Pork Floss

I said it. I laid it out there. Pork floss. Many, I would think, have not seen, nor tasted pork floss before. There are a number of different names for it, however the generic term is simply pork floss. You will be amazed at some of the great things you can find at your local Asian store, and this was no exception. When I first saw this, I immediately thought of the beef jerky tins I would buy in elementary school. I loved them. I love pork floss.

Pork Floss Recipe

Pork floss is basically a dried meat mixture that is shredded into fibers and used in plenty of Asian dishes. It’s cool to say the least. When I first opened the pork floss, I took a big pinch and shoved it into my mouth, just like those good old elementary school days. It was not what I expected, but it was great. I was surprised that it was a bit sweet, and not that salty. I immediately thought of having this for breakfast. It was good.


  • 2 tbsp pork floss
  • 1 cup of cooked rice
  • 1 fried egg

Start by cooking your egg in a bit of oil. Cook it so that you end up with a sunny side up egg. You want the creaminess of the yolk to pour into your rice, and mix with your pork floss.

To bowl, add the rice into a small bowl, top with the fried egg, and top with pork floss. The rest is pretty self explanatory. Dig in.

The creaminess of the egg when mixed into the rice and eaten with the pork floss is well, pretty great. This is not only great for breakfast, but also a good meal any time of the day. So remember, pay a visit to your local Asian market. Look around, and pick up some pork floss!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Pork Floss”

  1. Most Chinese call it “sung” which directly translate as the equivalent of loose/fluffy … Well, technically the direct translation is meat sung but everyone knows its pork meat. Most people et it with rice porridge but can be eaten with anything you might normally et with a slice of meat. Now made in the USA.

  2. One of my memories from visiting Hong Kong as a child, was my grandfather calling me to the breakfast table. He’d take a pile of sung, and fold it into a piece of white bread. Aside from making me eat it in one bhite (not easy), it was and still is one of my weird ways of enjoying it.

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