Skip to main content

Pork Floss


My family likes to eat meat floss, be it chicken or pork and this is getting to be very expensive these days especially with the approaching Chinese New Year.  So I tried my hands to make this with the slow cooker to  soften the meat and was quite pleased with the result.  If you don't mind the hours of standing and frying the meat till it becomes floss, then it's not a bad idea to make this a gift for CNY!





I made a peanut butter sandwich with this pork  floss or you may opt to serve it with white porridge.  Do keep the floss in a container and store it in the fridge as there's no added preservative.

Recipe for Pork Floss

    Ingredients
    • 700 gm pork shoulder               
    • 3.1/2  Tbsp light soya sauce
    • 150 gm rock sugar or to taste
    • 1 tsp dark soya sauce
    • 3/4 cup water
    • Some seasalt and pepper to marinate the pork
    Method
    1.  Marinate the meat with some salt and pepper for an hour or more.
    2. Put the meat into a slow cooker, add in all the sauces, rock sugar and water.  Cook on high for 4 hours.
    3. Remove the meat and shred with a fork.
    4. Transfer the shredded meat onto a non-stick pan, add in the stock, lower the heat and fry the meat constantly with a wooden spatula and tear the meat with a pair of chopsticks.  Fine tune to desired taste.
    5. Keep on frying until the meat floss is dry and crispy.  This may take about an hour.
    6. Let cool and store in an air-tight container.  Keep refrigerated.

Labels:

Comments

  1. MaryMohJanuary 17, 2013 at 5:04 AM

    Oh my gosh....you made your own pork floss? It looks very delicious. I need to gather all the patience I have before I dare to try.....haha. I think it's quite like cooking bean paste....need tonnes of patience.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 17, 2013 at 11:50 PM

      Yes, only the frying part, Mary. I know you can do it!

      Delete
  2. MelJanuary 17, 2013 at 5:19 AM

    Oh wow, I never had in mind that I can make this at home. I would love to have this with sandwich. Simply delicious.

    ReplyDelete
  3. ann lowJanuary 17, 2013 at 9:01 AM

    Good morning Cheah, This is awesome! I've never thought pork floss is prepared in this way. Thank you for sharing this amazing recipe :)

    ReplyDelete
  4. Yummy BakesJanuary 17, 2013 at 10:22 AM

    Yeah, I like to sandwich this on bread and I dont mind receiving it as a gift from No-Frills Recipes. Haha .... dont keep me waiting for too long ok?

    ReplyDelete
  5. KimmyJanuary 17, 2013 at 3:59 PM

    Hi Cheah, I did this before. Not too bad but I will buy cos' we don't take much of it.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 17, 2013 at 11:54 PM

      If your family doesn't take it much, then it's more economical to buy!

      Delete
  6. StephanieJanuary 17, 2013 at 10:26 PM

    well done! this looks so good, you can start selling pork floss now, hehe

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 17, 2013 at 11:58 PM

      Doubt I'll start a business with this, my legs will hurt, ha! ha!

      Delete
  7. AnonymousJanuary 17, 2013 at 11:43 PM

    Can I replace pork with chicken breast meat instead?

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 17, 2013 at 11:59 PM

      Yes, you can and add in some Chinese cooking wine if you like.

      Delete
  8. chow and chatterJanuary 18, 2013 at 7:45 PM

    This is so good I remember a blogging friend sending me some I added to pizza ;-)

    ReplyDelete
  9. lenaJanuary 18, 2013 at 7:55 PM

    i never thought of doing pork floss myself! how wonderful of making your own pork floss especially for gifts!

    ReplyDelete
  10. Sonia ~ Nasi Lemak LoverJanuary 19, 2013 at 11:55 PM

    Can send some for me, looks so good like store bought. Ya. Nowadays everything are so expensive , we have to make our own.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 20, 2013 at 9:09 PM

      I'm sure you can do this too, Sonia. Sonia memang boleh!

      Delete
  11. Rumbling TummyJanuary 21, 2013 at 11:57 AM

    My family love pork floss. I grew up with pork floss too. In bread and in porridge. Will definitely give this a try soon.

    ReplyDelete
  12. mui muiJanuary 22, 2013 at 10:58 AM

    Cheah,
    Ohhh! This is my kids favorite.
    I believe the time of standing to cook is worth while because it is homemade.Homemade is always more tasty.
    Between,would like to know can I marinated the pork over night in fridge? Thanks:)

    mui

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 22, 2013 at 11:17 AM

      You can pat dry the meat, then sprinkle some salt and ground pepper, mix into the meat. Leave it at room temperature for about half an hour, then cover it with cling film or put into a container with cover, put into the fridge. Most of the time I marinate my meat overnight, tastes much better.

      Delete
    2. mui muiJanuary 24, 2013 at 11:30 AM

      Hi Cheah,
      Thank you so much fit the tips!

      Delete
  13. Kit @ i-lostinaustenJanuary 29, 2013 at 5:08 AM

    Oh YUM! It's been ages since I had this! So mouthwatering!

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 29, 2013 at 11:53 PM

      Give it a try, it's not that difficult as I thought!

      Delete
  14. drkJanuary 23, 2014 at 10:02 PM

    Thank you for sharing the recipe on meat floss.
    I tried it, but I tweaked the recipe a little. I added 1 tsp of 5-spice powder and used a pressure cooker to cook the meat (instead of boiling it for 4 hours).
    Turned out really, really flavorful.
    I live in Tokyo and it was wonderful to enjoy some home made meat floss.
    Would try with chicken next time, or make it a little spicy.
    Thank you. Looking forward to trying your bak kwa recipe in the near future.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 24, 2014 at 5:47 PM

      Yes, it's very much time consuming to cook the pork in a pressure cooker. The addition of 5 spice powder gives the extra aroma. Glad that you tried my recipe and thanks for dropping by.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more