Meat Floss
Meat Floss
Ingredients
- 1 kg pork tenderloin
For the Braise
- 1 onion
- 2-3 cloves garlic
- 2-3 slices ginger
- 1 scallion white
- 1 teaspoon white peppercorns
- 3 tablespoons shaoxing wine
For the Seasoning
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon msg
Instructions
- 1
Remove any fat and sinew from the pork tenderloin.
⏱️ 5 min
- 2
Slice the pork into about 3/4 inch thick medallions.
⏱️ 5 min
- 3
Blanch the pork in boiling water for 10 minutes.
⏱️ 10 min
- 4
Discard the blanching water.
⏱️ 1 min
- 5
Place the blanched pork in a pot with cold water, the onion, garlic, ginger, scallion white, white peppercorns, and shaoxing wine.
⏱️ 5 min
- 6
Braise for about 1 hour until the meat is fall-apart tender.
⏱️ 60 min
- 7
Shred the pork. You can use a pestle to smash the fibers apart for a finer texture.
⏱️ 10 min
- 8
Season the shredded pork with soy sauce, dark soy sauce, sugar, and msg, mixing thoroughly.
⏱️ 5 min
- 9
Place the seasoned pork in a large pan or wok over low heat.
⏱️ 1 min
- 10
Continuously stir for about 45 minutes until the pork is dry and fluffy.
⏱️ 45 min
- 11
Store the finished meat floss at room temperature for about 1 month or in the fridge for several months.
Kitchen Tools
Nutrition Facts (per serving)
Meat Floss
- 1 kg pork tenderloin
For the Braise
- 1 onion
- 2-3 cloves garlic
- 2-3 slices ginger
- 1 scallion white
- 1 teaspoon white peppercorns
- 3 tablespoons shaoxing wine
For the Seasoning
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon msg
Instructions
- 1
Remove any fat and sinew from the pork tenderloin.
⏱️ 5 min - 2
Slice the pork into about 3/4 inch thick medallions.
⏱️ 5 min - 3
Blanch the pork in boiling water for 10 minutes.
⏱️ 10 min - 4
Discard the blanching water.
⏱️ 1 min - 5
Place the blanched pork in a pot with cold water, the onion, garlic, ginger, scallion white, white peppercorns, and shaoxing wine.
⏱️ 5 min - 6
Braise for about 1 hour until the meat is fall-apart tender.
⏱️ 60 min - 7
Shred the pork. You can use a pestle to smash the fibers apart for a finer texture.
⏱️ 10 min - 8
Season the shredded pork with soy sauce, dark soy sauce, sugar, and msg, mixing thoroughly.
⏱️ 5 min - 9
Place the seasoned pork in a large pan or wok over low heat.
⏱️ 1 min - 10
Continuously stir for about 45 minutes until the pork is dry and fluffy.
⏱️ 45 min - 11
Store the finished meat floss at room temperature for about 1 month or in the fridge for several months.