Posted on | October 12, 2010 | No Comments
What is that fluffy stuff on the top of buns and pastries? It’s a chinese delicacy known as floss! Officially it’s called Rousong but more widely known as meat floss or pork floss that can be eaten on it’s own as a treat or used as a topping for congee, tofu, soy milk and as a filling or topping for buns, breads and pastries.
If you asked me to describe what it looks like I’d say a curly mop of dolls hair, but in the cuisine world it could be described as being similar to fibrous cotton candy (aka fairy floss).
Pork floss is made by stewing cuts of pork in sweet soy sauce for flavour. The fibres in the pork are then teased apart with a fork, strained and dried in an oven. After light drying the meat is mashed and dry cooked in a wok until completely dry and is light and fluffy in texture. (Additional flavour can be added whilst drying as well)
Nutrition Information for Pork Floss:
Serving size: 1 tablespoon
- Energy: 17 Calories
- Protein: 1.5g
- Carbs: 2.2g
- Fat: 1g
Serving size: ¼ cup (17g)
- Energy: 66 Calories
- Protein: 5.5g
- Carbs: 8g
- Fat: 4g
Note: 390 calories per 100 grams (1 cup is approx 70g)
This doesn’t make too much of a dent in your daily calorie budget, but it’s definitely not guilt-free and to be eaten often. Most of the calorie content comes from the sugar in the sauce and does contain a decent amount of fat due to the the oil as it’s dry fried. The other unhealthy nasty is that it contains MSG (flavour enhancer with severe side effects) and a decent amount of sodium due to the soy sauce.
Therefore my advice is to eat it sparingly and use it only as a treat every now and then. Enjoy!