Homemade pork floss is fluffy, savory popular Chinese snack you may find it topped at congee or stuffed in soft buns. And it is super easy to make it at home. You can also make beef floss, chicken floss even fish floss after finishing making the first batch of pork floss at home.
What’s Pork floss
Pork floss is a type of fluffy, cotton-like meat snack made from dried or shredded meat. It is a popular snack or toppings in many dishes in Southeast Asian cuisine and Chinese cuisine.
The pork floss is usually made by stewing or simmering pork in a mixture of soy sauce, sugar, and spices until the meat becomes tender and can be easily shredded into thin strands. Then we fry the pork in a pan until fluffy.
Meat floss has an interesting name in the Chinese language: 肉松 literally means fluffy meat. The most impressive image in my mind is the soft floss buns. Just with one bite, you can taste the savory pork floss and the super soft buns.
Can meat floss be made with other meats?
In China, pork floss is the most common one. You can make meat floss using other types of meat besides pork, beef, chicken, and fish are also commonly used to make floss. The process of other meat floss is almost the same as pork floss. But the taste might be slightly different. For example, beef floss may have a stronger flavor while chicken floss should have a milder flavor.
How to store homemade pork floss
Since no preservative substance is used, larger batches are not recommended.
To keep homemade pork floss fresh and flavorful, you should store it in an airtight container at room temperature. Here are some tips for storing pork floss:
- Make sure the pork floss is completely dry before storing it. Any residual moisture can cause the floss to spoil quickly.
- Use an airtight container to store the pork floss. This will prevent moisture from getting in and help to keep the floss dry and crispy. Vacuum sealing may make the storage even longer.
- Store the pork floss in a cool, dry place away from direct sunlight. You can place it in a kitchen cabinet far away from water.
- Check the pork floss regularly for any signs of spoilage. If you notice any mold, discoloration, or a foul smell, discard the floss immediately.
Tools that can be used to make pork floss
The pork floss can be either made with a large pan or if you have a bread maker, it can automatically finish the task. Or you can use a kitchen mixer or use hand only. We use only the hand and create super lovely pork floss this time. So it will be a lovely foolproof method that can guarantee 100% success.
How to use pork floss
I believe that in most cases, you may think the best way for using pork floss is to make pork floss buns. But the following are some of the other inspirations.
- As a topping for congee: Sprinkle a generous amount of pork floss on top of a bowl of warm congee (rice porridge) can make the congee much more interesting and delicious.
- As a topping for baked buns: pork floss baked bun is a popular star in Chinese bakery stores.
- In sandwiches: Use pork floss as a filling for sandwiches or wraps for added protein and flavor.
- As a snack: Eat pork floss on its own as a snack, or mix it with rice crackers or other savory snacks for added flavor.
- In salads: Add pork floss to salads for added texture and protein.
- In fried rice: Add pork floss to fried rice for added flavor and texture.
Ingredients
- Pork: choose lean pork meat. I recommend pork tenderloins. You can also use chicken breast, fish fillet, or lean beef meat.
- Five spice powder: this is a common Chinese condiment made of star anise, cloves, cinnamon, Sichuan peppercorn, and fennel seeds. It can add a naughty spicy flavor to the pork floss.
- Light soy sauce: add unami flavors
- Dark soy sauce: darken the color of the pork floss, making it more appealing. Aromatics: green onion and ginger help remove the pork meat’s odd taste.
- Salt and oil
How to cut the pork for pork floss
The essential tip for a successful homemade pork floss is to cut the pork into the right size so we can cook the pork tenderloin completely cooked but still can make sure the length of the pork floss. A recommended chunk size is around 6-7 cm long and 3-4 cm wide.
How to make pork floss at home
Cut the pork into large chunks. Then transfer them into a small pot loaded with clean water. And then add ginger, green onion, and Shaoxing wine. Cook for 15 minutes until the pork is well cooked.
After the water boils, remember to remove the floating foams.
Shred the meat
Once the meat is well cooked, transfer it out and let it cool down a little bit. Start shredding the meat by hand or using a rolling pin to help. The rolling pin method is much easier. All you need is a rolling pin and a plastic bag. Transfer the meat to the plastic bag, flattened it, and then crush it gently with the rolling pin.
Then use your hand to rub the meat. The meat shreds will become fluffy soon.
Now we are done with the preparation. Start
Make with a bread maker:
Add other sauces and use the bread maker to start the simmering and frying process. Use the bread maker and wait for around 1 hour and 30 minutes, then here we are.
Make pork floss with a wok or pan
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.
Homemade Meat Floss
Ingredients
- 300 g pork sirloin or tenderloin
- 2 green onions cut into short sections
- 5 slices of ginger
- 1 tbsp. shaoxing wine
Stir frying sauce
- 1 tbsp. light soy sauce
- a very small pinch of salt
- 1 tsp. dark soy sauce
- 1 tsp. Chinese five spice powder or as needed
- 1 tbsp. cooking oil , olive oil
Instructions
- 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
Nutrition
Thanks Elaine for your prompt reply. After the last failure with pan fry method, I had bought the bread machine with the JAM mode just for this specific meat floss recipe. I followed your recipe precisely except I was using chicken breast instead of pork, Hic hic hic, it was another failure, the chicken turned out crispy and dry and NOT FLOSSY at all. To be honest, I’ve tried with the chicken 5 times but never got the flossy/fluffy texture instead kept getting the dry and a bit crispy texture. Can you PLEASE help? Have you tried the chicken breast before? Whenever you have a chance, can you please try and let me know?
very much appreciated,
Sounds like you are using too high a temperature, low and slow is what is needed. The chicken is already cooked, it just needs to be dehydrated. I always do this in a large frying pan on the lowest possible temperature stirring intermittently to ensure no burnt / crispy bits.
RIP
Hi, do you have recipe for spicy meat floss?
Sri,
I have not made spicy meat floss at home because in most cases, I make this for my daughter and she has no spice tolerance.
what is your bread machine brand?
It should be Media. But I did not use it for a long while.
WOW, you have a very nice recipe, I love it, am from Philippines. And in my place I rarely find pork floss .and I have to order if I need it. But now Am very happy because I already have your recipe and it would be easier for me .am I am so sure of the meat I am using . Thank you so much. Have a wonderful day .Keep safe.
Yes, Lorena. Homemade floss is much safer. You can use pork, chicken and beef.
where can i buy finish product
Only recipe here, you can get meat floss online.
hi, can i use a different cut of pork like pork shoulder for this recipe? or does it need to be pork sirloin or tenderloin?
It should be pure lean meat. Other cut works too.
Hello, After cooking and shredding the pork meat would it work if the meat instead of ‘cooking to dehydrate’ in a bread maker or stir frying, that instead you use a dehydrating machine, please?
Just that I have a dehydrator, (proving to be quite a useful gadget lately), and not a bread maker.
Phil,
You can use a pan or wok and continuously stir frying until it becomes fluffy.
can i cook the cook in a slow cooker? How long should I cook it int he slow cooker?
I don’t suggest using slow cooker to cook the meat. But it may work!
300g raw pork yields how much floss? 100g?
Should be around 100g because fresh pork contains 60% to 70% water.