Easy and Fluffy Pork Floss Making with Blender Method

Pork floss (rousong) is a favorite dish enjoyed by all ages for its delicious flavor, convenience in use, and guaranteed nutritional value. Mytour will share the incredibly simple method for making pork floss using a blender right in this article. Feel free to check it out!

Blender Method for Making Pork Floss

- Pork shoulder or optionally chicken breast: 1kg (adjustable according to preference)

- Fish sauce: 1 tablespoon

- Water: 1 cup

- Seasoning powder: 1 tablespoon

- Shallots, garlic, lemongrass: 2-3 stalks

- Blender, pan, meat tenderizer

Preparing ingredients for making pork floss

- Quality pork shoulder typically has a deep pink and even color. Avoid pieces of meat with a light color or gray spots.

- Choose meat without any foul or chemical odors.

- When pressing the meat with your fingers, if it quickly returns to its original shape, it means the meat is elastic and fresh.

- Select meat from reputable meat suppliers, fresh and delicious meat from branded meat shops with clear origins.

- Fresh chicken breast should have a light pink or very light yellow color, with the meat appearing firm and shiny.

- Fresh chicken meat will have a slight gamey smell, not a strong foul odor. If you smell a strong foul odor, avoid buying.

- When gently pressing on the chicken meat, it should return to its original position without any dents or retaining indentations. Chicken meat should not have cracks, bruises, or a damaged surface.

- Choose meat from reputable meat suppliers, fresh and delicious meat from branded meat shops with clear origins.

Step 1: Preparing and cooking the meat

- After purchasing the meat, soak it in diluted salt water for about 10 minutes to remove bacteria adhering to the surface of the meat.

- After 10 minutes, rinse the meat thoroughly, let it drain, then cut it lengthwise into suitable pieces for the blender.

Preparing pork for pork floss

- Marinate the meat with 1/2 tablespoon of seasoning powder, crushed garlic, and shallots, then mix well to let the meat absorb the seasoning.

- Place lemongrass at the bottom, add the marinated meat along with 1 cup of water into the pot, then cook until the water in the pot evaporates.

Pro Tip: Placing lemongrass at the bottom of the pot along with spices like garlic and shallots will enhance the flavor of the final pork floss product.

Step 2: Grinding the meat

- Use a meat tenderizer to slightly flatten the meat, then divide it into small portions before placing them into the blender.

Cook and tenderize the meat before grinding

- Utilize the kneading function of the blender to ensure the meat is evenly tenderized. Press several times until the meat is tender to your liking.

Grinding meat with a blender

- If your blender doesn't have a kneading function, you can perform the pulse mode method by pressing mode 1 for 1 second and releasing, avoiding continuous blending as it may result in overly minced or unevenly ground meat.

- Repeat the same process with the remaining meat. After grinding, add 1 tablespoon of fish sauce and the remaining 1/2 tablespoon of seasoning powder to the meat and marinate for about 3-5 minutes to allow the flavors to penetrate.

Pro Tip: Tenderizing the meat before grinding reduces pressure on the blender, minimizing the risk of jamming during blending.

Step 3: Sauté the Meat

- Once the meat is marinated, transfer it to a dry skillet. Place the skillet on the stove and stir until the meat turns slightly golden brown.

Sautéing the meat in the skillet to dry it out

- After flipping the meat in the skillet, you can use an egg beater to fluff up the meat for a softer texture. Then, sprinkle the pork floss onto the skillet for another round of flipping until completely dry to finish.

Step 4: Enjoyment

The finished pork floss is light yellow in color, with tender meat fibers, fluffy texture, and delightful aroma. It's not chewy or dry when eaten.

You can enjoy pork floss with rice, sticky rice, bread, porridge, ... to enhance the appeal of the dish.

Pork floss made with a blender achieves a tender and fluffy texture

- Wait for the pork floss to cool completely before putting it in a jar to avoid moisture and mold.

- Store pork floss in a tightly sealed box to prevent air and moisture from entering. Plastic and glass containers are the best choices.

- Store pork floss in a cool place, avoiding direct sunlight or high heat sources.

- Avoid opening the container of pork floss too frequently. When needed, open and close the lid quickly to prevent air from entering.

- Homemade pork floss typically has a short shelf life of 1-2 weeks at room temperature and up to 1 month if stored in the refrigerator.

Store pork floss in a sealed jar

- Choose a blender with sufficient power to grind the meat quickly and efficiently. A blender with sharp blades is also crucial for easy tenderization of the meat.

- Before starting, ensure that the blender and the parts in contact with the meat are cleaned and dried to avoid affecting the meat.

- When grinding the meat, operate slowly and avoid pouring too much meat into the blender at once. This helps prevent overloading the blender and ensures even grinding of the meat.

- If your blender has multiple speeds, use the low speed to avoid overloading the machine and ensure the meat is finely and evenly ground.

- Always adhere to safety principles when using a blender, including turning off the power before disassembling or cleaning the machine. Do not insert hands or objects into the grinding chamber while the machine is still connected to the power source.

- After use, clean the blender and related parts immediately to ensure hygiene and maintain the longevity of the equipment.

Conclusion: Making pork floss using a blender is not as difficult and labor-intensive as you might think. Hopefully, the tips from Mytour Supermarket will help you succeed!

Check out some blender models at Mytour Supermarket: