Homemade Meat Floss
User Reviews
5
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Cook Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Calories
254 kcal
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Course
Condiments
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Cuisine
Chinese
Homemade Meat Floss
Description
This recipe offers two methods: in a bread-maker, all ingredients including soy sauces, five-spice powder, and oil are combined and cooked on jam mode for about 1.5 hours, producing tender pork floss. Alternatively, cooking in a wok involves frying shredded pork with light and dark soy sauces, salt, and five-spice powder to develop flavor, followed by cooling and rubbing the pork to remove moisture. A final quick pan-fry crisps the meat floss slightly, enhancing texture.
The meat floss is light and dry enough to sprinkle on rice or porridge or use as a filling in buns. The five-spice powder adds aromatic warmth characteristic of Chinese seasoning.
Storage is important for maintaining freshness; the finished meat floss should be kept in an airtight container for up to one week to preserve texture and prevent moisture absorption.
Ingredients
Stir frying sauce
- 1 tbsp. soy sauce light
- a salt very small pinch
- 1 tsp. dark soy sauce
- 1 tsp. Chinese five spice powder or as needed
- 1 tbsp. neutral cooking oil olive oil, generic cooking oil
Instructions
For bread-maker
- Place everything in bread-maker, add all the other sauces and select Jam mode. Wait for around 1 hour and 30 minutes or so to finish the process.
For pan frying
- Add a very small amount of oil to a wok or pan, then place the fluffy shredded pork in. Continue frying for 3-4 minutes, then add light soy sauce, dark soy sauce, salt, and Chinese five-spice powder. You can skip Chinese five-spice powder if you don't have some but it can add a spice aroma to the pork floss. Mix well.
- Then turn off the heat and cool down for couple of minutes, this helps to remove the water content of the pork floss and thus making the pork floss light. Then rub with hands again to seep up the process.
- Re-frying the pork floss of another 2 minutes until it becomes a little bit crispy.
How to store
- Make sure you store the pork floss in an air-tight container or air-tight bag.
Notes
- Store finished meat floss in an airtight container and consume within one week for optimal freshness.
- Chinese five-spice powder is optional but adds a distinctive aromatic depth; omit if unavailable.
- If using pan frying method, allow the pork floss to cool and rub to reduce moisture before the final crisping step.
- Suitable neutral oils include olive oil or standard cooking oils for frying and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 254kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 1327mg | 55% |
| Potassium | 657mg | 14% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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