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RECIPE FOR HOMEMADE PORK FLOSS
Source: Adapted and modified from 肥丁手工坊
350g pork sirloin (猪展肉/猪腿肉) (note 1)
1st round of braising:
1 stalk of spring onion
6-7 slices of gingers
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
400ml cold water
2nd round of braising:
1 tablespoon light soy sauce
2 teaspoons raw cane sugar/ rock sugar
½ teaspoons five spice powder
200ml hot water
Stir-frying (amount based on individual’s preference):
Light soy sauce
Five spice powder
Salad oil (I used extra virgin olive oil)
- Cut pork into 3-4cm cubes. Place them into a small pot and add cold water until the water level is 1cm above the meat. Then cover with lid and bring the water to a boil with medium heat. Scald the pork for 5 minutes or until they are fully cooked. Rinse with cold water to remove any froth and impurities. This step is optional if you use leftover pork from boiling soup (note 2).
- 1st braising
- Cut spring onions into 4cm length. In a small pot, place pork, spring onions, ginger slices and cold water.
- Bring water to a boil with high heat. Add rice wine, light soy sauce and mirin.
- Without covering the pot, turn the heat to low and braise for 30 minutes. This is to get rid the stench of the meat.
- 2nd braising
- After 30 minutes when the liquid is almost dried up (note 3), discard the ginger slices and spring onions.
- Add 200 ml hot water, light soy sauce, five spice powder and sugar.
- Cover with lid and braise for another 30 – 40 minutes with low heat until all the liquid is dried up.
- Constantly check the water level. Add a bit more hot water if needed.
- When the liquid is only half covering the pork, lightly break them into small chunks so that they could absorb all the sauce. Flip them once or twice.
- Braise until all the liquid is dried up (note 4).
- Let the braised meat cool down inside the pot covered with lid.
- Place the cooled meat inside a large plastic bag/ zip log bag, use a rolling pin or glass bottle to flatten it as much as you could.
- Transfer to a kitchen mixer, attach a cake beater hook, run the machine on low speed to shred the meat into fine shreds. Alternatively, use fork to flake and loosen the meat.
- Put the meat in a pan or wok, add 2-3 tablespoons salad oil (note 5) and mix well. Use a pair of chopsticks and wok spatula,dry fry and toss the meat with LOW heat until the meat is totally dry, flossy and turns golden in colour. It takes about 30-40 minutes.
- During dry frying, you can add light soy sauce, sugar, five spice powder, a little at a time, to season the pork floss according to your personal preference.
- Before removing from the pan or wok, add another 1-2 tablespoons salad oil (note 5). Mix well and dry fry for another 30 seconds.
- Transfer the pork floss to a large baking tray, spread out evenly to cool down.
- Store in an air-tight container. Best to consume within 1 week. To keep it longer, store in the fridge.
- I used lean meat (肉眼/肉头) which is for boiling soup.
- It is recommended to use leftover pork from clear sweet soup such as apple soup.
- You can still add water even if there are some liquids.
- It the liquid hasn’t dried up after 30 minutes, remove the lid and continue braising. Adjust the heat to medium low if needed.
- Add the oil at the side of the pan so that it can be mixed evenly to the pork floss.