Skip to main content
logo
Food Advertising by

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.

Comments

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

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

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

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

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

      Delete
  7. Can I replace pork with chicken breast meat instead?

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

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

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

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

      Delete
  11. 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. 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. 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. Hi Cheah,
      Thank you so much fit the tips!

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

    ReplyDelete
    Replies
    1. Give it a try, it's not that difficult as I thought!

      Delete
  14. 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. 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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.





















Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 


Ingredients

Filling

120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water a…