Chinese Flaky Pastry
60 min · 781 kcal · Asian
Rousong
Chinese pork floss, lean pork braised with soy, sugar and star anise until it falls apart, then shredded and dry-fried over low heat into fine, sweet-savoury golden threads. Eaten over rice or congee, in bread rolls, or straight from the jar.
Instructions
- Trim 250 g of pork shoulder of every scrap of fat, skin and sinew, any fat left behind will stop the floss drying properly. Cut it with the grain into chunks about 4 cm across.
- Put the pork in a small saucepan, cover with cold water and bring to the boil over high heat. Skim off the grey scum for 1-2 minutes, then drain the meat and rinse it under warm water.
- Return the pork to the clean pan with 400 ml of water, 2 slices of ginger, 1 spring onion, 1 star anise, 1 tbsp of Shaoxing wine, 1.5 tbsp of light soy sauce, 0.5 tsp of dark soy sauce, 1 tbsp of caster sugar and 0.25 tsp of salt. Bring to the boil, then cover and simmer very gently for 90 minutes, until a chunk crushes to threads under light pressure from a fork.
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537kcal
58gprotein
35gcarbs
19gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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