Peking Spam Bao


You read that correctly, Spam…  I don’t know what my new found obsession with the stuff is exactly about, all I know is I have about six more cans to experiment with.  I know Spam comes in all kinds of flavors, but I’m not a huge fan of pre-flavored food.  When people pick up the meat that already has a marinade on it in the meat department I cringe.

How did I come up with the idea of Peking Spam you might wonder, well I’m wondering the same thing.  I was going through my spices and front and center was my five spice.  Then the thought of Peking duck popped in my head, but since I didn’t have a duck handy and I did have some Spam, well….

For the Recipe:

1 can low sodium Spam

1 tbsp. brown sugar

1 tbsp. honey

1 tbsp.five spice

2 tsp. hoisin sauce

1/2 tsp. sesame oil

1 tbsp. water

Slice the Spam a little more than 1/4 inch thick.  Mix the rest of the ingredients in a bowl.  Dip each piece of Spam into the mixture then place in a bag (or you could use a container), cover with the remaining mixture.


Let sit for at least 8 hours, but overnight is preferred.

Since there is such a high content of sugar in the marinade you cannot just fry up the Spam, you need to do a sort of braise.  In a pan you will want to add a little water and some of the marinating sauce, I did 1 tablespoon water to every teaspoon of marinade.  You will want to do enough of this liquid to make sure the Spam sits in it.  I did a pan large enough to do three slices, for this I did 1 tablespoon water and 1 teaspoon marinade, so you get an idea.  Cook over medium low heat, turning after three minutes (adjust time according to your stovetop).


The liquid should evaporate letting the Spam cook in the dry pan for about a minute on each side, but be careful, they will burn easily if you have the heat too high or you leave them on the dry pan for too long.

I served mine with my favorite Momofuku buns and julienned cucumbers and green onions.


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