Pork floss, a fluffy and delicate delicacy, exudes a rich aroma that tantalizes the taste buds. Every bite of pork floss is a delightful experience, with its fragrant essence and unique texture. It can be enjoyed as a standalone snack or used as a topping for bread, biscuits, or other pastries, adding a distinct texture and flavor. Its versatility has made it a beloved snack among many.
Ingredients for Pork Floss
| Pork fillet | 500g |
| Green onion | 5g |
| Ginger | 5g |
| Salt | 5g |
| Sugar | 5g |
| Light soy sauce | 3g |
| Black sesame seed | 5g |
Steps:
1.Firstly, prepare a piece of pork tenderloin, ensuring to remove the fascia. Cut it into approximately 5cm long strips. Try to maintain a balance of lean and fatty portions in each strip for enhanced flavor. Soak the cut meat in clean water to remove any blood residue.
2.Bring a pot of cold water to a boil, adding spring onions, ginger, and a tablespoon of salt. Place the meat into the pot and simmer over medium heat for about 30 minutes until the meat becomes tender. Once cooked, rinse the meat with cold water to cool it down. Soaking the cooked meat in cold water will help remove excess fat and fascia from the slices.
3.Transfer the cooled meat into a sealed plastic bag and use a meat hammer or rolling pin to flatten it into thin slices. If you don’t have a rolling pin, you can use the back of a knife as a substitute. Tear the flattened meat into small shreds, making sure not to shred them too finely to preserve the desired texture.
4.Pour the shredded meat into a pan and add a tablespoon of sugar and a tablespoon of light soy sauce. Stir-fry over low heat to dry out the moisture. Continuously stir and toss the meat to ensure even heating and prevent it from burning.
5.After drying out the shredded meat, transfer it into a food processor and pulse until it becomes granular. Finally, sprinkle some black sesame seeds over the meat floss. Return the processed meat floss to the pan, add some cooking oil, and stir-fry evenly to enhance the color. Finally, sprinkle some more black sesame seeds on top of the meat floss.
Tips
1.Choose suitable meat: Select fresh, lean cuts of high-quality meat such as pork, beef, or chicken. Remove excess fat and fascia to ensure the pork floss is pure and has a better texture.
2.Low-temperature slow cooking: Before making pork floss, use a low-temperature and slow-cooking method to ensure the meat is thoroughly cooked without becoming tough or overcooked. This helps maintain the tenderness and texture of the meat.
3.Proper use of seasonings: Add appropriate amounts of seasonings during the cooking process, such as salt, sugar, soy sauce, and five-spice powder, to enhance the flavor of the pork floss. Adjust the seasonings according to personal taste, but be mindful of maintaining a balanced flavor and avoiding excessive concentration.
4.Storage method: Allow the prepared pork floss to cool completely before storing it in an airtight container to maintain its freshness and texture. If long-term storage is needed, the pork floss can be placed in the freezer for freezing.
The delectable nature of pork floss goes beyond its texture, extending into the memories and emotions it evokes. Each time one savors pork floss, it seems to stir recollections of childhood, imparting a sense of warmth and solace. It is a familiar presence at family reunions, holiday festivities, or momentous occasions, bestowing delight and jubilation upon individuals.