This homemade Chinese Luncheon Pork is a must-try! Forget store-bought canned luncheon meat—making it at home gives you full control over the ingredients and ensures a fresher, more flavorful version. Plus, it’s steamed, which keeps the meat tender and juicy.
I’m not a fan of store-bought luncheon meat because the ingredient list is often overwhelming, with too many additives. That’s why I prefer to make my own—it allows me to control exactly what goes into it.
This homemade luncheon pork freezes well, and after steaming, I cut it into bite-sized pieces. It’s super convenient to take out and use in stuffed rice rolls or sandwiches whenever needed.
I prefer using pork from the hind leg to make luncheon pork because it has the ideal ratio of 80% lean meat to 20% fat. Adding some fat keeps the luncheon pork juicy rather than dry.
I always include a bit of fat when making pork patties, like in Steamed Minced Pork with Lotus Root, or when using pork for fillings. The fat adds richness and tenderness, making the dish more flavorful and moist.
Ingredients
- 500g lean pork
- 50g pork fat
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp Chicken Bouillon Powder
- 1/2 tsp baking soda
- 1/2 tsp ground white pepper
- 2 tsp tapioca starch
- 1 tsp fried garlic
- 100g ice cubes (divided into two portions, 50g each)
- Cooking oil (for greasing the container)
Instructions
1. Prepare the Ingredients
- Separate the fat from the lean meat.
- Cut the 500g lean pork into small chunks.
- Dice the 50g pork fat into small pieces. Set both aside.
2. Mince and Season the Meat
- Place the lean pork chunks into a meat grinder or food processor and mince until fine and smooth.
- Add the 1 tsp salt, 1 tsp sugar, 1/2 tsp Chicken Bouillon Powder, 1/2 tsp baking soda, 1/2 tsp ground white pepper, and 2 tsp tapioca starch to the minced pork.
- Blend the mixture for about 50 seconds until it becomes slightly sticky and holds together.
3. Keep the Mixture Cold
- Add 50g ice cubes to the minced pork and continue blending for another 50 seconds. This will help keep the meat cool and improve the texture.
- Add the remaining 50g ice cubes and blend again for 50 more seconds, until the mixture is smooth and slightly tacky.
To check if the mixture is ready, drop a small piece into water—if it floats, the texture is ideal.
4. Add Garlic and Pork Fat
- Add 1 tsp fried garlic to the minced pork and blend for another 10 seconds to evenly incorporate the garlic.
Stir in the diced pork fat using chopsticks or a spatula, making sure the fat is evenly distributed throughout the mixture.
5. Prepare the Container
- Lightly grease the inside of a container or mold with cooking oil. This will make it easier to remove the luncheon pork later.
- Transfer the pork mixture into the greased container and press it down firmly and evenly with a spatula to remove any air pockets.
6. Steam the Luncheon Pork
- Bring water to a boil in a steamer.
- Place the container with the pork mixture inside the steamer. Cover with a lid and steam over medium heat for 25 minutes.
- After steaming, remove the container from the steamer and allow it to cool.
7. Cool and Unmold
- Once the pork has cooled completely, carefully unmold it from the container.
- Slice and serve the luncheon pork as is, or pan-fry the slices for a crispy exterior and a tender, juicy center.
Notes
- Ice Cubes: Adding ice helps maintain the pork’s cool temperature while blending, which prevents the fat from melting and ensures a better texture.
- Steaming Time: Depending on the thickness of your pork mixture, you may need to adjust the steaming time slightly. Make sure the pork is fully cooked before removing it from the steamer.
- Serving Suggestion: You can pan-fry slices of the luncheon pork for a crispy, golden crust. It’s delicious served with rice, noodles, or as a side dish to any meal.
Chinese Luncheon Pork Recipe
This homemade Chinese Luncheon Pork is a must-try! Forget store-bought canned luncheon meat—making it at home gives you full control over the ingredients and ensures a fresher, more flavorful version. Plus, it's steamed, which keeps the meat tender and juicy.Print Pin RateServings: 4Calories: 266kcalIngredients
- 500 g lean pork
- 50 g pork fat
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp Chicken Bouillon Powder
- 1/2 tsp baking soda
- 1/2 tsp ground white pepper
- 2 tsp tapioca starch
- 1 tsp fried garlic
- 100 g ice cubes divided into two portions, 50g each
- Cooking oil for greasing the container
Instructions
Prepare the Ingredients
- Separate the fat from the lean meat.
- Cut the 500g lean pork into small chunks.
- Dice the 50g pork fat into small pieces. Set both aside.
Mince and Season the Meat
- Place the lean pork chunks into a meat grinder or food processor and mince until fine and smooth.
- Add the 1 tsp salt, 1 tsp sugar, 1/2 tsp Chicken Bouillon Powder, 1/2 tsp baking soda, 1/2 tsp ground white pepper, and 2 tsp tapioca starch to the minced pork.
- Blend the mixture for about 50 seconds until it becomes slightly sticky and holds together.
Keep the Mixture Cold
- Add 50g ice cubes to the minced pork and continue blending for another 50 seconds. This will help keep the meat cool and improve the texture.
- Add the remaining 50g ice cubes and blend again for 50 more seconds, until the mixture is smooth and slightly tacky.
- To check if the mixture is ready, drop a small piece into water—if it floats, the texture is ideal.
Add Garlic and Pork Fat
- Add 1 tsp fried garlic to the minced pork and blend for another 10 seconds to evenly incorporate the garlic.
- Stir in the diced pork fat using chopsticks or a spatula, making sure the fat is evenly distributed throughout the mixture.
Prepare the Container
- Lightly grease the inside of a container or mold with cooking oil. This will make it easier to remove the luncheon pork later.
- Transfer the pork mixture into the greased container and press it down firmly and evenly with a spatula to remove any air pockets.
Steam the Luncheon Pork
- Bring water to a boil in a steamer.
- Place the container with the pork mixture inside the steamer. Cover with a lid and steam over medium heat for 25 minutes.
- After steaming, remove the container from the steamer and allow it to cool.
Cool and Unmold
- Once the pork has cooled completely, carefully unmold it from the container.
- Slice and serve the luncheon pork as is, or pan-fry the slices for a crispy exterior and a tender, juicy center.
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Nutrition
Calories: 266kcal | Carbohydrates: 2g | Protein: 26g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 845mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg