Meat Floss – Whip It UP!
This meat floss looks and feels like wool but it is actually seasoned pulled pork that has been fluffed up a thousand times over. This is one way to stretch the meat beyond one meal. Ideal not only as a porridge accompaniment, it is delish in a sandwich, as a filling for Swiss Roll or onigiri (Japanese rice triangle), sprinkled liberally over scrambled eggs and even as a toasty crown on bread buns.
Total Time: 3 hours
Difficulty: 3/5
Cost: S$12.00
Yields: 300g
A: Meat
600g pork sirloin, washed and cut into 2-3 cm strips
B: Seasoning
1 tablespoon light soy sauce
2 tablespoons fish sauce
3 tablespoons Chinese Shaoxing wine
40g sugar
10g rock sugar
50ml water
C: Oil
3-4 dashes of sesame oil
2-3 tablespoons oil
DIRECTIONS:
1. Wash meat and cut into 2-3 cm thickness. Marinate meat with seasoning for 2 hours.
2. Using a pressure cooker, cook on high for 15 minutes or until meat is tender. Alternatively, cook in a normal saucepan. Retain pork drippings for Step 8.
3. Transfer meat to a large plate. Allow it to cool before shredding meat as fine as possible.
4. Transfer to a mixing bowl. Using a hand mixer, blend shredded pork until a fine texture is achieved. At this stage, meat texture will still be rough.
5.Continue blending until meat starts becomes fluffy resembling candy floss.
6. During the process, meat strands may entangle around the beater. Gently remove them bit by bit and resume blending.
7. Preheat oven to 160°C for at least 10 minutes.
8. Heat up oil in wok. Add in pork floss, drippings and sesame oil. Stir fry meat over medium heat until as dry as possible. Adjust seasoning to taste.
9. Transfer to a baking tray. Bake for 25-30 minutes, flipping meat every 10-15 minutes until it crisps up to your preference.
10. When cool, store in an airtight container. Indulge when the snacking bug bites. Pork floss is ideal with porridge.
Buying Tips: Pork sirloin is a tender cut that is often used for roasting. It is succulent and full of flavour.
TECHNIQUE: Blending shredded pork in a food processor causes meat to fray, creating a texture that becomes soft and silky.
Photos: Yeoh Lay See
Lay See, an avid home-cook, has a collection of treasured hand-me-down recipes from family, friends as well as from cooking shows in her blog, Laysee’s Kitchen.
Click on STORM-Asia/food for more recipes and reviews of restaurants.
If you have a simple recipe to share, please email it whipitup@storm.sg.
You may like to try these recipes:
