Pork Fu / Pork Sung


Pork Fu / Pork Sung [Pork Floss, Meat wool, Meat floss, (English); Rousong (China); Thit Chà Bông (Viet)]

Pork Fu and Pork Sung (slightly different process) are very popular in Chinese cuisine, particularly as a topping to add flavor to bland ingredients such as rice congee and tofu. Most sold here in Los Angeles are from Taiwan.

These products are made by cooking pork in a soy sauce broth so long that all the connective tissue is dissolved out. The meat fibers can then be teased apart and dry fried to remove moisture. Sung has much shorter fibers, is dry fried longer and has more of the flavoring ingredients. Typical ingredients: pork, sugar, soy flour, soy sauce, lard, salt, msg.

Of course, I tell people pork floss is belly button lint collected from pigs. Imitations made of beef, fish, and chicken are made in Muslim regions of East and Southeast Asia, but I've seen none for sale here in Los Angeles.

More on Pork Products.


Buying:

  Here in Los Angeles, every Asian market is well stocked with at least one brand of pork fu and pork sung. They are usually way up on the top shelf. It is packed in plastic tubs, the smallest being 4 ounces, the largest about 1 pound.

Storage:

  Kept in it plastic tub with the lid firmly placed, it should keep for months in a cool dry location.

ap_floss 220202   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegaden.com - Photos on this page not otherwise credited are © cg1 - Linking to and non-commercial use of this page permitted