PORK MEAT FLOSS



I am sure many people like me would like to learn up how to make meat floss. I personally make 2nd attempt and failed before I finally achieved my home made Crispy Meat Floss. 
Two major area why they failed are because the are not flossy enough and they burn when frying in woks. Today I share with you guys  step by step how I home made my simple meat floss.  They are always room for improvement but today I am satisfied with this achievement in terms of flossy texture  and  taste. Hope you will like them and give it a try. Who knows you make make a better Crispy Meat floss .






One may grind this in a finer form for children or senior citizen consumption .
                                       

 Wash meat and cut into 2-3 cm thickness

   Marinate meat with seasoning for a 2 hours.


I am using a pressure cooker to cook high for 15 minutes or till cook and soft.

Remove the meat from pressure cooker segregating the left over gravy from the meat.
Allow it to cool before shredding meat as fine as possible

Transfer to a bowl, using a hand mixer blend shredded pork until finest texture
This is the first stage and still very rough ..blend more 

  The longer you blend it the finer and  flossy it will be. As you keep blending they become flossy and may entangle, therefore slowly remove them bit by bit and to free them from being entangle and continue keep on blending.  
Heat oil in wok, add in pork floss and the balance earlier gravy constantly fry over medium heat until as dry as possible. This is the point you may still be able to adjust and fine tune to desired preference taste  on sweet and salty as per own preference.
Transfer meat floss to a baking tray spread out evenly.
At this stage they are still not crunchy at all , they are just dry only.
Preheat oven set to 160 C -10 min then -Bake in oven for estimate 25-30 min ,flipping every 10-15 minutes till evenly golden crispy. Don't be too crispy ok  Use your own judgement how a meat floss you want texture to be.

                                                                                                               

PORK MEAT FLOSS
Ingredients
  • 600 gm pork sirloin  ( Bak tau , wash, cut into 2-3 cm length and width wise)
B: Seasoning             
  • 1 tbsp light soya sauce  
  • 2 tbsp fish sauce
  • 3 tbsp Shaoxing wine 
  • 40 gm sugar 
  • 10 g rock sugar
  • 50 ml water    
C: Add in 3 -4 dashes of sesame oil 

D: 2-3 tbsp oil 

Direction 
  • Wash meat and cut into 2-3 cm thickness.
  • Marinate meat with seasoning for a 2 hours.                                                             
  • I am using a pressure cooker to cook high for 15 minutes or till cook and soft
  • Remove the meat from pressure cooker segregating the left over gravy from the meat.
  • Allow it to cool before shredding meat as fine as possible.
  • Transfer to a bowl, using a hand mixer blend shredded pork until finest texture.
  • The longer you blend it the finer and flossy it will be
  • Heat oil in wok, add in pork floss constantly fry over medium heat until as dry as possible 
  • This is the point you may still be able to adjust and fine tune to desired preference taste on sweet and salty as per own preference.
  • Transfer meat floss to a baking tray spread out evenly
  • Bake in oven for estimate 25-30 min ,flipping every 10-15 minutes till evenly golden crispy.
  • Let cool and store in an air-tight container.  
Note:
  • If you do not have a pressure cooker, you may use normal saucepan to boil until cook.
  • They say using a bread maker would be better to shred pork meat into floss but since I do not have I am using a hand mixture and works very well perfectly fine indeed. so you do not have to buy any bread maker just for this purpose.
  • The more crispy you bake in the oven the more powdery form it will turn out.