Spam Sizzlers

Just in case I lose it (and Spam.com doesn’t seem to have the recipe themselves). Family loves it.

(Spam® is a registered name. This recipe was acquired from the tin.)

• A tin of Spam, sliced. (I slice them thinly then slice them even more into smaller quadrants.)
• 1 small onion, slice into rings (I use a medium-sized green onion instead. Bigger and less pungent than the typical Philippine fare.)
• 2 tablespoons oil (I used vegetable and canola.)
• ½ cup vinegar [I use native (from Biliran province) all-natural cane vinegar. Unfortunately, you can’t get these from the wet market nor the grocery.]
• ½ cup water
• 2 tablespoons soy sauce (Common very dark Philippine variants or the more expensive, sweet Chinese ones work equally well, depending on preference.)
• 1 tablespoon ginger, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch
• 1/3 cup sugar (I normally use white sugar, but I’ve used organic brown too. No difference, the object of the sugar is to simply add the sweet part of the sweet-and-sour spiel.)
• 1 jalapeno pepper, minced (I don’t have access to these. Mild hot sauce works.)
• 1 teaspoon green onions, chopped (I guess the onion mentioned above is enough.)

Be careful with the amount of ingredients. Even the standard amounts written above can overpower the meat’s taste.

Sauté Spam and onions in oil until Spam achieves preferred doneness (let’s not forget that Spam is cooked already.) Put the Spam and onion with the rest of the ingredients in a saucepan. Cook until sauce becomes thick (more cornstarch, more viscosity.)

Mom tells me: Never stir a mixture with vinegar on it unless explicitly indicated.