Add this fluffy shredded pork to everything from steamed rice and baked goods to pasta and even pizza.

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Max the Meat Guy	2023-05-15 21:22:06	3,130,930 Views	View on YouTube View Channel

I turned pork into cotton candy

Serious Mealtimes / Robyn Lee

I may be one of the few Chinese people who isn’t a huge fan of congee. At least not when I was growing up. As a child seeing Chinese rice porridge didn’t give me the comforting feeling of a mother’s loving touch that it did for many of my friends (my mother never made congee; she wasn’t a fan of it either) but it did make me think “Aargh what the hell… [swipes rice grains in cloudy water]…why…what did the rice do to deserve this bland watery grave? And what did I do to deserve it?” (Considering that all the congee I’ve eaten as an adult is far better than the congee I grew up with I must have grown up with some particularly bland congee.)

But there was one thing about eating congee that I did like: covering it in pork floss also known as meat floss and meal floss in English and rousong in Chinese. It’s kind of like cotton candy—if cotton candy were made from dry fluffy finely shredded pork flavored with soy sauce and sugar and looked like sloppy clumps of dryer lint. (Think “pork floss” sounds weird? How about “pig fluff”?…yeah that’s not going to work.) Pork floss dissolves quickly under the influence of saliva and teeth but before it disappears it releases a wave of sweet salty and porky goodness. Not a strong wave but not a subtle one either. Think of it as fluffy pork.