Pork Floss

When I'm making the Dried BBQ pork, of course the next recipe will be this pork floss because the are partner when we eat with bread. Then on this Chinese New Year we will have this delicious partner with us to celebrate. Will need some time to prepared but worth the effort.
Thanks Chowtimes for the recipe.

Adapted from: Chowtimes.com

3 lbs pork shoulder
1.5 cups water
1.5 tablespoons dark soy sauce(if you prefer light color floss then omit it)
6 tablespoons light soy sauce
2 teaspoons white pepper powder
1.5 teaspoons salt
250 gm sugar

Method:

1. Slice the meat into medium thickness. Simmer the meat with water until the pork is soft. This takes about one hour.
2. Stir in the seasoning(except sugar) and cook again over medium heat until the stock is almost dry.
3. Remove the meat and cut the meat into fairly big pieces.
4. Shred the meat into fine shreds with a fork.
5. Put the shredded meat in a wok together with the remaining stock and fry till almost dry.
6. Lower the heat and add sugar while the meat is still moist.
7. Keep on frying until the meat floss is dry and crispy.The whole process of frying takes at least one hour or more.