Homemade Pork Floss Made with a Stand Mixer and Oven

Steps

1. 1

   Step 1

   

   Cut the pork loin into pieces along the grain. Make the pieces fairly long — the meat shrinks after cooking, and short pieces are more likely to break down into powder instead of floss.

   ✅ Done when: The pork is cut into long, evenly sized pieces with the grain running lengthwise.

2. 2

   Step 2

   Blanching (chao shui) ↗
   

   Place the pork in cold water and heat it to draw out the blood and impurities.

   ✅ Done when: The water comes to a simmer and grayish scum rises to the surface as the blood cooks out.

3. 3

   Step 315 min

   

   Lift the pork out and transfer it to an electric pressure cooker. Add the scallions, ginger, a few drops of cooking wine, a little oil, and a little salt. You may also add half a carrot. Add water to just cover the pork and select the beans program. If using a stovetop pressure cooker, cook about 15 minutes after the pressure comes up.

   ✅ Done when: The cooker has completed its cycle (or reached full pressure and held it for about 15 minutes) and the pork inside is cooked through.

4. 4

   Step 4

   

   Cook until the meat can be gently pulled apart, then remove it and drain well.

   ✅ Done when: The meat separates easily into strands when gently prodded, with no resistance in the center.

5. 5

   Step 5

   

   Put the cooked meat directly into the stand mixer bowl and add the oil, sugar, soy sauce, and seasonings to taste. You can also add carrot and beat it in together for a fresher, slightly sweeter flavor, or leave it out.

   ✅ Done when: The drained meat and all the seasonings are combined in the mixer bowl, ready to beat.

6. 6

   Step 61 min

   

   Beat on the mixer's lowest speed for about 1 minute (reference time only) until the meat breaks apart into fine strands. The finer the strands, the fluffier the finished floss.

   ✅ Done when: The meat has broken down into individual fine strands with no large chunks remaining.

7. 7

   Step 720 min

   Low heat
   

   Preheat the oven to 150 C (300 F) for 10 minutes. Spread the meat strands in a flat layer on a baking sheet and bake for about 15 to 20 minutes, turning the meat every 5 minutes during baking.

   ✅ Done when: The meat strands are noticeably drier after 15 to 20 minutes at 150 C, having been flipped every 5 minutes.

8. 8

   Step 81 min

   

   Return the baked meat to the stand mixer and beat on speed 2 for 1 minute.

   ✅ Done when: The partially dried meat breaks back down into loose, evenly shredded strands.

9. 9

   Step 915 min

   Low heat
   

   Put the meat back into the oven and continue baking for 10 to 15 minutes, turning the floss frequently as it bakes.

   ✅ Done when: The floss is drier and fluffier after 10 to 15 minutes, with regular flips to prevent scorching.

10. 10

    Step 102 min

    

    Beat the pork floss in the stand mixer on speed 2 for about 2 minutes more.

    ✅ Done when: The floss becomes more uniform and airy after about 2 minutes of beating.

11. 11

    Step 1110 min

    Low heat
    

    Return the floss to the oven to dry further. You can lower the oven temperature to 120-130 C (250-265 F) and bake for 10 minutes. Keep flipping the floss during this step and watch it closely — it is best not to leave the oven unattended, or it can easily overbake.

    ✅ Done when: The floss is thoroughly dried and holds its fluffiness after 10 minutes at 120-130 C, with no browning beyond golden.

12. 12

    Step 121 min

    

    After taking it out, beat the floss on mixer speed 1 for about 1 minute. If you like a softer floss, the process ends here.

    ✅ Done when: The softened floss is evenly fluffed after about 1 minute on the lowest speed.

13. 13

    Step 138 min

    Low heat
    

    For a crisper floss, return it to the oven for about 8 more minutes, flipping often, and taste — once it smells and tastes crisp and fragrant, take it out. Beat on mixer speed 1 for about 30 seconds, then stir in toasted white sesame seeds. The sesame pork floss is done.

    ✅ Done when: A taste test confirms the floss is crisp and fragrant, with toasted sesame evenly mixed in.

14. 14

    Step 14

    

    The finished floss is golden in color with a crisp, snappy texture.

    ✅ Done when: The floss shows an even golden color and a crisp, brittle texture.

15. 15

    Step 15

    

    Pack the floss into a container and it is done. The crisp floss melts in your mouth — try making it once; you may well fall in love with it.

    ✅ Done when: The floss is fully cooled and sealed in its storage container.

16. 16

    Step 16

    

    For reference: beat the floss using the flat beater (paddle) attachment shown, not the dough hook or whisk.

    ✅ Done when: The paddle attachment is correctly seated on the mixer before beating begins.