” It’s savoury-sweet kinda thing, you know, obviously, but also smokey around where a mixed aroma of coconut, butterscotch and bacon meet and greet. “
What in the world is pork floss?!
And where the hell do you get palm sugar?! Or both, for that matter?!
Ok fine, so I knew this is gonna be a hard pitch. And I’m probably not helping my case when I tell you that pork floss, invented by an anonymous Chinese likely on a night of massive insomnia, is a brownish cotton ball made of predominantly pork, which is cooked, shredded, then painstakingly dehydrated while being tumble-fried inside a wok until what used to be muscle tissues have then transformed into super fine, fiber-like fluffs. Whaaat?! And as if that’s not mind-bending enough, its flavor profile wonders in between savoury and sweet with a maple bacon or jerky-like porkiness oozing into your sensory space as your mouth grapple to understand this textural anomaly.
It’s really just like any other culinary ingenuities that took form initially as a means to tackle food preservation before refrigeration, but ended up being cherished by its culture even till this day. Stretching from southern China down to Southeast Asia, hey, pork floss matters. For every skeptics, there also stands a loyalists who would cradle and defend this “porky cotton” if you will, against the world’s cynical suspicion. I too, love this shit.
Having said that, pork floss is not a stand-alone item. It needs companies. And as it has been increasingly branching out from its traditionally more savoury roles towards making collaborative debuts in, of all things, sweet pastries all across Asia, I feel it’s time for this surprisingly multi-faceted talent to be introduced to a more internationally recognized platform.
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