homemade pork floss 自制肉松 ヾ(。◕ฺ∀◕ฺ)ノ

it’s an extremely tiring day for me today though the day has barely passed…. i made pork floss, and as i’m blogging this, i’m cooking pineapple jam… i can feel my back breaking and to top this up, this blog is even more time consuming! (♠_♦) i’m having a tough time trying to translate the ingredients and listen to this.. i’m trying to translate 猪展肉 and baidu came out with a hilarious translation.. pig exhibition meat!!!! ヘ（。□°）ヘ。。。 so i’m gonna really try my best with this (plus you know i hardly cook… so many of the technical terms are nothing but jargon to me)

Recipe adapted and translated from beanpanda 

Ingredients (makes 50g)

500g pork sirloin 猪展肉 (lean meat from boiling soup can also be used)

First braise
1 stalk of spring onion
6-7 slices of ginger
1 tbsp rice wine
1 tsp light soy sauce
1 tbsp mirin
500ml cold water

Second braise
1 tbsp light soy sauce
1 tsp raw cane sugar
1/4 tsp five spice powder
250ml hot water

Directions (pictorial tutorial also available on the link above)

– chop sirloin into 3-4cm cubes. place meat into a pot of cold water, and bring it to boil on medium heat. blanch pork for about 5 minutes or until it is cooked. this step can be omitted f you are using leftover lean pork from boiling soup
– chop spring onions into big portions. Place meat, ginger, spring onion and 500ml cold water into a pot, and bring to boil on high heat. Add rice wine, light soy sauce, and miring. Turn to small heat and braise for 30 mins
– when the liquid has nearly dried, remove ginger and spring onion. Add 250ml of hot water, 1/4tsp five spice powder, 1tsp raw cane sugar and 1 tsp light soy sauce. Cover the pot, and continue to braise for 20 mins. Check on the pork constantly to ensure the water doesn’t dry up
– remove braised meat and use a fork to tear them apart. place into a wok and using the lowest heat, keep frying the meat for 15-20mins until the water dried up. the meat will slowly come apart by itself and become golden colour. cool, and serve. Beanpanda mentioned that the frying bit can be substituted by engaging the help of a bread machine (using the jam function)

Personal notes: 

– we preferred smaller bits of pork floss, so mashed it up a bit more
– the frying process was… arduous……at least to me (⊙﹏⊙✿). i believe i had been frying for more than 15-20 mins… or perhaps it’s my frying skill. nonetheless, it is all worth it! the pork floss is really nice… plus, there’s no preservatives. nothing beats homemade stuff ya?
– and before i forget… the last tip given by the author, was the patience that you must exercise when frying the pork floss… do not attempt to turn up the heat as this will burn the floss. if at any one time you feel that the floss is getting burnt, just turn off the heat, and continue frying. turn the heat back up only when the pan has cooled

~~~ even the maid can’t wait to have this with her porridge 〜(￣▽￣〜) ~~~

Pollution index: 158 (moderately polluted)