Pork Rousong (Floss)

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Pork Rousong (Floss)

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Adjust Servings:
2 pounds Pork Sirloin Cut into 2-inch by 2-inch pieces
2 stalks Scallions Cut into 2-inch pieces
Size of thumb Ginger Thinly sliced
2 Star Anise
1 medium piece Rock Sugar
6 cups Water
3 tablespoons Light Soy Sauce
3 tablespoons Dark Soy Sauce
Stir-Fry Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Sugar
1 tablespoon Five Spice Powder

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Healthier version made at home without preservatives or additives, this light and fluffy Pork Rousong, also known as pork floss or pork sung, is perfect to eat on its own, as a topping to many foods like congee or as a filling for various buns and pastries

  • 1 hour 50 min
  • Serves 10
  • Easy


  • Stir-Fry Sauce



Need an idea for how to use or eat Pork Floss? Make these sweet and savory Pork Floss Buns!


Note: Store in a refrigerator for up to a week



Place pork, scallions, ginger, star anise and rock sugar in a large pot. Pour enough water (about 6 cups) over the pork to cover it completely. Add light soy sauce and dark soy sauce. Turn heat to medium low and simmer for 1 hour.

If necessary, add water to the pot periodically so that the pork is always submerged in water.

When done cooking, do not discard the cooking liquid since it will be used for Step 4.

Note: Light soy sauce is saltier than dark soy sauce, while dark soy sauce is sweeter. The combination of both is what makes the pork taste both sweet and savory.


Remove pork from cooking liquid and place in a clean and empty pot. Let it cool for 10 minutes, then using your fingers, shred the pork meat into really thin strands.


Make stir-fry sauce by combining dark soy sauce, oyster sauce, sugar and five spice powder in a small bowl.


In a large frying pan over high heat, add shredded pork then add enough of the cooking liquid from Step 1 to barely cover the pork - the pork should not be completely submerged in water.

Stir fry until almost dry and liquid is evaporated, about 30 minutes.

Lower heat to medium, add stir fry sauce and continue stir frying until pork is crispy and very dry, about 10 minutes. Constantly dab spatula into pork to continue shredding it into smaller pieces.

Remove pork from pan and use as desired. Enjoy!

Rebecca Chan

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