Muu Yong (Pork Floss)

  • 3 kg (~6 1/2 lb) of pork meat like shoulder with a bit of fat.
  • Sugar 
  • salt
  • Shao Hsing wine

  1. Slice the meat with the grain to medium thickness.
  2. Simmer the meat with a small amount of water, e.g. 3 cups to 3 kg (6 ½ lb) of meat for as long as is needed to render the pork soft. 
  3. Remove from the cooking pot and allow to cool.
  4. Use fingers to pull and tear the cooked pork. along the grain 
  5. Season the flaked pork with sugar, salt and Chinese rice wine. Quite generous amounts of seasoning are needed, taste as you go until satisfied. Add a little bit of dark soya sauce to give a bit of colour if you want a brownish product. 
  6. In a wok, over very low heat, dry fry the pork without oil. This step must be attended to  constantly, to prevent burning. Remove any adhering pork from the bottom by scraping with the spatula. This may take more than 1 hour. Heat until  pork looks  dry.
  7. To make the floss crispy, spread the floss on a baking sheet and grill under low heat for about 10 minutes. Once again watch this to prevent any charring of the product