📝 About This Recipe
Experience the culinary magic of Rousong, a beloved Chinese delicacy that transforms humble pork into airy, cotton-candy-like wisps of savory perfection. This recipe uses a traditional slow-braising and stir-frying method to achieve a deep umami flavor profile balanced with a hint of sweetness and a delicate, melt-in-the-mouth texture. Perfect as a versatile pantry staple, this homemade version surpasses any store-bought variety in both freshness and aromatic complexity.
🥗 Ingredients
The Meat Base
- 2 lbs Pork Tenderloin or Lean Pork Leg (trimmed of all visible fat and silver skin)
- 2 inch piece Ginger (smashed)
- 3 stalks Scallions (knotted)
- 2 tablespoons Shaoxing Rice Wine
The Braising Aromatics
- 2 whole Star Anise
- 1 small piece Cinnamon Stick
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep golden color)
- 30 grams Rock Sugar (or 2 tbsp granulated sugar)
The Seasoning & Toasting
- 1 teaspoon Five Spice Powder
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 2 tablespoons Neutral Oil (such as grapeseed or vegetable oil)
- 1 tablespoon Toasted Sesame Seeds (optional garnish)
- 1 sheet Toasted Seaweed (Nori) (finely shredded, optional for 'Seaweed Pork Floss')
👨🍳 Instructions
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1
Cut the pork tenderloin into large chunks, roughly 2-3 inches in size. Ensure you cut along the grain of the muscle fibers, as long fibers are essential for that signature 'fluffy' texture.
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2
Place the pork in a large pot and cover with cold water. Bring to a boil for 5 minutes to blanch. Drain and rinse the meat under cold water to remove any impurities or scum.
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3
Return the cleaned pork to the pot. Add the ginger, knotted scallions, Shaoxing wine, star anise, cinnamon, and enough fresh water to fully submerge the meat.
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4
Bring to a boil, then reduce heat to low. Simmer gently for 90 minutes to 2 hours, or until the pork is so tender it falls apart when pressed with a fork.
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5
Remove the meat from the liquid and let it cool slightly. Discard the aromatics. Reserve 1/4 cup of the braising liquid for later use.
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6
Place the warm pork chunks into a heavy-duty zip-top bag. Use a rolling pin to gently pound the meat until the fibers flatten and begin to separate.
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7
Transfer the meat to a stand mixer fitted with the paddle attachment. Mix on low speed for 2-3 minutes to further shred the fibers into a fine, wool-like consistency.
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8
In a small bowl, whisk together the reserved braising liquid, light soy sauce, dark soy sauce, five spice powder, and sugar until the sugar is dissolved.
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9
Heat a large, non-stick wok or wide skillet over the lowest possible heat setting. Add the shredded pork and the seasoning mixture.
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10
Begin the 'dry-frying' process. Using a spatula, constantly stir and toss the meat. This step requires patience (about 45-60 minutes) to slowly evaporate moisture without burning the sugars.
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11
Halfway through the drying process, drizzle in the neutral oil. This helps the heat distribute evenly and gives the floss its characteristic crisp-yet-soft texture.
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12
Continue stirring until the pork is completely dry, light as air, and has turned a beautiful golden-brown color. It should feel 'crispy' when moved in the pan.
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13
If you want an even finer texture, pulse the finished floss in a food processor for 5 seconds, then return to the pan for a final 2-minute toast.
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14
Remove from heat and stir in the toasted sesame seeds and shredded seaweed if using. Spread the Rousong out on a large baking sheet to cool completely.
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15
Once stone-cold, transfer to an airtight container. It will stay fresh for up to 2 weeks at room temperature or 1 month in the fridge.
💡 Chef's Tips
Crucial: Use the lowest heat possible during the drying phase; if the sugar burns, the floss will turn bitter and clumpy. Always cut the meat with the grain to ensure long, fluffy strands rather than short, sandy bits. A bread machine on the 'Jam' setting is a fantastic 'hack' for the drying stage if you want to avoid constant manual stirring. Ensure the pork is completely cool before sealing it in a container, or residual steam will make it soggy and prone to mold.
🍽️ Serving Suggestions
Sprinkle generously over a warm bowl of silky congee (rice porridge) for a classic breakfast. Use as a savory filling for homemade buns or 'Swiss Roll' style sponge cakes with a swipe of Kewpie mayo. Top a bowl of silken cold tofu with soy sauce, sesame oil, and a handful of pork floss. Fold into sticky rice balls (Cifantuan) along with pickled radish and fried dough sticks.