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Thursday, 10 November, 2011

Pork Floss recipe

CATEGORY: PORK FLOSS

TAG: 2am lab

 

Pork floss ca. 1kg

Ingredients:

4.000g Pork shoulders

350g onion

250g leek

200g carrots

200g celery

3.000g water

 

Method:

Caramelize mire poix vegetables, add water, bring to the boil and cover pork shoulders with liquid and vegetables.

Cover with parchment paper and lid and cook in the oven on 160 degree for 3.5 to 4 hours.

Clean the cooked meat from any fat or skin. Tear in small pieces/fibers and transfer on trays in thin layers to dry evenly in the oven on 55 degrees for about 7 hours, depending on the size of the pieces.

While drying, stir and rip the meat in smaller pieces.

Finish by rubbing floss with your fingers.

 

Notes

 

Adding soy to the cooked meat slowed down the drying process, seasoning should be added at the end / before use.

 

 

Pairings: sandwich, garnish etc.


POSTED BY Food Lab AT GMT +8 2:47pm | No Comments
CATEGORIES: News
TAGS:
  • Chinese cuisine,
  • Drying,
  • floss,