Pork Fu: A Savory, Fluffy Delicacy from Chinese Cuisine

Pork fu, a unique and flavorful ingredient in Chinese cuisine, has gained popularity worldwide for its versatility and umami-rich taste. This shredded, dried meat product is made from pork and seasoned with a blend of soy sauce, sugar, and other spices, resulting in a sweet, salty, and savory flavor profile.

What is Pork Fu?

Pork fu, also known as meat floss or meal wool, is a type of dried meat made from finely shredded pork. It is characterized by its fluffy texture and cotton candy-like appearance. Pork fu is typically made by cooking pork until tender, then shredding it finely and frying it over low heat until dry. The resulting product is a crispy, flavorful topping that can be added to a variety of dishes.

Types of Pork Fu

There are two main types of pork fu: pork sung and pork fu. Pork sung is the more common type and is made from pork that has been cooked, shredded, and fried until crispy. Pork fu, on the other hand, is made from pork that has been cooked, shredded, and then fried until it is less crispy and less shredded than pork sung.

How to Use Pork Fu

Pork fu is a versatile ingredient that can be used in a variety of dishes. It is commonly used as a topping for rice, noodles, and soups. It can also be used as a filling for sandwiches, wraps, and dumplings. Pork fu can also be added to baked goods, such as bread and pastries, for a savory flavor.

Nutritional Value of Pork Fu

Pork fu is a good source of protein and fat. It also contains a number of vitamins and minerals, including iron, zinc, and vitamin B12. However, it is important to note that pork fu is also high in sodium and should be consumed in moderation.

How to Make Pork Fu

Pork fu can be made at home, but it is also widely available in Asian grocery stores. If you are making pork fu at home, you will need the following ingredients:

  • 1 pound of pork shoulder
  • 1/2 cup of soy sauce
  • 1/4 cup of sugar
  • 1 tablespoon of cornstarch
  • 1 teaspoon of ground white pepper
  • 1/2 teaspoon of salt
  • 1/4 cup of vegetable oil


  1. Cut the pork shoulder into thin slices.
  2. In a bowl, combine the pork slices, soy sauce, sugar, cornstarch, white pepper, and salt. Mix well.
  3. Heat the vegetable oil in a large skillet over medium heat.
  4. Add the pork mixture to the skillet and cook, stirring occasionally, until the pork is cooked through and the liquid has evaporated.
  5. Reduce the heat to low and continue to cook the pork, stirring constantly, until the pork is dry and crispy.
  6. Remove the pork fu from the skillet and let it cool before storing it in an airtight container.

Pork fu is a delicious and versatile ingredient that can be used in a variety of dishes. It is a good source of protein and fat, and it also contains a number of vitamins and minerals. If you are looking for a unique and flavorful way to add some extra protein to your diet, pork fu is a great option.

Pork Floss – 肉松 – Ròu Sōng / cooking technique / long shelf life without additives


What is pork fu used for?

Culinary use Meat floss is used as a decorative and flavorful topping for many foods, such as congee, tofu, rice and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own.

What’s the difference between pork fu and pork sung?

There are two common kinds of pork floss: pork sung and pork fu. Wikipedia calls pork fu a variation of pork sung that’s less fried and less shredded.

Does pork fu need to be refrigerated?

Since it is a dried product, pork floss is relatively shelf-stable and easily stored in its big plastic jar for maximum freshness.

What is pork floss made of?

It just involves a slow braise followed by some stirring and flaking-apart as each shred becomes dry and crisp. Most versions are made from pork, but this wispy confection can also be spun up with fish, chicken, soybean, or vegetables, and mixed with dried seaweed or spices for an extra kick.

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