Homemade Original Pork Floss — Easy Enough for Beginner Cooks

Steps

1. 1

   Step 1

   

   Cut the pork into chunks along the direction of the grain.

   ✅ Done when: The pork is cut into even chunks with the grain clearly visible on each piece.

2. 2

   Step 2

   Blanching (chao shui) ↗
   

   Place the pork in a pot, cover with cold water, and bring to a boil.

   ✅ Done when: The water reaches a full rolling boil.

3. 3

   Step 3

   

   Once the water boils, a layer of blood-colored foam will rise to the surface.

   ✅ Done when: Grayish foam is visibly floating on the surface of the boiling water.

4. 4

   Step 4

   

   Skim off the foam with a spoon.

   ✅ Done when: The surface of the water is clear, with no remaining foam.

5. 5

   Step 5

   

   Transfer the pork chunks with chopsticks into an electric pressure cooker and pour in the cooking liquid, leaving the sediment at the bottom of the pot behind. Add the cooking wine and ginger slices (the author used ground ginger because fresh ginger slices were unavailable).

   ✅ Done when: The meat, liquid, cooking wine, and ginger are all in the pressure cooker, with the sediment left behind.

6. 6

   Step 615 min

   High heatSimmering (dun) ↗
   

   Close the lid and cook on the meat setting, holding pressure for 15 minutes.

   ✅ Done when: The pressure cooker has held pressure for 15 minutes on the meat setting.

7. 7

   Step 730 min

   

   This step is important. Once the pressure valve drops, remove the pork chunks after about half an hour while still hot — surface moisture evaporates easily while the meat is warm. If any moisture remains, pat it dry with paper towels.

   ✅ Done when: The meat is hot to the touch and its surface feels dry, with no visible moisture.

8. 8

   Step 8

   

   This step is also important. While the meat is still warm but no longer too hot to handle, place it in a zip-top bag and press it into shreds with a rolling pin — this is very easy while the meat is warm.

   ✅ Done when: The pork has been pressed apart into individual shreds.

9. 9

   Step 9

   

   These are the pressed pork shreds.

   ✅ Done when: The meat is fully separated into fine shreds.

10. 10

    Step 10

    

    This step matters most. Rub the shreds vigorously between your hands, the way you would scrub a sock, pressing hard — firm pressure is essential. This method fluffs the shreds into floss very quickly.

    ✅ Done when: The shreds have begun turning into a fine, floss-like texture.

11. 11

    Step 115 min

    Marinating ↗
    

    Within just a few minutes, the shreds rub down into a fluffy, floss-like state — nearly dry with almost no moisture left. Add the light soy sauce, oyster sauce, sugar, and salt, and mix well by hand. Adjust the seasoning to taste.

    ✅ Done when: The pork is dry and fluffy, and the seasonings are evenly mixed in.

12. 12

    Step 12

    Low heatStir-frying ↗
    

    Put the floss in a nonstick pan and stir-fry constantly with chopsticks over low heat, being careful not to scorch it. A lot of steam rises at first; once the steam stops, the floss is very light and fluffy with essentially no moisture left, and it is done. For a crisper texture, stir-fry a little longer — this also keeps better.

    ✅ Done when: No more steam rises from the pan and the floss feels light and fluffy.

13. 13

    Step 13

    

    Homemade floss is reassuring and very easy to make. Stir in toasted sesame seeds or snipped nori for seaweed floss, or add chili powder for a spicy version. Finished pork floss is delicious however you eat it.

    ✅ Done when: The finished floss is fully cooled and ready to serve or store.