Gluten Free Pork Floss aka Bak Hu
I have been eating Pork Floss (Bak Hu) all my life since I was a kid. It’s very versatile and goes with almost everything! I ate it with bread, porridge, soup, anything and everything. And it is easily bought in Singapore – we have at least 4 or 5 Bak Kwa chain stores that sell it.
But, for 宝贝, being a kid who is allergic to wheat, she has never tasted it in all her life. Because, the sauce that goes into making it is not gluten free. If you have food allergies or a mom of one, you will totally understand how I feel.
As someone who has failed home economics in school, I can’t make over complicated dishes and neither do I have the patience to. So if I can make this, anyone can!
I attempted different recipes and finally got it right on the third try! My first attempt resulted in a block like meatloaf that resembled spam. (Ya, maybe I can try to recreate gluten free spam when I’m free. lol). The 2nd time, it was kind of overcooked to almost being burnt. You get the picture…
I like this recipe, because it makes use of the meat from the soup bones. The spare ribs that were used for cooking soup usually have very soft and tender meat. I fish them out from the soup and shred the meat from the bones and keep them in the fridge so that I can use them for making pork floss. I always love the idea of reuse, upcycling etc. And it’s fuss free because I use the breadmaker to make it. Yes, you have heard it right… BREADMAKER.
So here goes!
Ingredients for Gluten Free Pork Floss
– 300g meat (I use the shredded meat from spare ribs used in soup)
– 4 Tbsp sugar
– 2 Tbsp fish sauce
– 1 Tbsp gluten free light soy sauce
– 1 Tbsp water
Easy Peasy Method
1. Put everything into the breadmaker. Choose the Jam function. At the beginning of the cycle, use a spatula to push the meat in from the sides of the container so that they get mixed in nicely.
2. For my breadmaker, I need about 1 and a half cycles. After 1 cycle, I restarted a 2nd cycle for 50 mins. My full Jam cycle runs for 1h 25 mins. This timing varies for different brands of breadmaker. Like all kinds of cooking, for the first time, use the taste and sight tests between intervals to see if it’s done. It should look crispy and flaky and taste like the commercial ones.
