Yusheng
30 min · 393 kcal · Lunch & dinner · Asian
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.
Method
- 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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