deeper flavor than my regular steamed luncheon meat since it was done in the slow cooker.

Is it worth doing over the regular steamed one?
I think since it takes away a lot of the babying needed in regular stove cooking.

Is it tasty? Yeah. Healthy too since it has none of those junk that most commercial canned food have. You eat it and then you’re full, but not bloated.

Cons? The texture and chewiness. If you like a chewy luncheon meat then just steam it regularly. Maybe this can be resolved with shorter cooking time.

I’m actually excited to try different variations on ingredients and meats. Maybe I need to get the cook time right.

Recipe was mostly eyeballed but here it is.

1.5kg ground pork. We got a bit more fat in this batch. Maybe better to get a leaner ratio.

100ml water
100ml cornstarch
2 eggs

Flavorings
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp garlic powder
1 tbsp five spice

Supposedly gonna add ginger liquid.. I didn’t have ginger. Soo I put ginger tea instead. I have teabags of ginger and green tea mix, so i opened up one packet and poured it out onto the mix.

Mix dry ingredients with meat. Mix wet ingredients separately. Combine into a paste. Oil your tins. The make sure to pack it in to. Avoid air bubbles or gaps in the last time.

Whew. 😅

by BituinIsGaming