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Saturday, August 24, 2013

Pork Meat Floss

This is the 2nd time I am making pork meat floss, the 1st time was long long time ago.  I only remember the basic ingredients.  It turned out alright but could be sweeter but colleagues think it is just right. My meat was a bit more than 600 gm according to the butcher.  Anyway not good to eat too sweet!


600 gm lean pork (wash and cut into cubes)
5-6 tabsp sugar  (more or less according to taste)
3 tabsp soya sauce  (a friend suggested 2 tabsp soya sauce and 1 tabsp fish sauce)
pinch of salt
5 pieces of cloves (ting heong)  - optional


1)      Put all ingredients into a crock/slow pot and add in water just enough to cover the meat.
         Leave it on for about 6 hours or until meat is tender.

2)     Pour out the meat into a wok and loosen the pork by running  a pair of chopsticks through it.

3)     Fry the pork threads on low fire until dry.  It takes about an hour. Do not leave the meat unattended.
        You have to keep on frying.   It is hard work but the result is satisfying. Enjoy!