Cotton Meat (Thit Cha Bong)

1 pound lean, boneless pork loin, in 1 chunk 5 tablespoons fish sauce
1 Slice the meat 3/4 inch thick and then into pieces 3 inches wide. Place in a small saucepan, along with the fish sauce. Cover and simmer for 10 minutes, or until all the liquid has evaporated. Turn the meat after the first 5 minutes to make certain it is well cooked.
2 When cooked, put a few pieces at a time into a mortar and pound with a pestle until completely crushed and stringy. (If you have a large mortar, you can do about 3 pieces at a time. It cannot be done in a food processor, as the meat must remain stringy.) As each piece of meat is crushed, it should be pulled apart with the fingers.
3 After all the meat is shredded, transfer it to a dry frying pan over low heat, and with a wooden spoon keep pressing it down and spreading it about. Continue doing this until the meat is completely dry. When you hear no sizzling sound coming from the frying pan, you know that the meat is ready.

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