Pork floss or dried, shredded pork2013-09-16
Pork floss is common to Southeast Asia from China, Vietnam, to Malaysia, etc. Being sick certainly has advantages. I had plenty of time to experiment in the kitchen. I’ve been subsisting on congee and I had ran out of pork floss! What a perfect opportunity to try my hand at this. I basically followed Chow Time’s pork floss recipe but made my own spices and the result was pretty good. Having back pains meant having to adapt the recipe a bit and instead of standing by the stove stirring the meat for an hour, I bunged it into the oven and I have to say that the result was pretty good!
- 1kg of lean pork
- 2 cloves of garlic, peeled and finely chopped
- 2 tablespoons of dark soy sauce
- 1 tablespoon of light soy sauce
- 4 teaspoons of salt
- 1 teaspoon of five spice powder
- 1 tablespoon of hoisin sauce
- 2 tablespoons of sugar
- 1 tablespoon onion powder
- 2 tablespoons water
- 1 tablespoon of chili flakes (optional)
Trim the pork and remove as much fat as possible. Cut into 4 bits
Steam the pork for 20-25 minutes or until cooked.
Remove the pork and allow to cool at room temperature.
While waiting for the pork to cool, make the marinade. Combine the rest of the ingredients and mix well.
Place the pork in a thick plastic bag. Double bag if necessary. Use a meat tenderiser to mash the pork until stringy. Shred it by hand to ensure that there's no clump of meat.
Heat one teaspoon of oil in a wok at high heat.
Add the shredded pork and marinade.
Preheat the oven to 100 degrees Celsius.
Reduce heat to medium and stir the pork mixture constantly for 15 minutes, making sure that the bottom is not burnt. The pork should start to break down and the shreds becoming thinner.
Line a cookie sheet with foil.
Transfer the pork to the cookie sheet and spread evenly.
Dry in the oven with the oven door slightly open (insert a wooden spoon into the door crack) for 90 minutes or until crispy.
Divide the meat into individual or family size portions. Will keep in the freezer for 3 months.
Serve the pork floss in a congee*, banh mi*, in a stir-fry or eat as a snack.