Homemade Pork Floss
RECIPE FOR HOMEMADE PORK FLOSS
Source: Adapted and modified from 肥丁手工坊
Ingredients:
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 water2nd round of braising:
1 tablespoon light soy sauce
2 teaspoons raw cane sugar/ rock sugar
½ teaspoons five spice powder
200ml hot waterStir-frying (amount based on individual’s preference):
Light soy sauce
Castor sugar
Five spice powder
Salad oil (I used extra virgin olive oil)Methods:
- 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.
Notes:
- 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.
I’m going to try to make this 🙂 All this time I thought that the meat need to be shredded by hand instead of mixer. Thanks for the tips!
Selba: Great to know that you’re keen to try this recipe, my dear! Let me know how it turns out yeah. 🙂
Pork floss is my favourite comfort food. I have not eaten until recently as I am introducing Little one to it. She grows to love it after several rejection though. ><
This looks at a lot of work! Kudos to your patience!
Would like to know after the 1st braising, do we need to discard the water?
For the 2nd brasing, we are to braise 30-40 min till the water dries up, would the pot get burnt? I am curious because I have not tried that method before.
Sweet Day: Thank you for your compliment! You need to retain the sauce after 1st braising. For 2nd braising, you need to keep an eye when the liquid starts to turn dry. Use very low flame when it is almost dry. At this time, you have to stir the meat constantly. 🙂
Wow I’m gonna start trying out this recipe as I have lots of meat thrown out daily after boiling soup. We use those pork chop type for boiling soup. It’s more than a kilo each boil. Not going to waste anymore. Now I can make pork floss which I love. Thanks for the recipe.
Yenling Chang: You’re most welcome! So glad that you find this recipe useful! 🙂
want to know if there is special machine to make floss.
Missy: Sorry, I have no idea but some people use bread maker to make it. 🙂
Thank you for the recipe! But i’d like to ask, for how long can you keep the pork floss before they go bad? Any storage suggestion aside from airtight containers?
Lizhu: As mentioned in my post, it is best to consume within a week under normal room temperature but please make sure the pork floss is completely dry during frying. To keep it longer, store it in the fridge. 🙂
Just tried this recipe. It was successful and the pork floss turns out crispy and tasty! Thanks for the recipe
Chan: It’s my pleasure to share. Thank you for the feedback! 🙂
how much does this recipe make?
Cindy: Sorry, I didn’t weight the finished product. It can fill up approximately a 1-liter jar.
How long will the pork floss last without refrigeration?
Audrey: If you have cooked it properly and stored in an air-tight container, it can last for 2 weeks. Make sure you use clean and dry spoon or chopsticks whenever you want to consume it. 🙂
My mother did the recipe and followed exactly the indication with the exact proportions and the results are good. It’s like the pork floss that we buy in the store without the MSG and other preservatives and pea flour. I’ve developped since 2 years gluten intolerance and can’t not eat regular soya sauce and because of that I stopped buying pork floss in store. Now, my mom cooked this recipe with a gluten free soy sauce, and I’m so happy!
Missdoc: Thank you for your kind feedback!! So happy that you can enjoy pork floss again! 🙂
now i gonna to make.i try your recipes.i don’t know how the taste always put so much light soya sauce maybe too salty .anyway thanks for the recipe.
Wong: Different brand of light soy sauce has level of saltiness. Kindly adjust the seasoning to suit your own taste bud. 🙂