How To Make Pork Floss

5 from 1 vote

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