SNACKS - Homemade Seaweed Meat Floss (海苔肉松）

By Aemelia

Ingredients

• Braising:
• 500 grams of pork sirloin (猪腿肉）
• 2 slices of ginger
• 2 sprigs of spring onion – cut into big pieces
• 2 tablespoons of castor sugar or rock sugar of the size
• 2 tablespoons of Chinese cooking wine
• 2 tablespoons of fish sauce (optional substitute with 1 teaspoon of salt)
• 1 tablespoon of light soya sauce
• 1 teaspoon of five spice powder
• Stir frying:
• 2 tablespoons of sesame seeds
• 3-4 pieces of seaweed cut into small pieces (optional)
• Additional seasoning to taste (sugar or other meat stock)

Details

Adapted from kwgls.wordpress.com

Preparation

Step 1

Cut the meat in big chunks. Put all the ingredients in a pressure cooker and pressure cook under the meat function for cycles. If after one cycle, your meat is soft and can be tear apart by a fork, it is ready. Otherwise, continue to cook until the meat is soft and tender. (For this illustration, I have cooked for about 1.5 cycles).

Drain and keep the meat broth. You can use the meat broth and make into a soup base for vegetable soup. Transfer the drained meat to a stand mixer, use your stand mixer’s lowest speed to “beat” the meat and at most in 1-2 minutes, your meat shall become be broken into small pieces. (alternately you can use the fork to tear the meat apart).

Transfer the broken meats to a non stick pan (alternatively normal frying pan with some oil). Stir fry under medium heat until the meat floss dries up. It took me the most is 15 minutes to get this done. Colour will gradually change and the stir frying will get easier and easier. Take some meat floss out and taste if this suit your taste buds. Otherwise, add seasonings of your choice (fish sauce, additional sugar etc.) Add the seaweed stripes and sesame seeds. Stir fry until well mixed and the seaweed stripes become crispy. Off heat and let it cool completely before store in an air tight container.