1. Rinse pork, cut into chunks. Bring water to a boil in a pot, blanch pork, then remove and rinse.
2. Place the blanched pork chunks in a cast iron pot. Add cooking wine, dark soy sauce, rock sugar, Chinese five-spice powder, salt, and ginger. Pour in 250ml water (use more water if using a regular pot). Cover, bring to a boil, then reduce heat to low. Simmer for about an hour until the meat is tender and easily pierced with chopsticks.
Meat floss is a favorite among many kids, and mine are no exception. It pairs wonderfully with various foods—think meat floss bread, meat floss cake, sushi, rice balls, or egg rolls. Honestly, any dish gets a major popularity boost with a sprinkle of meat floss.
3. Remove the meat. Wear disposable gloves and tear the meat into thin shreds by hand (this step requires patience—the finer the shreds, the better the texture).
4. Transfer the shredded meat to a food processor and pulse until finely ground.
5. Clean the pot, heat it over medium heat, then add the ground meat. Stir-fry over low heat until dry (maintain even heat throughout).
6. Stir constantly until fluffy (be patient—it took me about 20 minutes; timing varies by pan and heat. It's done when completely dehydrated and dry). Let cool before storing in airtight bags or jars. If sufficiently dry, it keeps for months.