If you’re looking for a savory, versatile snack or a perfect addition to your dishes, this homemade pork floss recipe is a must-try. The homemade version is much fresher and more flavorful than store-bought options.
What is Meat Floss?
Meat floss is a popular Chinese ingredient made from finely shredded and dried cooked meat. Traditionally made with pork, it can also be made with beef, chicken, or even fish. The meat is seasoned, cooked, and shredded to create a light, fluffy, and savory snack.
“Set It and Forget It” Cooking Method
If you’re looking for a convenient, no-fuss way to make meat floss, using a rice cooker is my go-to method. Once the pork and other ingredients are in, you can simply turn it on and let the rice cooker work its magic.
This method allows you to focus on other things while the meat cooks to perfect tenderness. If you don’t have a rice cooker, don’t worry—any regular pot will do the job. Just simmer the pork for about 30 minutes, or until it’s tender enough to be pierced easily with chopsticks.
Tips for the Best Meat Floss:
Choosing the Pork: When picking pork, opt for lean cuts that are firm and have clear grain patterns. Lean pork ensures that the meat floss has the right texture—not too fatty and not too dry.
Cutting the Pork: Always slice the pork along the grain. Cutting the meat in this direction allows the fibers to remain long and intact, which is crucial for achieving the perfect texture when grinding and stir-frying.
Seasoning the Pork: When adding seasoning, start small and adjust as you go. Taste as you go to ensure it suits your preferences.
Grinding the Pork: When using a meat grinder, don’t overload it with too much meat at once. Grinding in batches allows for a more consistent and effective result.
Stir-Frying on Low Heat: Stir-frying the meat floss on low heat is the key step that requires patience. The goal is to cook it until it turns golden and dry to the touch, without losing its fluffiness. This step typically takes about 15-20 minutes, but it’s worth the wait for that perfect texture and color.
How to Use Meat Floss
Once you’ve made your homemade meat floss, the possibilities are endless! Here are a few ideas for using your meat floss:
Topping for Rice or Congee: Sprinkle it over a bowl of rice or congee to add a delicious crunch and savory flavor. It’s a simple way to elevate a basic dish.
Filling for Buns or Pastries: Use meat floss as a filling for buns (like in a meat floss bun) or even as an ingredient in Pork Floss Roll and Pork Floss Cake. It pairs beautifully with a soft, fluffy dough.
Mixed into Noodles: Add meat floss to noodles for a burst of flavor and texture. It complements both cold and hot noodle dishes perfectly.
In Vegetable Dishes: Toss it into stir-fried vegetables or steamed greens for added savory depth and texture. It pairs especially well with vegetables like spinach, bok choy, or kale.
Snacking: Of course, meat floss is also great as a standalone snack. Just grab a handful and enjoy its fluffy, savory bite.
For Rice Rolls or Sushi: Add a sprinkle of meat floss to your homemade rice rolls or sushi for extra flavor and a crunchy texture.
Sandwiches: Spread a layer of meat floss on a sandwich for a savory, crunchy twist.
Ingredients:
- 500g lean pork
- 15g ginger (1 piece)
- 20g spring onion (1 stalk)
- 20g white sugar
- 3g salt
- 15ml light soy sauce
- 10ml oyster sauce
Instructions:
Prepare the Pork: Clean the lean pork and cut it into large chunks along the grain, each about 5cm x 3cm in size.
Boil the Pork to Remove Odor: Place the pork chunks in a rice cooker, adding the sliced ginger (thinly sliced) and the spring onion (cut into sections). The ginger and spring onion will help remove the pork’s odor. Add enough water to cover the pork. Close the pressure cooker lid, select the rice cook or meat stew function, and cook until the pork is done.
Season and Marinate: After cooking, remove the pork from the cooker and drain the excess water. Let it cool slightly on a cutting board. Then, place the cooled pork into a plastic bag and use a rolling pin to crush it. Transfer the crushed pork into a non-stick pan and add the white sugar, salt, light soy sauce, and oyster sauce, stirring over low heat until the pork becomes dry.
Shred the Pork: Place the cooked pork into a meat grinder and grind for about 1 minute. During grinding, observe the texture of the pork; once it becomes loose and fluffy, stop grinding. Be careful, as the grinder blades are very sharp. Do not touch them while the machine is running. Wait until the machine stops completely before continuing.
Stir-Fry to Dry: Return the shredded pork to the pan and stir-fry on low heat. Keep stirring constantly to ensure the pork cooks evenly and doesn’t burn in some areas. As you stir-fry, the moisture in the pork will evaporate, and it will become drier and more golden. This process should take about 15-20 minutes. Once the pork turns golden and feels dry and fluffy when pressed, it’s done.
Storage: Let the homemade pork floss cool down before storing it in a clean, dry, airtight container, such as a sealed jar or plastic bag. Store it in a cool, dry place, or place it in the fridge to prolong its shelf life. It can be stored for about 1-2 weeks.
Frequently Asked Questions
Q: Can I use other meats for this recipe?
A: Yes! You can substitute pork with chicken or beef. However, the texture may be slightly different. Pork tends to give the fluffiest result, but chicken or beef will still work well.
Q: How long will this meat floss stay fresh?
A: When stored in an airtight container in a cool, dry place, it can last for about 1-2 weeks. If you want to store it for a longer time, refrigeration is recommended.
Q: Can I add other seasonings?
A: Absolutely! Feel free to experiment with other spices like five-spice powder, cinnamon, or a dash of chili powder if you like it spicy.
Easy Homemade Meat Floss – Better Than Store-Bought!
Ingredients
- 500 g lean pork
- 15 g ginger 1 piece
- 20 g spring onion 1 stalk
- 20 g white sugar
- 3 g salt
- 15 ml light soy sauce
- 10 ml oyster sauce
Instructions
- Prepare the Pork: Clean the lean pork and cut it into large chunks along the grain, each about 5cm x 3cm in size.
- Boil the Pork to Remove Odor: Place the pork chunks in a rice cooker, adding the sliced ginger (thinly sliced) and the spring onion (cut into sections). The ginger and spring onion will help remove the pork's odor. Add enough water to cover the pork. Close the pressure cooker lid, select the rice cook or meat stew function, and cook until the pork is done.
- Season and Marinate: After cooking, remove the pork from the cooker and drain the excess water. Let it cool slightly on a cutting board. Then, place the cooled pork into a plastic bag and use a rolling pin to crush it. Transfer the crushed pork into a non-stick pan and add the white sugar, salt, light soy sauce, and oyster sauce, stirring over low heat until the pork becomes dry.
- Shred the Pork: Place the cooked pork into a meat grinder and grind for about 1 minute. During grinding, observe the texture of the pork; once it becomes loose and fluffy, stop grinding. Be careful, as the grinder blades are very sharp. Do not touch them while the machine is running. Wait until the machine stops completely before continuing.
- Stir-Fry to Dry: Return the shredded pork to the pan and stir-fry on low heat. Keep stirring constantly to ensure the pork cooks evenly and doesn't burn in some areas. As you stir-fry, the moisture in the pork will evaporate, and it will become drier and more golden. This process should take about 15-20 minutes. Once the pork turns golden and feels dry and fluffy when pressed, it's done.
- Storage: Let the homemade pork floss cool down before storing it in a clean, dry, airtight container, such as a sealed jar or plastic bag. Store it in a cool, dry place, or place it in the fridge to prolong its shelf life. It can be stored for about 1-2 weeks.