Prepare the Pork: Clean the lean pork and cut it into large chunks along the grain, each about 5cm x 3cm in size.

Boil the Pork to Remove Odor: Place the pork chunks in a rice cooker, adding the sliced ginger (thinly sliced) and the spring onion (cut into sections). The ginger and spring onion will help remove the pork's odor. Add enough water to cover the pork. Close the pressure cooker lid, select the rice cook or meat stew function, and cook until the pork is done.

Season and Marinate: After cooking, remove the pork from the cooker and drain the excess water. Let it cool slightly on a cutting board. Then, place the cooled pork into a plastic bag and use a rolling pin to crush it. Transfer the crushed pork into a non-stick pan and add the white sugar, salt, light soy sauce, and oyster sauce, stirring over low heat until the pork becomes dry.

Shred the Pork: Place the cooked pork into a meat grinder and grind for about 1 minute. During grinding, observe the texture of the pork; once it becomes loose and fluffy, stop grinding. Be careful, as the grinder blades are very sharp. Do not touch them while the machine is running. Wait until the machine stops completely before continuing.

Stir-Fry to Dry: Return the shredded pork to the pan and stir-fry on low heat. Keep stirring constantly to ensure the pork cooks evenly and doesn't burn in some areas. As you stir-fry, the moisture in the pork will evaporate, and it will become drier and more golden. This process should take about 15-20 minutes. Once the pork turns golden and feels dry and fluffy when pressed, it's done.

Storage: Let the homemade pork floss cool down before storing it in a clean, dry, airtight container, such as a sealed jar or plastic bag. Store it in a cool, dry place, or place it in the fridge to prolong its shelf life. It can be stored for about 1-2 weeks.