Pork floss is easier to make than you might think! It’s savory, slightly sweet, and perfect as a snack, a topping for congee, or a filling for buns and bread. Follow my steps to create a healthier, homemade alternative to store-bought versions, with full control over ingredients and flavors.

What is pork floss

Pork floss, also known as rousong (肉松) or meat floss, is a popular Chinese dried meat product with a light, fluffy, and cotton-like texture. It’s made by stewing seasoned pork until tender, shredding it finely, and then drying it out by stir-frying or cooking it in a bread maker until it becomes airy and slightly crisp.

I love making pork floss at home because I can control the quality of the ingredients and skip the unnecessary additives and preservatives. I can also adjust the seasonings to suit my family’s taste, making it perfectly personalized and more economical.

For the best texture, slice the meat along the grain to get longer, fluffier strands.

If you have a bread maker, it’s a great tool to save time and effort, but if you don’t, no worries—you can easily make it in a pan. When using the pan method, I like to use an electric mixer at the end to fluff up the strands perfectly.

Ingredients:

1 kg lean pork, preferably pork loin or tenderloin
2 green onions, tied into a knot
20g fresh ginger, sliced
Water, as needed
5g salt (about 1 teaspoon)
10g sugar (about 2 teaspoons)
10g light soy sauce (about 2 teaspoons)
10g corn oil (about 2 teaspoons)

Instructions:

Prepare the Pork:

Rinse the pork thoroughly under cold water. Trim off any visible fat, tendons, and membrane to ensure the final pork floss is light and fluffy.
Cut the pork along the grain into thick slices, about 1 cm thick, for even cooking.

Cook the Pork:

Place the pork slices in a pressure cooker. Add the green onion, ginger slices, and enough water to fully submerge the meat.
Close the lid and cook under high pressure for about 25 minutes. If you don’t have a pressure cooker, you can use a pot; just simmer for 45–60 minutes until the pork is tender and easily shredded.
Once cooked, remove the pork from the cooker and let it cool slightly.

Shred the Pork:

Using a rolling pin, press the pork slices gently to break them down. This will help loosen the fibers, making it easier to shred.
Carefully shred the pork into fine strands using your hands or a fork. This step requires patience but is crucial for achieving the desired texture.

Season the Shredded Pork:

In a large bowl, combine the shredded pork with 5g salt, 10g sugar, 10g light soy sauce, and 10g corn oil. Mix thoroughly to ensure the seasonings are evenly distributed.

Cook the Pork Floss (Two Methods):

Method 1: Using a Bread Maker

If you have a bread maker, transfer the seasoned shredded pork into the bread maker pan. Start the “jam” or “meat floss” program and let it cook for about 1 hour, stirring occasionally if your machine allows.
The bread maker will gently heat and stir the pork, drying it out gradually while fluffing it up into fine, airy strands.

Method 2: Using a Pan

If you don’t have a bread maker, you can make pork floss on the stovetop. Place the seasoned pork into a large, non-stick pan.
Cook over low heat, stirring constantly with a spatula to prevent burning. Keep cooking until all the moisture has evaporated, and the pork turns dry, light, and fluffy. This process may take 30–40 minutes, depending on the heat and moisture content.

Fluff the Pork Floss:

For a finer texture, you can use an electric mixer to beat the pork floss gently, further breaking down the fibers and enhancing its fluffy consistency.

Cool and Store:

Allow the pork floss to cool completely before transferring it to an airtight container. Store at room temperature for up to a week, or refrigerate for up to a month.

Tips:

Adjust the sugar and salt to taste; some prefer a sweeter or saltier pork floss.

Uses: Pork floss is highly versatile and is used in various ways:

As a topping: Sprinkle on congee, rice, or noodles, or even on cakes like Pork Floss Cake.
As a filling: Used inside pastries, buns (such as pork floss buns), or even in sandwiches like Pork Floss Sandwich.
As a snack: Eaten on its own or combined with other foods for added flavor and texture.

Varieties: While pork is the most common meat used, there are also other versions, such as chicken floss and fish floss, catering to different dietary preferences.

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How To Make Pork Floss

Pork floss is easier to make than you might think! It's savory, slightly sweet, and perfect as a snack, a topping for congee, or a filling for buns and bread. Follow my steps to create a healthier, homemade alternative to store-bought versions, with full control over ingredients and flavors.

Course Snack

Cuisine Chinese

Prep Time 30

Cook Time 40

Servings

Calories 125kcal

Ingredients

1 kg lean pork preferably pork loin or tenderloin
2 green onions tied into a knot
20 g fresh ginger sliced
Water as needed
5 g salt about 1 teaspoon
10 g sugar about 2 teaspoons
10 g light soy sauce about 2 teaspoons
10 g corn oil about 2 teaspoons

Instructions

Prepare the Pork:

Rinse the pork thoroughly under cold water. Trim off any visible fat, tendons, and membrane to ensure the final pork floss is light and fluffy.
Cut the pork along the grain into thick slices, about 1 cm thick, for even cooking.

Cook the Pork:

Place the pork slices in a pressure cooker. Add the green onion, ginger slices, and enough water to fully submerge the meat.
Close the lid and cook under high pressure for about 25 minutes. If you don't have a pressure cooker, you can use a pot; just simmer for 45–60 minutes until the pork is tender and easily shredded.
Once cooked, remove the pork from the cooker and let it cool slightly.

Shred the Pork:

Using a rolling pin, press the pork slices gently to break them down. This will help loosen the fibers, making it easier to shred.
Carefully shred the pork into fine strands using your hands or a fork. This step requires patience but is crucial for achieving the desired texture.

Season the Shredded Pork:

In a large bowl, combine the shredded pork with 5g salt, 10g sugar, 10g regular soy sauce, 10g light soy sauce, and 10g corn oil. Mix thoroughly to ensure the seasonings are evenly distributed.

Cook the Pork Floss (Two Methods):

Method 1: Using a Bread Maker
If you have a bread maker, transfer the seasoned shredded pork into the bread maker pan. Start the "jam" or "meat floss" program and let it cook for about 1 hour, stirring occasionally if your machine allows.
The bread maker will gently heat and stir the pork, drying it out gradually while fluffing it up into fine, airy strands.
Method 2: Using a Pan
If you don't have a bread maker, you can make pork floss on the stovetop. Place the seasoned pork into a large, non-stick pan.
Cook over low heat, stirring constantly with a spatula to prevent burning. Keep cooking until all the moisture has evaporated, and the pork turns dry, light, and fluffy. This process may take 30–40 minutes, depending on the heat and moisture content.
Fluff the Pork Floss:
For a finer texture, you can use an electric mixer to beat the pork floss gently, further breaking down the fibers and enhancing its fluffy consistency.

Cool and Store:

Allow the pork floss to cool completely before transferring it to an airtight container. Store at room temperature for up to a week, or refrigerate for up to a month.

Nutrition

Homemade Pork Floss Recipe

What is pork floss