ROUSONG (PORK FLOSS)

1 pound pork tenderloin, cut into 1 1/2inch chunks

6 cups water

1/2 cup soy sauce

1/4 cup sugar

1/2 small, sweet apple

6 (1/4-inch) slices fresh ginger

3 garlic cloves, smashed

1 star anise

2 tablespoons rice vinegar

1/4 cup neutral cooking oil (like olive, avocado, sunflower or safflower oil) Combine the pork, water, soy sauce, sugar, apple, ginger, garlic, star anise and vinegar in a large Dutch oven over high heat. Bring to a boil, then reduce the heat to a low simmer. Cook the pork uncovered, stirring occasionally, until the pot contains just ½ inch or so of liquid, about 2 ½ hours. Then begin to stir the pot frequently to break up the meat, keep it from sticking, and help moisture escape. Increase the heat to medium and keep stirring until the bottom of the pot is dry, about 30 minutes longer. The meat should be completely fork-tender. (If it’s not, add another cup or so of water, cover, and let the meat gently simmer until completely fork-tender. Then remove the lid and let the liquid reduce completely.)

Remove the pot from the heat. Remove the ginger and any other remaining solids. Using a sturdy spoon, thoroughly shred the meat until there are no clumps.

Return the pot to medium-high heat. Add the oil and stir the meat to coat. Keep stirring and mashing and scraping the bottom of the pot until the meat is completely dry and flossy, 8 to 13 minutes. Your rousong is ready to eat.

Spread out the rousong on a rimmed baking sheet to let it cool completely before storing. If you realize after cooling that it’s not completely dry, return it to the pot and dry it further, then let it cool again. Store your rousong in an airtight container or a zip-lock bag at room temperature for 4 months, or longer. Makes 3 cups.

Per tablespoon: 17 calories (percent of calories from fat, 47), 1 gram protein, 1 gram carbohydrates, trace fiber, 1 gram fat (trace saturated fat), 4 milligrams cholesterol, 4 milligrams sodium.

Excerpted from “Cured Meat, Smoked Fish & Pickled Eggs” ©2018 by Karen Solomon. Used with permission from Storey Publishing.