Bak Hu (Pork Floss)
This light, fluffy, and golden Bak Hu (Pork Floss) is a great topping for congee, noodles, and stir fries. Also, very tasty eaten with bread.(Yields approximately 12.5 oz / 355g of pork floss)(Serving size is ¼ cup / 14g )
Keyword : meat floss, pork floss
Ingredients
- 2 lbs pork tenderloin (trimmed and cut into 1½ inch thick cross sections)** (900g)
- 6 cups water (1.44 liters)
- 2 tbsp soy sauce
- 2 tbsp sugar
- ¾ tsp salt
- ¼ tsp five spice powder
- ½ tsp peppercorn (crushed)
- 1 cinnamon stick
- 1 star anise
- 2 cloves garlic (unpeeled)
- 2 tsp dark soy sauce
- 2 tsp sesame oil
Instructions
- Bring a half pot of water in a large non-stick pot to a boil. Blanch pork strips in boiling water for 4 to 5 minutes. Remove pork with tongs and rinse in cold water. Set aside. Discard water and rinse out the pot.
- Return pot to the stove. Pour in the 6 cups (1.44 liters) water and all remaining ingredients except dark soy sauce and sesame oil.
- Turn on stove and bring liquid to a boil. Return blanched and rinsed pork to the pot. Bring liquid back up to a boil. Reduce flame or heat to medium low, cover, and simmer for approximately 1½ hours or until pork is very tender and can be easily shredded with a fork. Do occasionally flip the pieces of pork in the pot. If the liquid is drying up too fast, add ½ cup (120ml) water and continue simmering.
- After the 1½ hours of simmering, very little liquid will be left in the pot. Turn off stove and remove the pork. Using a strainer remove all spices from the remaining liquid. Shred the pork when it is cool enough to handle but still warm.
- Return shredded pork to the pot. Turn on the stove over very low flame or heat. You should NOT hear any sizzling sound at all while you stir, press, and continue to shred the pork in the pot using two spatulas.
- If you hear any sizzling sound, then you have set the flame or heat too high. Do this for 45 minutes. The pork should start to get fluffy.
- Drizzle dark soy sauce and sesame oil over the pork and continue to stir fry for another 15 minutes. By this time, the pork floss would have turned light and fluffy.
- Turn off stove and allow pork floss to cool completely in the pot.
- Transfer to an air tight container and consume within a week.
Notes
** If you use a tougher cut of meat, you may have to boil the pork for a longer period of time so that it can be shredded easily.
Nutrition
Calories: 47kcal
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