How To Make Pork Floss
Follow my step by step guide to making pork floss with fluffy and cottony texture.
Equipment
- Non-stick pan or wok for stir-frying
- Knife and chopping board to cut the meat
- Pot for simmering
- Wooden chopsticks or spatula for stir-frying
- Bamboo sieve for drying and rubbing (optional)
- Sealed jar, container, or vacuum sealer bag for storage
Ingredients
- 2 liters water
- 500 g pork
- 20 g scallion
- 20 g ginger
- 1 tbsp cooking wine
- 2 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp cooking oil
Instructions
Prepare The Meat For Shredding
- 1.Cut the pork tenderloin with the grain, about 1 to 2 inches long, 1 inch wide, and 1 cm thick per piece.
- 2.In a pot, add 2 liters water, 500g sliced pork, 20g scallion, 20g ginger, and 1 tbsp cooking wine.
- 3.Cover the pot with a lid and cook on high heat.
- 4.Once it boils, turn the heat down.
- 5.Remove the pork and drain after 30 minutes or once the meat is well cooked.
- 6.Allow the meat to cool down so it is not too hot to touch when shredding.
- 7.Tear it into shreds once the meat cools down.
Cook The Shredded Meat In Seasoning
- 8.Prepare the seasoning in a bowl. Combine 2 tsp sugar, 1 tbsp light soy sauce, and 1 tbsp cooking oil.
- 9.Stir evenly to mix the seasoning well.
- 10.Add pork floss to the pan on low heat.
- 11.Add the prepared seasoning and mix it evenly with the shredded meat in the pan.
- 12.Stir fry continuously on low heat using wooden chopsticks or a spatula.
Rub And Tear The Shredded Meat For Bouncy And Fluffy Pork Floss
- 13.Rub and tear the shredded meat apart with both hands to make finer strands. Keep repeating this step until the strands become airy and light.
- 14.After 20 minutes, you should have fluffy and cottony pork floss. It should not stick to your hands since it has to be completely dry.
- 15.Afterward, add pork floss to a bamboo sieve, if you have one. A bamboo sieve is used for rubbing, drying, and draining extra water. Continue rubbing and tearing the pork floss against the bamboo sieve until it is completely dried out.
- 16.If you don’t have a bamboo sieve, you can skip Step 15 and simply continue the rubbing and tearing process in Step 13 while in the pan.
- 17.Once it is fully dried, store it in a sealed jar, container, or vacuum sealer bag.
Nutrition
Calories: 751kcalCarbohydrates: 7gProtein: 44gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 0.03gCholesterol: 180mgSodium: 696mgPotassium: 806mgFiber: 1gSugar: 5gVitamin A: 117IUVitamin C: 4mgCalcium: 76mgIron: 3mg
Tried this recipe?Let us know how it was!