Homemade spam

Homemade spam

By
From
Poke
Makes
one loaf
Photographer
Matt Russell

Hawaii’s love affair with spam dates back to the Second World War and continues to this day. Walk into any Hawaiian supermarket and you will find whole aisles devoted to the preserved meat. Here is our homemade version of the popular spam musubi, pimped up with a teriyaki glaze, kimchi and pineapple.

Ingredients

Quantity Ingredient

Brine

Quantity Ingredient
600ml water
600ml tamari soy sauce
150g sugar
2 star anise
3 hot red chillis, roughly chopped

Spam

Quantity Ingredient
1 x 1kg pork shoulder
300g ham, finely diced
2 garlic cloves, peeled and crushed
1 tablespoon sea salt

Method

  1. Place all the ingredients for the brine in a large saucepan and bring to a simmer, stirring until the sugar has dissolved. Cool fully.
  2. For the spam, place the pork shoulder in a large bowl and pour over the brine. Cover and leave in the fridge overnight to marinate.
  3. Preheat the oven to 170°C. Take out the pork shoulder and discard the brine. Using a tabletop meat grinder (or the meat grinder attachment to your food processor), mince the pork shoulder. Combine with the ham, garlic and salt. Pack the meat into a loaf tin, pressing down firmly and evenly. Cover tightly with foil and place the tin in a water bath to bake. Bake in the oven for 2½–3 hours – the internal temperature should read close to 68°C.
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