Shredded Pork Recipe for Sale – Crispy and Fragrant · PrimedTable
Thai🥩 Meat
Shredded Pork Recipe for Sale – Crispy and Fragrant
⏱ 120 min
Traditional shredded pork made from fresh pork, boiled, hand-shredded, marinated, and fried until golden and crispy. Using an oil separator removes up to 90% of excess oil, keeping the pork crispy longer and preventing rancidity, making it suitable for commercial production and sale.
ShallotsSliced and air-dried slightly before frying~10 mediumest.
Palm oilFor deep-frying2 liters
Steps
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1
Select fresh pork hip (approximately 3300g), avoiding frozen or previously thawed pork. Rinse thoroughly with clean water 3-4 times until the water runs clear.
2
Bring approximately 4 liters of water to a boil in a large pot, add half a teaspoon of salt. Place the cleaned pork in the boiling water and cook for about 40 minutes until fully cooked.
3
Remove the cooked pork and soak it in cold water to cool. Once it reaches a temperature where you can handle it with your hands, check that it is fully cooked with no traces of blood. If any undercooked portions remain, boil for another 10-15 minutes.
4
Drain the pork and place it on a cutting board. Pound it with a meat hammer while still hot to loosen the fibers. Hand-shred it into long, thin strips while still warm, removing tendons and fatty parts.
5
Prepare the marinade: Combine 750g white sugar, 1.5 teaspoons salt, 3 tablespoons fish sauce, 3 tablespoons white soy sauce, and 9 tablespoons green seasoning sauce with water. Heat until sugar and salt dissolve, then cool. Pour over the shredded pork.
6
Put on gloves and knead the shredded pork thoroughly, squeezing to ensure the marinade liquid is fully absorbed. Let marinate at room temperature for about 15 minutes.
7
Clean, peel, and refrigerate the shallots until very cold, then slice thinly. Spread the sliced shallots in the sun to partially air-dry until just damp (not completely crispy).
8
Heat approximately 2 liters of palm oil to high temperature. Fry the shallot slices, stirring frequently until golden and crisp, being careful not to burn. Scoop out with a strainer and drain the oil.
9
Once the oil temperature recovers, fry the marinated pork in multiple batches (4-5 times) until golden brown. Add only a moderate amount each time to avoid crowding the pan. Continuously stir and separate the strands with chopsticks to prevent clumping.
10
Once the pork reaches golden yellow with an orange tint, remove from the oil using a strainer and drain well. Place on absorbent paper to cool.
11
Immediately place the hot, oil-drained pork into the industrial oil separator (SGE 750-watt motor at 1400 rpm) inside the cloth bag-lined tank. Tie the bag securely, place it in the machine, and close and lock the lid. Press the button to start; the machine will remove up to 90% of excess oil in 5-30 seconds.
12
Remove the pork and while still hot, use chopsticks to separate the strands to prevent clumping as it cools. Spread on absorbent paper to cool completely, then package according to your selling needs (aluminum foil bags, glass jars, etc.).
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