Cha bong is made by stewing cuts of pork in a high grade fishsauce mixture until individual muscle fibres can be easily teased apart with a fork. This usually happens when the collagen and elastin that normally hold the fibres have been cooked out of the meat . After a light drying in a pan over very low heat , the meat is mashed and beaten until it has a light and fluffy texture similar to coarse cotton .
1400 g lean pork ( loin, fillet), trimmed, cut ino 5-10 cm
1 cup high grade fishsace
½ cup castor sugar (optional)
salt, ground pepper (optional)
Cook the meat:
In a pan add fishsauce and sugar and bring to the boil .
Low the heat . Add in the meat and boil until cooked .
Remember to turn the meat requently while cooking – this will help the meat absorbs the sauce and cooked evenly .
Continue to cook the meat to reduce the sauce until it almost dried out.
Remove from the heat .Put aside and let warm. Tear the meat into small pieces with your fingers. -pestle, motar can help you do it faster.
Dehydrate the meat :
Place a pan over very low heat. Add in the meat and stir (toss) requently .Test for the taste and keep stirring until the meat is dried up . Transfer the meat to a dry, clean container and leave to cool.
When cooled, place the meat, in batchs, in the sieve and rub until it has a light and fluffy texture similar to coarse cotton . Store in dry, clean glass jar for later use.