Malaysian Recipe for Nyoya Pork Floss or Bak Hoo
INGREDIENTS- 2 litres of water
- 1 kg lean pork (cut into pieces)
- 5 cloves
- 2 star anise
- 15 peppercorns
- 30g rock sugar
- 60g sugar
- 2 tsp salt (or to taste)
Image of Pork Floss
- Using a medium pot, bring the water to boil
- Add in the cloves, star anise and peppercorns and continue to boil
- Add in the pork meat and simmer over low heat till tender
- If water dries out, top with more water
- Add in the rock sugar, sugar and salt (add more salt if you wish)
- Continue to simmer till pork breaks out into strands
- At this point, do not add any more water but watch till water dries up
- Once water becomes low (do not burn!), remove the meat and transfer to a wok
- Using low heat over the wok, fry the meat floss till you get a dry and fluffy texture (about 20 to 30 mins)
- Remove, cool and store in a sterile clean jar
- Serve in between slices of bread or as a side dish
FYI: Pork floss can also be bought ready-to-eat in packages.
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