Cha Bong (Vietnamese Pork Floss), Made with Monk Fruit Sweetener

Method

1. Trim the base and fat from the pork loin, keeping only the lean meat, and cut it into long strips along the grain.
2. Put the meat in a pot, cover it, and cook it over low heat so it releases its own liquid. Turn it so it cooks evenly. Once plenty of liquid has come out, raise the heat to dry it off, then turn off the stove.
3. Pound the shallots and squeeze out the juice.
4. While the meat is still hot, season it with 5 to 6 tablespoons of fish sauce, 1 tablespoon of kOBE Monk Fruit Blend, 1 teaspoon of seasoning powder, 1 teaspoon of black pepper, and the shallot juice, and leave it at least 30 minutes.
5. Braise the meat over low heat, turning it, and turn off the stove once the liquid has gone.
6. Pound the meat in a mortar while it is still hot to loosen it, then rub it over a bamboo basket until fluffy. Once it is all done, return it to the pot and stir so it takes up the sauce.
7. Toast the floss in a pan over medium low heat, stirring constantly. It is ready when it is dry but still supple, and toasting it too far makes it hard.
8. Let it cool completely, then pack it into a clean glass jar and keep it in the fridge for 2 to 3 months.

Tips

• Pounding while the meat is still hot loosens the grain and makes the rubbing go faster.
• A mortar and pestle gives longer, better strands than a machine.
• Toast until the strands are dry but still supple, since over toasting turns them hard and flat.
• The jar has to be bone dry, since any moisture makes the floss mold early.
• Cook the pork over low heat and let it release its own liquid, since added water leaves the strands pale and crumbly.