One of my fondest childhood memories is visiting Grandma’s house on Sundays only to catch her and some of my aunties making pork floss. They would be making it in a huge cast iron wok with at least two pairs of hands stirring the shredded pork to avoid burning and making sure it would dry evenly. The big batch would be packed in containers for the children to bring home. The children and grandchildren are pretty much scattered everywhere now, but the favourite dish is still strongly present in our heart. Not until recently I have been reminded that we can do this. I have always stocked up on Lim Chee Guan’s pork floss when we travel to Singapore, but since it has been a while and the last time we were there, we couldn’t get to the store. I got the other brand at the airport and not too fond of it.
Pork floss is a great breakfast condiment when the kids need something quick for their rice breakfast. Yeah my children is the ultimate Asian kids. They have rice and soup before school. Mother strongly feels that the grandkids need a good filling meal of steamed rice and a couple of dishes (normally that would include fried eggs and leftover soup from the day before). If none of those available, they would have rice, egg and pork floss.
The first time we make it, it was nothing less than self torture. A big exaggerating, but it is. We did it late in the morning, and since then I decided that if I am to do this regularly, I will do it in the evening. Our kitchen is basically outdoor kitchen, so during noon, the sun would be straight on top and the idea of stirring a batch of meat to dry under scorching sun is absolutely crazy.
The second time (and more times after), the meat was prepared in the morning. When I came home from work, we stir fry for a couple of hours, the kitchen is nice and cool.
There are two variations of the recipe, but I will only share the simplest one.
To make good quality pork floss, very lean meat is needed. We got the butcher to clean off all fats. Only four ingredients are used. Lean pork, soy sauce, white peppercorn and sugar. Garlic is optional – the first time we used garlic, but the taste was a bit overwhelming. We choose to leave that out in the future.