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
Elaine!! OMG OMG!! Do you know how devastated I was when my floss was taken off me at customs when I came back to Australia??!! I was so upset, I had SO MUCH!! I am truly amazed by reading the recipe that you get that gorgeous fluffy meat floss from those simple steps. I must must MUST try this!
Before making this at home myself, I think it is quite complex too until one day one of my colleague bought some homemade meat floss by her mother to us for the afternoon meeting. It really is so yummy! So I decide to try this at home.
HI Nagi. I’m a huge fan of your site. I studied this recipe and will try slow cooking the meat with the recommended seasonings, before shredding to floss and adding the sauce. I slow cooked a boneless pork leg (including the rind) in more European seasonings (rosemary, sage, garlic, stock and pepper). Beautiful, but more nearly 2 kgs of pork is more than enough of a slow roast for one person! The fat and rind as so unctuous, so half the roast, that lovely melty fattiness are going to be put aside for lunches along with roasted veg. The remain half I’ll divide into three and experiment with trying to do an Asian style pork floss, a Mexican style pork floss and one by leaving the seasonings as they are (except perhaps add salt and pepper) to create a more neutral pork floss. I am very good at making a little meat go a long way, so I hope this will be an experiment that works.
How amazing. I’ve never come across this dish even if I adore Chinese food and visit Chinese restaurants frequently. The introduction is very welcome, but I hesitate to try to make it myself until I’ve tasted it from a professional for reference.. I’ll keep watching Chinese restaurants and their menus.
Hi Susanne,
Usually it is used as a decoration of baked buns. Check Chinese style bakery stores to see whether you can find Meat Floss buns.
Hi Elaine,
I’m a bit puzzled – where does the flossy texture come from? I have neither tried the original nor your recipe (yet), but I’m curious and can’t explain the visible flossy texture.
Hi Oli,
The flossy texture coming form the continuing stir frying process. This is a traditional technique used for hundreds of years in China. That’s a good question but I cannot explain the detailed reason too.
If cooked til soft the collagen holding the fibers of the meat together break down and when you shred the meat and then dry it the stirring breaks the fibers apart further.
Hai Elaine… i came across your blog and i am so delighted, as i have been searching for quite some times a blog of sechuan recipes in English.
I have a bread machine at home, but i don’t have jam mode. What to do?
Thanks.
Jackie,
Do you know any processor on your bread machine that can help to stir the meat constantly？ If no, you have to finish the taste by hand by adopting the pan-frying method.
My breadmaker also don’t have jam mode, should I used other mode, like dough mode then when the process going to stop, I will play it once again? Thank you
Hi Lilas,
I have not tried to use other mode to make meat floss. But I guess it should work by repeating dough mode many times. Remember to lengthen the cooking time and make sure that the meat is well cooked. My breadmaker actually reheat the meat during the process.
Thanks a lot for sharing this ..I want to start as a business Can you suggest some professional training places
Hi Madott,
what type of business? A Chinese food restaurant?
so sweet of you to reply my message .
I want to start a cafeteria where I want to sell variety of buns in which Meat floss buns is a must .
I happened to taste them in Bali .They told me the meat is caremilised chicken shreds .
I did lot of research and felt they were meat floss bums
Hi Madott,
They might be chicken shreds. In China, we use pork, chicken and even fish to make meat floss. They really are great partner with baked buns. We also have spicy meat floss buns in street bakery. I love them so much.
Can u suggest a place where they give professional training in how to make meat floss buns
I made floss using pan fry , but they were crispy not soft as we ate in Bali
What could be the reason
do you know how to make anchovy floss?..
Hi Izan,
Sorry, I have not made anchovy floss yet.
I have a kitchen aid mixer so do I use the flat beater or the wire beater?
Use the hook.
WOW very nice and tasty. I have made pork, chicken and beef floss and rolled in sushi rolls very delicious!!!
Sometimes I use fish too. They are the greatest toppings.
Hello Elaine, thank you very much for your recipe.
I have the same question as Madott: I was using the pan fry method (since I don’t have the jam mode on my bread machine) and my chicken turned out crispy instead of flossy. Can you help explaining why?
Appreciated
You need to slow down your fire and move quickly.