Wash the pork and then cut into larger chunks around 6-7cm long and 3-4cm wide.
Cook them in boiling water for around 5 minutes to remove the impurities. Transfer out and wash again.
In high pressure cooker or a large pot, add ginger, green onion, star anise, soy sauce and Sichuan peppercorn and pork; pour enough water to cover the pork meat. Add 1 tablespoon of light soy sauce too. For high pressure cooker, cook for around 20 minutes until the pork is soft. If you use pot to simmer, simmer them for 40 minutes and add slightly more water (3 cm higher) and check the water level from time to time. Add hot water if necessary (make sure the pork is covered with water).
Transfer out and cool down; finely shredded by hand.
For bread-maker
Place everything in bread-maker, add all the other sauces and select Jam mode. Wait for around 1 hour and 30 minutes or so to finish the process.
For pan frying
Add a very small amount of oil to a wok or pan, then place the fluffy shredded pork in. Continue frying for 3-4 minutes, then add light soy sauce, dark soy sauce, salt, and Chinese five-spice powder. You can skip Chinese five-spice powder if you don't have some but it can add a spice aroma to the pork floss. Mix well.
Then turn off the heat and cool down for couple of minutes, this helps to remove the water content of the pork floss and thus making the pork floss light. Then rub with hands again to seep up the process.
Re-frying the pork floss of another 2 minutes until it becomes a little bit crispy.
How to store
Make sure you store the pork floss in an air-tight container or air-tight bag.
Video
Notes
To store: keep them in airtight container for no more than 1 week.