Who can resist those sweet‑salty, melt‑in‑your‑mouth pork floss morsels? A beloved treat across Asian cuisine for generations, they’ve held a special place in my heart since childhood—there was always a jar of pork floss in our kitchen. Ever wondered how this savoury, versatile delight is made?
Pork Floss: A Timeless Favourite in Today’s Culinary World
Pork floss, or 肉鬆 (rousong), is a unique and flavourful addition to countless Chinese dishes, with roots stretching back to the Qin Dynasty (221–206 BCE). Originally created to preserve meat, pork was shredded into fine strands, seasoned, and slowly cooked to dry and store for long periods—a convenient protein source for travellers and soldiers alike.
Over time, people fell in love with its signature texture and umami-rich taste. What began as a preservation method evolved into a culinary staple, enjoyed in both traditional and modern dishes worldwide. From a sprinkle on congee to a filling in sandwiches—or simply eaten by the handful (which my son does)—pork floss adds a delicious depth to any meal.
Thermomix: Your Shortcut to Homemade Pork Floss!
I’ve had this recipe saved in my Cookidoo for ages but always assumed it would be too much work. So I was always waiting till I had time. The thought of making pork floss at home never really appealed—until I discovered how effortless it is with my Thermomix. To my surprise, it came together quickly and neatly; all I had to do was add the ingredients and let the machine work its magic—no hand‑shredding required!
What I love most is the precise temperature control, which ensures the meat cooks and dehydrates evenly without the risk of burning. Plus, tweaking the ingredients and quantities means we can skip the additives and preservatives.
My son is now so excited, he’s planning to make the next batch himself. I doubled the recipe and made a few tweaks—cut down the sugar (and might reduce it even more next time!) and added a dash of Chinese five‑spice powder. The aroma was incredible, and the flavour turned out even better than I imagined.
Taiwanese Pork Floss
Ingredients:
🫙 11oz pork tenderloin, cut into smaller pieces
🫙 2 tsp vegetable oil
🫙 1.5oz soya sauce (about 3 tbsps) – For gluten-free, use gluten-free soy sauce or tamari
🫙 1.5oz sugar (about 3 tbsps)
🫙 0.5oz rice wine
🫙 5.5oz water
🫙 2 tsp Chinese five spice (optional)
🫙 1 star anise (optional)
Thermomix Instructions:
- Marinate the Pork:
- Place the pork tenderloin pieces in a bowl and add the soy sauce, sugar, rice wine, water, Chinese five spice (if using), and star anise (if using). Mix well to ensure the pork pieces are coated evenly. Let the pork marinate for at least 15 minutes to absorb the flavours.
- Cook the Pork:
- In your Thermomix, set to 30 min varoma and stir.
- Shred the Pork:
- Once the pork is done cooking, shred the pork for 5 seconds at speed 4.
- Scrape down sides of mixing bowl with spatula.
- Keep cooking:
- Remove measuring cup and set time to 40 min with temperature set to Varoma and at speed 1.
- Storage:
- Allow to cool to room temperature. Store in an airtight container in the fridge and serve as desired.
Using theThermomix to make homemade pork floss has not only streamlined the cooking experience but also elevated the final product to a new level of perfection. With precise temperature control and effortless shredding, the Thermomix has made the once labour-intensive task a breeze, allowing us to savour and enjoy this delectable treat. Whether you’re an experienced cook or new to the kitchen, making your own pork floss has never been easier! The delicious end result is truly satisfying. Get ready to enhance your meals and bring joy to your taste buds. Happy cooking!
| Taiwanese Pork Floss: https://cookidoo.ca/recipes/recipe/en-CA/r725737 |
