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Homemade flavors have something special about them—they can take us back to moments spent in grandma’s kitchen, where time moved slower and the food smelled of true warmth. This pork luncheon meat is just such a taste of memories—simple yet full of depth. Onion, celery stalk, wild mushrooms, and garlic give it an extraordinary aroma, while panko and egg ensure ideal moisture and a delicate texture. A ham cooker compacts everything into a springy, juicy block that, once chilled, slices into perfect pieces.
Pork luncheon meat recipe
Preparation:
- Finely chop the onion, celery stalk, mushrooms, and garlic.
- Heat a little oil in a pan and sauté the vegetables until they soften and release their aroma.
- In a bowl, combine the minced pork with the sautéed vegetables.
- Add panko, chopped parsley, and the egg.
- Season with salt and pepper, then mix thoroughly.
- Transfer everything to the ham cooker, pack it tightly, close it, and place in a pot of water.
- Poach in water at 75–80 °C until the internal temperature of the meat reaches 68–70 °C.
- After cooking, leave the ham cooker to cool completely.
- Remove the luncheon meat, slice, and serve on sandwiches or as part of a lunch.
Enjoy! ...because homemade is better!
