Pork Floss (pork sung) is a famous Chinese food, rich in nutrition, delicious, and easy to make.
Floss (in China we call it rousong) is made from pork, chicken, or even fish meat. General meat pine is ground into a final product, suitable for children.
Both children and adults love this authentic product, but they are generally limited to buying it in supermarkets, few people will do it themselves at home.
There are certainly many people who say that it is too frustrating to make their own floss. However, the meat floss sold on the market is mostly oil and grease, and does not have the best original flavor of the meat. Floss is a very good kid’s food supplement. Children can eat with porridge when they are 8 months old.
To get this fragrant, delicate, crispy, nutritious floss, you have to do it yourself.
Today, I will share with you two versions about how to make homemade pork Floss. Pork is rich and delicious. It is great for any diet, as it is dry and soft and easy to digest.
how to make pork floss
The first version will be without a bread machine. Purely handmade, if you have the time to do it this way, it is well worth it:
Of course, the main ingredient is pork.
For this I use 500g of pork tenderloin
1) 1 tablespoon of Light Soy sauce
2) 1 tablespoon of White sugar
3) 1 medium sized piece of Rock Sugar
4) 2 pods of Star anise
5) 3 slices of Ginger
6) About 2 tablespoons of White sesame seeds
7) 1 to 2 teaspoons of oil
Step 1: Wash pork tenderloin, cut off the surface of the fat, cut into small pieces (about 2 cm long, 2 cm wide, 1 cm thick); peel and slice a few pieces of ginger.
Step 2: Boil enough water in a pot to fully submerge the pork, and cook until it has turned white. Then strain the pork.
Step 3: Rinse the pot, then put in the pork and fill with enough water to submerge the pieces. Add in your ginger, star anise, rock sugar, add light soy sauce; boil and turn to a low heat and cook for about 1 hour. Cook until you can use the chopsticks to penetrate the meat.
Step 4: Remove the cooked meat and place onto a paper towel to air dry. Use a rolling pin to roll the meat as thin as possible.
Step 5: Tear the pieces as thinly as you can. This is where you will really begin to see your floss take shape.
Step 6: In a non-stick pan, brush a thin layer of oil, pour the floss and stir fry. Then add white sesame and sugar, stir fry evenly over low heat. If you see a clump of pork, break it up, or try using the roll pin to crush it.
(First put in the floss and fry until the pork is dry and then put in the white sesame seeds, so that the sesame fried out will be crispy.)
Step 7: Stir like this for about 30 minutes, fry until the pork becomes loose. Then you can pull from the pan and let cool a bit. After you are able to handle it again, rub it between your hands to break up further.
You now have your own homemade Pork Floss! You can serve with porridge or rice cereal, or make Pork Floss Buns for a quick and easy snack.
Another version is to use a bread machine to do the floss:
I also specifically compared the results of the pork floss that the bread machine did. The result was that the bread maker made it very easy and convenient, and the floss was also delicious.
1) Here, I used 500 grams of pork ham meat
2) 3 slices of ginger
3) 2 teaspoons of Light Soy sauce
4) 1 teaspoon of Brown sugar
5) ½ teaspoon of Allspice
Bread machine, rolling stick
Step 1: Trim the fat from the pork and cut into small pieces of 2cm square. Peel and prepare your ginger.
Step 2: Boil the pork as like in the first recipe. Strain the pork, clean the pan, then add the pork, fill with water so the pork is submerged, then add ginger, light soy sauce, brown sugar, and allspice. Bring the water to a boil again, then turn the heat to low an simmer for about 1.5 hours or until most of the liquid has evaporated.
Step 3: Strain any excess liquid, and crush the pork using a rolling pin.
Step 4: Add the pork to the bread maker, set on “Jam” for 1 and a half cycles (see picture below).
1. For the version one recipe, I use pork tenderloin. For the second one recipe, I use pork ham meat. I think that using pork ham meat would be a better choice.
2. On the taste, brown sugar, soy sauce, a little spice- these simple seasonings will completely express but will not cover the taste of the pork itself. Do not add too much soy sauce at the beginning. After the sauce is dried, the salty taste will increase. As far as the seasoning is concerned, it can be based on one’s own taste. If you like to eat spicy food, you can add spicy seasonings. Same with seaweed powder and sesame to the floss. I have also seen people frying pork and soy flour.
3. When the heat is turned down to simmer, keeping the meat fiber moving with a rolling pin, on the one hand, accelerate the evaporation, on the other hand, the more the meat ground, so the less time is needed for subsequent frying. This step is even critical if you manually fry the floss.
4. My family’s Zojirushi (bread maker) mini-bread jam runs once for 1 hour and 20 minutes. It starts with heating for 20 minutes, followed by stirring while heating. If your home bread machine does not have a jam setting, you can dry it at low temperatures for 20 minutes, then use a kneading dough setting instead, and run two cycles. This will take some practice and learning due to every bread machine being different, but can be easily Googled.
5. I recommend using the bread machine for the first time. Do not try to make too much at one time, you will stretch the abilities of your bread machine. I heard that a friend who tried to make too much and caused the machine to overheat and burned out the machine. In addition, adding too much will not loose meat right.
6. Learning how to use your bread maker for this process (as they are usually reserved for bread…) is a big difficult to get the hang of. Always start out slow. You can always add time to your machine, but if the floss becomes too dry, it will not taste as good.
7. Compared to the manual method, because the frying process has to occur until the pork is turned mostly into the floss, it can be much more labor intensive and time consuming. For this recipe, I just tip my hat off to the bread machine for making this much easier, as the flavors are too close to tell that much of a difference.
8. After the floss is prepared, you can store in a sealed container in the fridge for quite some time. If you are planning on storing for months, or make enough to last you much longer, it is better to portion and store in the freezer until used. It will last very long, and is a hearty product.