How to Make Pork Floss
Cut the lean pork into small pieces., Bring 1.5 liters (0.4 US gal) to the boil in the large pot., Add the pieces of pork after a minute of boiling the spices., Add the rock sugar and salt., Continue to simmer the pork., Toss the pork strands into a...
Step-by-Step Guide
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Step 1: Cut the lean pork into small pieces.
Add the cloves, star anise and peppercorns. , Reduce the heat to a simmer and cook until the pork is tender.
Add more water if needed. , Add to taste. , When it starts to break into strands of meat and the water dries up, remove from the heat. , Turn the heat to low under the wok and cook the pork floss for around 20
-30 minutes, or until the floss is dry and fluffy. , Cool before storing or using.
If storing, keep in an airtight glass jar. , The floss can be used in sandwiches as a filling, tossed onto Asian salads or served as a side dish or snack (add boiled rice). -
Step 2: Bring 1.5 liters (0.4 US gal) to the boil in the large pot.
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Step 3: Add the pieces of pork after a minute of boiling the spices.
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Step 4: Add the rock sugar and salt.
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Step 5: Continue to simmer the pork.
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Step 6: Toss the pork strands into a wok.
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Step 7: Remove the wok cooked floss.
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Step 8: Serve.
Detailed Guide
Add the cloves, star anise and peppercorns. , Reduce the heat to a simmer and cook until the pork is tender.
Add more water if needed. , Add to taste. , When it starts to break into strands of meat and the water dries up, remove from the heat. , Turn the heat to low under the wok and cook the pork floss for around 20
-30 minutes, or until the floss is dry and fluffy. , Cool before storing or using.
If storing, keep in an airtight glass jar. , The floss can be used in sandwiches as a filling, tossed onto Asian salads or served as a side dish or snack (add boiled rice).
About the Author
Marilyn Clark
Marilyn Clark is an experienced writer with over 8 years of expertise in non profit. Passionate about sharing practical knowledge, Marilyn creates easy-to-follow guides that help readers achieve their goals.
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