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If you're concerned about the cleanliness when buying pork floss at the market, why not try making it yourself for your family? Let's learn how to make pork floss with PasGo.
Pork floss, also known as shredded pork (referred to as 'chà bông' in Southern Vietnam), not only tastes aromatic and nutritious but also simple to make and incredibly convenient. Pork floss can be enjoyed directly with white rice or sticky rice, bread, or used in various dishes like crispy rice with pork floss or bitter melon salad with pork floss... all incredibly delicious. Besides its long shelf life and versatility in dishes, it's also a great solution for picky eaters.
Ingredients:
- Beef tenderloin: 500g
- Salt: 1 tablespoon
- Fish sauce: 2 tablespoons
- MSG (Monosodium glutamate): 1 tablespoon
Choose lean pork shoulder or pork leg (avoid fatty parts), and ensure the meat is fresh.
How to make pork floss:
Step 1:
- Wash the meat thoroughly and slice into large pieces. Pay attention to slicing against the grain, unlike the usual slicing method for eating meat.
- Marinate the meat with 1 tablespoon of salt + 1 tablespoon of MSG for about 3 minutes to absorb the flavors.
- Heat a pan on the stove, add the marinated meat and stir-fry until heated through. Then add 2 tablespoons of fish sauce. Stir-fry the meat until it's cooked medium, avoiding overcooking as it will dry out. Stir-fry for about 3 minutes.
Step 2:
- Divide the meat into portions, put into a mortar and pound until smooth, then use a fork to fluff the meat.
- Place the meat in a hot pan with 1 teaspoon of cooking oil, simmer over low heat until the meat dries out. Stir constantly, and when you see the meat crumble and stick to the bottom of the pan, turn off the heat.
- Remove the pan and place it on a flat surface, continue stirring, after a while, the crumbled meat layer will loosen. Then put the meat back into the mortar and pound to make it fluffier.
- Return the pan to the stove and continue to roast. When the meat starts to emit a fragrant smell, turns slightly yellowish, it's done. Adjust the dryness of the pork floss according to your preference.
- Once the pork floss is cooked, let it cool, then transfer it into a sealed jar and store it in the refrigerator for later use. Note that the drier the pork floss, the longer it can be stored.
Finished Product Requirements: Pork floss should be fluffy and dry, with seasoning that complements the sweet and savory taste of pork.
Wishing you success with the method for making pork floss above!
Pork floss eaten with sticky rice is delicious
Pork (pig meat) has high protein content, many vitamins and minerals. Lean pork can be an excellent addition to a healthy diet. It's often processed into smoked pork, pork jerky, bacon, and sausages. Like all other meats, pork is primarily made up of protein. The protein content in cooked pork is about 26% of its fresh weight. In terms of dry weight, the protein content in lean pork can be as high as 89%, making it one of the richest sources of protein. That's why pork floss is not only convenient but also provides many nutrients for our bodies.
Vương Hoài collection – PasGo.vn
