What is Pork Floss?

Pork floss, also known as rousong, is a cherished condiment found in many Asian kitchens. Imagine a light, airy texture akin to cotton candy, but instead of sweet flavors, it presents an explosion of savory, sweet, and umami goodness. Its unique texture — a combination of soft and crunchy — makes pork floss a versatile ingredient that enhances a variety of dishes.

Using Pork Floss in Your Cooking

Pork floss can be easily integrated into numerous recipes, enriching them with flavor and texture. Sprinkle it on shrimp congee, stuff it into soft bao buns, or use it as a topping for rice bowls. It pairs wonderfully with eggs that have golden, jammy yolks and pickled vegetables. One popular dish highlighting pork floss is bánh tráng nướng, or Vietnamese pizza, in which crispy rice paper is topped with sweet chili jam, eggs, and green onions, finished off with a hearty layer of pork floss.

Pork Sung vs. Pork Fu

When shopping for pork floss in Asian grocery stores, you’ll likely encounter two main variants: pork sung and pork fu. While both are made from shredded and dried pork, they differ in texture and flavor. Pork fu is less fried, yielding larger, fluffier pieces that absorb moisture well, making it an excellent topping for rice porridge. In contrast, pork sung undergoes longer frying, resulting in a more compact texture and a stronger flavor, ideal for sandwiches or bao buns. With such variety, pork floss offers endless opportunities for culinary creativity.