How To Make Pork Floss

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.