In whatever shape or form you first encountered it, the questionable appearance of pork floss must have left you wondering whether it was edible or not. It looks like nothing you've ever encountered before. Is it dried fruit? Shredded wheat? Though once these wisps melt away and leave their distinct mix of sweet, salty, and meaty flavors, you know you're hooked.
Now, the problem lies in the lack of quantity and not in its initially confusing appearance. There never seems to be enough pork floss to satisfy your cravings. Start your journey to an unlimited supply of rousong, as referred to in Chinese, with this homemade pork floss recipe.
Ingredients
- 600g lean pork, cubed
- 1 stalk scallion
- 1 ginger, thumb-sized
- 2 pcs star anise
- 3 tbsp soy sauce, divided
- water
- 1 tbsp sugar, plus more for seasoning
- 1 tsp five-spice powder
- 2 tbsp sesame oil
- salt, to taste
Boil pork: Combine pork, scallion, ginger, star anise, and 2 tablespoons soy sauce in a pot over high heat. Bring to a boil, skimming off any scum that forms on the surface. Lower heat and reduce to a simmer, then cook for 30 minutes. Drain and clean off any spices that have stuck to the meat.
Boil pork again: Mix sugar, five-spice powder, and remaining soy sauce in a separate pot. Add pork back to the pot and fill with water. Place over medium-high heat and cover the pot. Bring to a boil, then lower heat to a simmer. Cook until all the water evaporates. Remove pork and let it cool.
Shred pork: Once cooled, add pork to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed and shred the pork until it starts to look like floss.
Fry pork floss: Heat sesame oil in a pan over medium heat. Add shredded pork and fry until golden brown. Drain pork on a plate or baking tray lined with paper towels. Season with sugar and salt before using.
