Menu Close

Pork Floss – Rousong

Pork Floss - Rousong
Jump to Recipe Print Recipe

Rousong, also called meat wool, meat floss, pork floss, flossy pork, pork sung or yuk sung, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. Rousong is used as a topping for many foods, such as congee, tofu, and savoury soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own. Rousong is a very popular food item in Chinese cuisine and Taiwanese cuisine.

Production

Rousong is made by stewing cuts of pork in a sweetened soy sauce mixture until individual muscle fibres can be easily teased apart with a fork. This happens when the collagen that holds the muscle fibres of the meat together has been converted into gelatine. The teased-apart meat is then strained and dried in the oven. After a light drying, the meat is mashed and beaten while being dry-cooked in a large wok until it is nearly completely dry. Additional flavourings are usually added while the mixture is being dry fried. Five kilograms of meat will usually yield about one kilogram of floss.

Other versions

In Muslim majority Hausa cuisine, dambu nama is a dry shredded beef snack, similar to Rousong. It is fried and heavily spiced in its preparation.
A very similar product is pork fu (肉脯; pinyin: ròufǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than rousong, and has a more fibrous texture.

Pork-less versions

Fish can also be made into floss (魚鬆; yú sōng), though initial stewing is not required due to the low collagen and elastin content of fish meat.

In Muslim majority Indonesia, beef floss is the most popular variant, and meat floss is commonly called abon. Malaysian Muslims make and consume meat floss made from chicken or beef called Serunding, which is a popular delicacy during Ramadan and Eid al-Fitr.

Pork Floss - Rousong

Rousong is used as a topping for many foods, such as congee, tofu, and savoury soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Course: Snacks
Cuisine: Hong Kong, Macanese, Malaysian, Singaporean, Taiwanese
Servings: 8 cups
Calories: 270kcal
Author: The Cook

Ingredients

  • 1.25 kg pork shoulder
  • cups water
  • 1 tablespoons dark soy sauce
  • tablespoons light soy sauce
  • 2 teaspoons white pepper
  • teaspoons salt
  • 250 g sugar

Instructions

  • Cut the pork shoulder into 1 cm (½") thick slices. Simmer the slices in 1½ cups water until the pork is soft. (About 1 hour.)
  • Stir in the soy sauces and salt and pepper and continue simmering over a medium heat until there is about ½ cup of liquid remaining.
  • Remove the meat and cut the meat into fairly big pieces then shred into fine shreds with a fork.
  • Put the shredded meat into a wok together with the remaining cooking liquid and stir-fry until almost dry.(Be careful not to burn the floss)
  • Lower the heat and add the sugar while the meat is still moist.
  • Continue to stir-fry over a medium heat until the meat floss is crispy and dry.
  • Remove from wok and use as desired.
Rate & Comment on this this Recipe

Nutrition

Serving: 1cup | Calories: 270kcal | Carbohydrates: 32g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 1202mg | Potassium: 351mg | Fiber: 0g | Sugar: 31g | Vitamin C: 0.9mg | Calcium: 18mg | Iron: 1.5mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

You might also like :

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.