Pork Floss
I sure had a nice looooong break during this summer. Ben had been eager to blog because I think he wants to show off his pictures! He is bored now and is soooo eager to pass back the baton to me.
I did not cook much during the summer due to the hot weather. We had simple Chinese meal with stir fries at home and eat out on weekends. However, this is something I made during the summer, home-made pork floss. I’m sure some of you would say why go to all the trouble making it when it’s easily available in Chinese groceries which are abundant in Richmond. Well, for one, I just want to try to make it once and at least I know that its fresh.
We had blogged about the store bought version before here. Back then we remember that blog entry did generate a lot of comments about the name “floss”.
Ingredients
- 3 lbs pork shoulder
- 1.5 cups water
- 1.5 tablespoons dark soy sauce
- 6 tablespoons light soy sauce
- 2 teaspoons white pepper powder
- 1.5 teaspoons salt
- 250g sugar
Please click on the link below for the instructions.
Instructions
 Slice the meat into medium thickness. Simmer the meat water until the pork is soft. This takes about one hour. |
 Stir in the seasoning and cook again over medium heat until the stock is almost dry. |
 Remove the meat and cut the meat into fairly big pieces. |
 Shred the meat into fine shreds with a fork. |
 Put the shredded meat in a wok together with the remaining stock and fry till almost dry. |
 Lower the heat and add sugar while the meat is still moist. |
 Keep on frying until the meat floss is dry and crispy.The whole process of frying takes at least one hour or more. It takes some time but it is worth the effort.You’ll appreciate the store bought pork floss more after you’ve gone through the tedius process of making it. |
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Chrystal | Sep 28, 2007 | Reply
waah..new recipe great!
I’ll try to make these for pork floss buns!
Sally | Sep 28, 2007 | Reply
Still floss is not a good name for ANY food product…;-)
Windy | Sep 30, 2007 | Reply
I can’t believe how much time and effort to make pork floss! Er… I guess I would get it from a Chinese shop… (me being lazy as usual. :P )
Chubbypanda | Oct 4, 2007 | Reply
I’m pretty lazy when it comes to making meat floss too. My mom used to use a lot of pork floss for various Taiwanese fishes. I’ve switched to fish floss under orders from my doctor. Stupid cholesterol.
Cathy | Oct 11, 2007 | Reply
I had no idea how to begin to make this at home — thanks so much! My mom used to pack me sandwiches with just pork floss between white bread. I wasn’t exactly the most popular kid in the cafeteria…
eve | Apr 8, 2008 | Reply
Hi, can someone advise on the nutritional facts on pork floss? I mean, is it fattening and unhealthy?
Suanne | Apr 8, 2008 | Reply
Hi Eve, here is the nutritional facts from a bottle bought from Costco:
Serving size 7 tbsps (32g)
calories 120
Fat 5g (7%)
Saturated 1g (5%)
+ Trans 0g
Cholesterol 25mg (9%)
Sodium 290mg (12%)
Carbohydrate 12g (4%)
Fiber 1g (4%)
Sugar 5g
Protein 10g
Iron 4%
Percent Daily Values are based on a 2000 calorie diet.
tofufreak | May 11, 2008 | Reply
does anyone know how to make the vegetarian version?