If you enjoy the taste of luncheon meat, you can easily make this homemade luncheon meat without any additives, preservatives, and it is less in sodium, and oil with a great flavor.
Cut the meat into small pieces so they ground more evenly. Ground the meat until it is fine and pasty. Alernatively, you can get store-brought ground pork, which usually has some fat mixed in. Add finely grated garlic, egg whites, and the rest of the seasoning ingredients. Use a chopstick to stir in one direction until it has that sticky paste texture
Taste test:
Bring a small pot of water to a boil and then scoop a small amount of meat and boil until cooked through and have a taste. If you a have a microwave, scoop a small amount of the meat paste and microwave for few seconds until the meat is cooked and then have a taste. If you are happy with the taste, proceed to steaming, if not, add more seasonings to your preference
Steaming:
You can use your loaf pan, round, or square pan. Grease the pan on all sides. Scoop about 2-3 tablespoon of meat paste into the pan and really pack it down using the back of the spoon or a rubber spatula to avoid any empty spots. Continue to scoop 2-3 tablespoon at a time and pack it down each time. Smooth the top and then cover with an aluminum foil. If your pan has a lid, cover it. The meat will expand during steaming and the luncheon meat will have a rounded top if you don't weigh the top down with something heavy so it will have a flat top
Bring the water in the steamer to a rolling boil. Put the pan inside. I actually use a heavy plate to weigh down the top. Reduce the heat to medium and steam for 35 minutes or until the meat cooked through
Cool down:
When it's done steaming, remove from the steamer and carefully remove whatever objects you have on top to weigh it down. Remove the foil and let the luncheon meat cools down completely, may take 2-3 hours. Remove from the pan and then slice according to your preference
Notes
I recommend getting a store-bought red-yeast rice powder as it is very fine and will color the luncheon meat evenly. I used my own homemade and the texture isn't as fine and hence the color wasn't even and you see some red dots