1. Remove the spam by flipping over the can and letting the meat slide out. Using a small chefs knife, slice it into 1/2 inch slabs. 01:42
2. Heat a carbon steel or cast iron pan over high heat and add oil until it smokes. Add one or two slices of spam at a time to the very hot oil and allow it to sear. The edges should begin to brown after about one minute. When the edges look sufficiently brown, flip the spam to sear the other side. When both sides have a nice brown sear on both sides, remove it from the pan. 02:04
What You'll Need
- Cast iron or carbon steel pan
- Small chef's knife
- Spam (1 can)
- Vegetable oil
Spam is a salty canned meat product found in nearly all grocery stores. It is comprised of the less desirable cuts of pork and chicken, emulsified to form the rectangular shape it is best known for. Spam is a cheap source of meat protein and can also be used as a way to introduce salt into a dish.
Spam can be eaten straight from the can, but this is not recommended. Pan searing or deep frying gives the Spam a caramelized sear and adds a savory, crunchy texture to the meat. In some Chinese cooking, spam is cubed and added to fried rice as a way to add meat and salt into the dish. Once seared, it can be a great addition to a sandwich, to eggs for breakfast, or as a main protein.
Spam is very popular in Hawaii; in fact, more Spam is consumed there than in any other state. Seven million cans of Spam are sold in Hawaii each year, and it makes its way into such diverse dishes as musabi, a marinated sushi dish, and loco moco, a rice dish with gravy and eggs.
For more uses of Spam, see Chef Tim's "Eggs and Caramelized Kimchi with Seared Spam" tutorial at the bottom of this page.