Rou Song
Chinese Pork Floss
A savory-sweet, incredibly light, and fluffy dried shredded pork, often used as a topping for congee, steamed buns, toast, or even sprinkled over salads. It's a delicious way to preserve pork and add a unique texture and flavor to dishes.
🧂 Ingredients
- 500 g Pork loin(Boneless pork loin is preferred for its leanness and tenderness. You can also use pork shoulder if you don't mind a slightly richer floss.)
- 4 cups Water(For simmering the pork.)
- 3 slices Ginger(About 1-inch thick slices, to help tenderize and flavor the pork during simmering.)
- 3 tbsp Soy sauce(Use regular or light soy sauce for best results.)
- 2 tbsp Sugar(Granulated sugar is fine. You can adjust slightly to your sweetness preference.)
- 1/2 tsp Chinese five-spice powder
- 2 tbsp Vegetable oil(Or other neutral cooking oil like canola or grapeseed oil.)
👨🍳 Instructions
- 1
Prepare the pork: Rinse the pork loin under cold water and pat dry. Place the pork loin and ginger slices in a medium pot. Add enough water to fully submerge the pork (about 4 cups). Bring to a rolling boil over high heat, then immediately reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the pork is fork-tender and easily shreds. Skim off any scum that rises to the surface during the first few minutes of simmering.
⏱️ 1 hour 30 minutes to 2 hours - 2
Shred the pork: Carefully remove the tender pork from the simmering liquid using tongs. Reserve the cooking liquid. Once the pork is cool enough to handle, use your fingers, two forks, or a food processor to shred it into very fine, floss-like strands. If using a food processor, pulse in small batches to avoid turning it into a paste. Aim for a texture similar to cotton candy.
⏱️ 15 minutes - 3
Flavor the pork: In a large bowl, combine the shredded pork with soy sauce, sugar, and five-spice powder. Mix thoroughly until the pork is evenly coated. Let it marinate for at least 10-15 minutes.
⏱️ 15 minutes - 4
Dry-fry the pork floss: Heat the vegetable oil in a large, non-stick wok or skillet over medium-low heat. Add the marinated shredded pork. This is the most crucial step and requires constant attention. Stir and toss the pork continuously, breaking up any clumps. The goal is to slowly dry out the pork while toasting it to a light, fluffy texture. This process can take anywhere from 45 minutes to over an hour, depending on your heat and stirring technique. The pork will gradually become drier, lighter, and develop a slightly golden hue. If it starts to stick excessively, you can add a tablespoon or two of the reserved pork cooking liquid to prevent burning, but use sparingly.
⏱️ 45 minutes to 1 hour 15 minutes - 5
Finish and cool: Continue stirring until the pork floss is completely dry, fluffy, and has a pleasant aroma. It should feel light and airy. Remove from heat and spread the floss on a baking sheet to cool completely. This will help it achieve its final crispness.
⏱️ 15 minutes - 6
Store: Once completely cool, transfer the pork floss to an airtight container. It can be stored at room temperature for several weeks.
⏱️ N/A
💡 Pro Tips
- ✓Patience is key: The dry-frying stage requires constant stirring and low heat to prevent burning and achieve the desired fluffy texture. Don't rush this process.
- ✓Texture is everything: The final pork floss should be incredibly light and airy, almost like cotton. If it's still a bit clumpy or dense, continue drying it on low heat.
- ✓Flavor adjustment: Taste the floss after the marinating step and before dry-frying. Adjust soy sauce or sugar if needed, keeping in mind the flavors will concentrate slightly as it dries.
- ✓Storage: Ensure the pork floss is completely dry and cool before storing to prevent moisture buildup and spoilage.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Spicy Rou Song: Add a pinch of chili flakes or a dash of sriracha to the marinade.
- Umami Boost: Add a teaspoon of mushroom powder or a splash of fish sauce to the marinade.
- Sweet Rou Song: Increase the sugar slightly for a sweeter profile.
- Other Meats: This technique can be adapted for other lean meats like chicken or fish, though cooking times may vary.