Skip to main content
Food Advertising by

Pork Floss

My family likes to eat meat floss, be it chicken or pork and this is getting to be very expensive these days especially with the approaching Chinese New Year.  So I tried my hands to make this with the slow cooker to  soften the meat and was quite pleased with the result.  If you don't mind the hours of standing and frying the meat till it becomes floss, then it's not a bad idea to make this a gift for CNY!

I made a peanut butter sandwich with this pork  floss or you may opt to serve it with white porridge.  Do keep the floss in a container and store it in the fridge as there's no added preservative.

Recipe for Pork Floss

    • 700 gm pork shoulder               
    • 3.1/2  Tbsp light soya sauce
    • 150 gm rock sugar or to taste
    • 1 tsp dark soya sauce
    • 3/4 cup water
    • Some seasalt and pepper to marinate the pork
    1.  Marinate the meat with some salt and pepper for an hour or more.
    2. Put the meat into a slow cooker, add in all the sauces, rock sugar and water.  Cook on high for 4 hours.
    3. Remove the meat and shred with a fork.
    4. Transfer the shredded meat onto a non-stick pan, add in the stock, lower the heat and fry the meat constantly with a wooden spatula and tear the meat with a pair of chopsticks.  Fine tune to desired taste.
    5. Keep on frying until the meat floss is dry and crispy.  This may take about an hour.
    6. Let cool and store in an air-tight container.  Keep refrigerated.


  1. Oh my made your own pork floss? It looks very delicious. I need to gather all the patience I have before I dare to try.....haha. I think it's quite like cooking bean paste....need tonnes of patience.

  2. Oh wow, I never had in mind that I can make this at home. I would love to have this with sandwich. Simply delicious.

  3. Good morning Cheah, This is awesome! I've never thought pork floss is prepared in this way. Thank you for sharing this amazing recipe :)

  4. Yeah, I like to sandwich this on bread and I dont mind receiving it as a gift from No-Frills Recipes. Haha .... dont keep me waiting for too long ok?

  5. Hi Cheah, I did this before. Not too bad but I will buy cos' we don't take much of it.

    1. If your family doesn't take it much, then it's more economical to buy!

  6. well done! this looks so good, you can start selling pork floss now, hehe

    1. Doubt I'll start a business with this, my legs will hurt, ha! ha!

  7. Can I replace pork with chicken breast meat instead?

    1. Yes, you can and add in some Chinese cooking wine if you like.

  8. This is so good I remember a blogging friend sending me some I added to pizza ;-)

  9. i never thought of doing pork floss myself! how wonderful of making your own pork floss especially for gifts!

  10. Can send some for me, looks so good like store bought. Ya. Nowadays everything are so expensive , we have to make our own.

    1. I'm sure you can do this too, Sonia. Sonia memang boleh!

  11. My family love pork floss. I grew up with pork floss too. In bread and in porridge. Will definitely give this a try soon.

  12. Cheah,
    Ohhh! This is my kids favorite.
    I believe the time of standing to cook is worth while because it is homemade.Homemade is always more tasty.
    Between,would like to know can I marinated the pork over night in fridge? Thanks:)


    1. You can pat dry the meat, then sprinkle some salt and ground pepper, mix into the meat. Leave it at room temperature for about half an hour, then cover it with cling film or put into a container with cover, put into the fridge. Most of the time I marinate my meat overnight, tastes much better.

    2. Hi Cheah,
      Thank you so much fit the tips!

  13. Oh YUM! It's been ages since I had this! So mouthwatering!

  14. Thank you for sharing the recipe on meat floss.
    I tried it, but I tweaked the recipe a little. I added 1 tsp of 5-spice powder and used a pressure cooker to cook the meat (instead of boiling it for 4 hours).
    Turned out really, really flavorful.
    I live in Tokyo and it was wonderful to enjoy some home made meat floss.
    Would try with chicken next time, or make it a little spicy.
    Thank you. Looking forward to trying your bak kwa recipe in the near future.

    1. Yes, it's very much time consuming to cook the pork in a pressure cooker. The addition of 5 spice powder gives the extra aroma. Glad that you tried my recipe and thanks for dropping by.


Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!

Steamed egg with minced pork  ~   猪肉蒸水蛋

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.

Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.

Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.

Hawaiian Biscuits  ~  夏威夷饼

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…