Who can resist these sweet-salty, melt-in-your-mouth pork floss morsels? They’ve been a beloved treat in Asian cuisine for generations, and I’ve had a soft spot for them for as long as I can remember. Growing up, there was always a jar of pork floss in my 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 tasty addition to many Chinese dishes, with a history that goes back centuries. Its origins trace back to China during the Qin Dynasty (221-206 BCE), where it was originally created to preserve meat. Pork was shredded into delicate strands and cooked with seasonings, allowing it to be dried and stored for long periods. This made it a valuable protein source for Chinese travellers and soldiers on long journeys or military campaigns.
Over time, people began to appreciate the unique texture and flavour of pork floss, and it became a staple in traditional Chinese cuisine. Today, it’s gained popularity worldwide, appearing in all kinds of recipes, from classic dishes to modern creations. Originally used as a preservation method, pork floss has grown into a well-loved ingredient that adds flavour to meals around the globe. Whether it’s sprinkled on congee, added to a sandwich, or enjoyed on its own as a crispy snack, pork floss has become a versatile favourite in many kitchens.
Thermomix: Your Shortcut to Homemade Pork Floss!
I’ve had this recipe saved in my Cookidoo for a while but never really felt motivated to try it, thinking it would be too time-consuming. The idea of making pork floss at home never really crossed my mind until I realized how easy it was with my Thermomix. I was surprised by how quickly and effortlessly it came together. All I had to do was gather the ingredients and let my Thermomix do the work—no more hand-shredding!
What I really appreciate is the precise temperature control, which ensures the meat cooks and dehydrates evenly without any risk of burning. Plus, being able to adjust the ingredients and quantities means we can enjoy it without any additives or preservatives. Now, my son is excited to give it a try on his own next time.
I doubled the recipe and made a few changes. I reduced the amount of sugar, though I might cut back even more next time. I also added Chinese five-spice powder, and it smelled and tasted amazing!
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 |
