How to Make Pork Floss

Pork floss is also known as bak hoo. It can be eaten as a sandwich filling, used as a side dish or enjoyed as a snack.

Ingredients

  • 1.5–2 liters (0.4–0.5 US gal) of water
  • 5 cloves
  • 2 star anise
  • 15 peppercorns
  • 1 kilo pork, lean
  • 30g rock sugar
  • 60g sugar
  • 2 tsp salt, or to taste

Steps

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    Cut the lean pork into small pieces.
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    Bring 1.5 liters (0.4 US gal) to the boil in the large pot. Add the cloves, star anise and peppercorns.
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    Add the pieces of pork after a minute of boiling the spices. Reduce the heat to a simmer and cook until the pork is tender. Add more water if needed.
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    Add the rock sugar and salt. Add to taste.
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    Continue to simmer the pork. When it starts to break into strands of meat and the water dries up, remove from the heat.
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    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.
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    Remove the wok cooked floss. Cool before storing or using. If storing, keep in an airtight glass jar.
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    Serve. The floss can be used in sandwiches as a filling, tossed onto Asian salads or served as a side dish or snack (add boiled rice).

Community Q&A

  • Question
    When do I add the 60 g of sugar?
    Community Answer
    Community Answer
    You can add the 60 g of sugar when you add the rock sugar.
  • Question
    How long does this keep?
    KateyKate
    KateyKate
    Community Answer
    Thisdish would keep in the fridge just like most other proteins: 3-4 days maximum. It would freeze well too - I would put 1-2 portions into a sandwich size zip bag, removing all the air possible, then all the filled bags into a quart or gallon size zip bag, removing the air as well. It would keep well in the freezer for about six months, especially with as much air removed as possible - very important!

Things You'll Need

  • Cutting board
  • Knife
  • Large pot
  • Wok

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About This Article

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has been viewed 69,839 times.
62 votes - 85%
Co-authors: 2
Updated: July 28, 2015
Views: 69,839
Categories: Pork