CATEGORY: PORK FLOSS
TAG: 2am lab
Pork floss ca. 1kg
4.000g Pork shoulders
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.
Adding soy to the cooked meat slowed down the drying process, seasoning should be added at the end / before use.
Pairings: sandwich, garnish etc.