pork floss

A recipe for soft braided bun topped with pork floss, green onions and sesame seeds.

Braided Pork Floss Green Onion Buns

g all-purpose flour

g active dry yeast

260 g warm water

sugar

tsp sea salt

vegetable oil

C pork floss

C chopped green onion

sesame seeds (optional)

In a large stand mixer bowl, add the flour, salt, egg, and oil. Set aside.

In another small bowl, add the warmed water/milk, sugar, and dry yeast. Stir and let the yeast activate, about 2-3 minutes.

Once yeast has been activated, add the mixture to the flour, attach the dough hook and turn on the mixer to low-medium speed. Knead for about 7-8 minutes, until the dough is smooth and shiny.

Transfer the dough to a lightly greased bowl, cover, and let it double in size, about 1 hour 30 minutes, depending on how warm your environment is.

Divide the dough into 10 equal portions.

Roll each dough into a rectangle about 6&quot; by 3&quot;. Brush the top with the remaining beaten egg. Add about 1 Tbsp pork floss and 1 Tbsp chopped green onion over top of the dough. Roll the dough lengthwise into a long cigar, pinching the seams.

With the dough facing you like the letter "I," use a sharp knife and make a slit in the middle of the dough, leaving about 1 inch uncut at the top. You will have two pieces, but it will still be joined at the top.

Carefully braid the two pieces of dough, pinching at the bottom and twist the entire piece of dough. (This is where it can get a little messy).

Tie the dough into a knot and place it onto a parchment lined baking sheet. If there is pork floss and green onion that have fallen off, just pick it up and nestle it back onto the bun.

Preheat oven to 350°F.

Let the buns rise for another 20 minutes, until dough is slightly puffy.

Brush the tops with the remaining beaten egg and sprinkle sesame seeds if you wish.

Bake at 350°F for 20-25 minutes, until golden brown. Serve warm.

These pork floss crackers are crispy, crunchy and addictive. They are a perfect quick snack and can be gone in no time!

Crispy Crackers with Pork Floss

dumpling dough skin (32 pieces)

corn oil

pork floss or chicken floss

cheddar cheese (grated)

Lay dumpling dough skin on a lined baking tray

Brush some oil on both sides of the dough skin.  Then sprinkle pork floss on top and grate some cheddar cheese over it.

Place the tray in the preheated oven at 180 deg C in the lowest rack of the oven and bake for 5 minutes or until the edges are lightly browned. Then switch oven to bottom heat and continue to bake the crackers for another 2 minutes. This will prevent the pork floss get burnt easily. **bake for another 1-2 minutes if you find the crackers are not crusty enough**

The articles show you how to make meat floss (rousong 肉松), the traditional Chinese snack to be eaten alone or with buns, salad, and tofu.

Meat floss- How to make rousong (Chinese-style pork floss)

water

tbsp light soy sauce

tbsp oyster sauce

tsp dark soy sauce

star anise

cinnamon

salt

pork tenderloin

Bring enough water to a boil to submerge...

Bring enough water to a boil to submerge all the pork pieces.

Add the light soy sauce, oyster sauce, dark...

Add the light soy sauce, oyster sauce, dark soy sauce, sugar, and salt to the water.

Add the star anise and cinnamon stick.

Cut the pork loin into 1-2 inches pieces,...

Cut the pork loin into 1-2 inches pieces, and simmer with the liquid.  

Remove the star anise and the cinnamon stick...

Remove the star anise and the cinnamon stick from the pork.

Break up the pork into smaller pieces by...

Break up the pork into smaller pieces by using a wooden spatula. This step helps shorten the time until the pork is soft and tender.

Once the pork is tender and easily breakable,...

Once the pork is tender and easily breakable, cook until the liquid evaporates. Remove and cool.

Transfer the pork into a plastic bag and...

Transfer the pork into a plastic bag and bash it with a wooden roller to brakes up the meat further. 

Place the broken meat pieces in a large...

Place the broken meat pieces in a large skillet or wok.

Heat the pork until dry and fragrant over...

Heat the pork until dry and fragrant over low temperature. You must keep stirring it continuously to ensure it will not burn at the bottom. 

When it is completely dry, remove to let...

When it is completely dry, remove to let it cools. 

Store in an airtight container at room temperature.

https://mediavine-res.cloudinary.com/video/upload/g2ivslcdofffckcefvq4.mp4

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Top 3 pork floss recipes from across the web

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The most viewed pork floss recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine