Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack. That’s my favourite way of eating it too. Once I start eating it, I can’t put a stop to it. It is insanely addictive!
Nowadays, commercially-produced pork floss is getting very pricey. I haven’t bought pork floss for a long time. The reason is not so much about the price but the ingredients they use to produce the pork floss that I’m more concerned about.
I had attempted to make pork floss once back in 200 but I failed and thought that I could never succeed. However, having plucked up enough courage, I tried making it again recently by using Beanpanda’s recipe as a guide. Hard to believe, I finally got the result I have been looking for – FLOSSY, FLUFFY and FLAVOURFUL! The texture and taste are quite close to the store bought one! I’m extremely satisfied with this homemade version which, at the very least, is healthier and safer for my family to consume.
I must admit that making pork floss from scratch is a tedious and time consuming task. It takes around two hours from braising to dry frying but I find it worth every single effort.
To make the process more flexible, I have split it into two parts. I braise the meat in the afternoon and dry fry it in the evening. I feel more relaxed working under such arrangement without having to complete the task in one go.
One good thing about this recipe is that you can use leftover pork from boiling soup. I would suggest that you choose pork leftover from sweet clear soup such as apple soup as it has a fragrant taste. So next time if you don’t want to see your leftover pork go to waste, remember to save them up to make your own pork floss.
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