Pork Sung

Pork sung has become one of my favorite snacks since I discovered its deliciousness. Also known as pork floss or meat wool, it is a sweetened and seasoned dried meat product made from finely shredded pork. Below are some of my reflections and insights about pork sung.

Pork sung is made by stewing pork in a mixture of soy sauce, sugar, and spices until it is tender and can be easily shredded into thin strands. The pork is then dried in the sun or in a dehydrator until it is crispy and brittle. The end result is a sweet and savory meat product that can be eaten on its own or used as a topping or filling in other dishes.

Beef jerky originated in the Mongol Empire, around the 11th century. Genghis Khan and his cavalry ate beef jerky and milk powder as their dry rations during their campaigns in Eurasia. Because it was easy to carry, it was often used as a supply food for long-distance marches. The cavalry would take about half a pound of beef jerky, put it in a skin bag that they carried with them, and add some water.

They would then hang the bag on the horse’s back and the jerky would dissolve into a porridge-like substance through the vibrations produced by the horse’s gallop, which they would eat. This is currently recognized as the earliest record of beef jerky consumption in the world.

One of the things I love about pork sung is its unique texture. It has a light and fluffy consistency that melts in your mouth and is a bit like cotton candy. The flavor is sweet and savory, with hints of soy sauce and other spices. It is not overly salty or greasy, making it a healthier snack option than many other processed foods.

Pork sung is a versatile ingredient that can be used in many ways. It is commonly used as a topping for rice, noodles, or congee, and can also be added to sandwiches, wraps, or salads for added flavor and texture. In Chinese bakeries, pork sung is often used as a filling for pastries or buns. It can also be mixed with cream cheese or mayonnaise to make a flavorful dip or spread.

Pork sung can be found in Asian grocery stores or online retailers. It is often sold in small plastic containers or packets and can be stored at room temperature for several months. Some brands offer different flavors, such as spicy or garlic, so you can choose the one that best suits your taste preferences.

First, select the meat. The meat must be pure lean meat, and the fascia and fat on the surface of the lean meat must be removed cleanly, otherwise it will become meat floss instead of meat sung.
Cut the meat into pieces about 5 centimeters square, not too big or too small. Then rinse it for a while, and soak it if possible to remove the blood water and reduce the fishy smell as much as possible.
Then start cooking the meat. Yes, to make pork sung, the first step is to boil the meat until it is tender and thoroughly cooked. This will disintegrate the muscle fibers of the meat chunks into threads, making it easier for the next step.

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Here is 500 grams of meat. When cooking, add a few slices of ginger and two or three star anise. After the water boils, skim off the foam, then turn to low heat and stew for three to four hours. Yes, three to four hours, to thoroughly soften the meat chunks.
If you don’t want to wait that long, you can use a pressure cooker to cook for 50 minutes.

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You can see that this is the meat chunks after cooking for three to four hours. It will easily fall apart with a gentle touch, even if it is fully cooked. At this point, don’t panic and take it out. Instead, start seasoning it now, because it will be difficult to fully flavor it once it’s taken out. Add 10 grams of cooking wine, 3 grams of salt, 50 grams of sugar, and 35 grams of soy sauce to the pot. This ratio will make the pork sung less sweet than the pre-packaged ones in the supermarket. If you like it sweet, you can double the amount of sugar to 100 grams.

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After adding the seasoning, continue cooking until the water in the pot is completely dried out. This will allow the meat chunks to fully absorb the flavor. (Although I have already crushed the meat chunks into pieces.)

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Then take out the meat and roll it with a rolling pin to completely crush it.

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The crushed meat crumbs already have a bit of the appearance of pork sung. But of course, it’s not done yet. Although it already has flavor and appearance, there is still a lot of moisture in the meat, making it wet and sticky when eaten.
You need to continue to stir-fry the meat to dry out the moisture and create a crispy and fragrant texture. Stir-frying pork sung is not a process that can be rushed. It requires patience and the lowest possible heat. In theory, it should be stir-fried for more than an hour to create a uniform and soft texture. If the heat is too high and it is quickly stir-fried until cooked, it will be uneven and hard.
Only by using the lowest heat and slowly stir-frying to dry out the meat, can it become soft and uniform. So be patient and take your time.

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I didn’t stir-fry for one hour. I stir-fried for more than 40 minutes until it became soft, dry, and fluffy. Pork sung can be stored for a long time and eaten slowly.

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Pork sung is a delicious and versatile snack that I highly recommend trying. Its unique texture and sweet and savory flavor make it a satisfying and healthier alternative to other processed snacks. Give it a try and let me know what you think!