Thit cha Bong

INGREDIENTS:
1kg Pork fillet
*Seasoning: soy sauce,  fish sauce, sugar  (depends on your taste)

METHOD:
Steam the pork fillets until they are cooked.
While waiting for the meat to cool down. Combine all the seasoning ingredients in a small pan and bring to the boil, turn the heat down and mix until all sugar has dissolved.

Once the meat is cool, beat it with a rolling pin along the grain of the meat, so the meat breaks into strands and is easier to shred.

Shred the meat into individual strands about 1.5 mm thick or slightly thinner than the thickness of a cocktail stick.



Heat a heavy based frying pan, after that turn the heat down to very low.
Put the shredded meat on frying pan, with the seasoning
Keep stirring around with a pair of wooden chopstick until the meat is dry enough but not too dry. You can test whether the meat is dry enough by rubbing a few strings of meat between the finger. If the meat is fluffed up without breaking down, then you can take the meat off the heat.

 

Rub a small potion of the fillet against a metal mesh like a sieve or a rough flat surface until it has fluffed up like cotton wool. Keep repeating this step until all the meat is done.

Keep the cotton meat in a air tight jar, don't press the meat in too tight or the meat will lose its fluffy texture.