Pork Floss - By Fiona Lau

Pork Floss - Recipe adapted from my good Friend Lisa Tok.
This is absolutely Good, Good ,Good pork Floss. nothing can express my BM .. Yummy my gal love it so much

 Pork Floss
• 800 ml of water
• 5 cloves
• 2 star anise
• 1 stick of spring onion
• pinch of 5 spice powder
• 600g pork, lean

7tbsp sugar
2 tbsp Fish sauce
11/2 tbsp soya sauce
2 tbsp oil ( i'm using fries onion oil)


• Cut the lean pork into small pieces.
• Bring 800 ml to the boil in the large pot. Add the cloves, star anise and onion and 5 spice
• Add the pork bring boiling together with ingredient above. Reduce the heat to a simmer and cook until the pork to tender. Add more water if needed.
• Continue to simmer the pork. When it starts to break into strands of meat and the water dries up, remove from the heat and let cool
• place the meat into plastic bag, Using a rolling pin to flatten, fork to loosen the meat ...  
 • place the pork in Bread Maching ( BM ) and add the above seasonings and start with jam feature. Until the floss dry manual method for those without BM


• Toss the pork strands into a wok. Turn the heat to low under the wok and cook the pork floss for around 20 -30 minutes, or until the floss is dry and fluffy.
• Remove the wok cooked floss. Cool before storing or using. If storing, keep in an airtight glass jar

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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