(upbeat jazz music)
- Hi, I'm Beryl,
and the theme of today's episode
is pork floss. - Pork floss!
(angelic music)
So you might be here in this video being like
"Hold up hold up, what is pork floss?"
"I clicked because it sounds kind of cool."
You are in the right place.
Pork floss is a dried meat product that
originates out of China.
And in essence, if you can imagine cotton,
but cotton made out of pork,
that is definitely the texture and
the vibe of what this is.
It can be made with a bunch of different products,
but in this case, because I am using pork floss,
the pork is stewed with a bunch of spices for a long time,
until the fibers kind of break down and
it can be pulled apart and it's dried.
And it's used as a topping on a lot of things
in Eastern Asian cuisines.
I did a video where I had pork floss on toast
a little while ago,
and then I had this tub of pork floss.
And I think that probably happens to a lot of people.
You buy something for one recipe and then you're like,
"Cool, cool, cool, cool, cool."
"What do I do with the rest of it?"
So I asked all of you,
"What do I do with the rest of my pork floss?"
And y'all came through.
So this is pork floss, five ways.
The artist today is Mireu, she's from Indonesia.
And she said during the pandemic,
she was spending a lot of time outside and got
really inspired by mushrooms.
Thus, all of the mushrooms in her illustrations.
Loved them.
I'm leaving a link to where you can follow her online
and check out her site.
Okay. So we're going to start with
the original pork floss recipes,
so you can see where this whole thing started.
(playful adventurous music)
- Hi, my name is Kelly and I'm actually
living in Sydney right now.
And I'm going to introduce you this, my favorite toast,
which is a Taiwanese style taro paste and pork floss toast.
You will need to get some pork floss from
any Asian grocery shop.
So pork floss is actually a dry pork meat product
that has been shredded into this very light,
almost cotton like texture.
It's actually quite,
it's savory in taste and you have to
prepare the paste yourself.
So first of all, you need to buy taro, of course.
And you have to have to mash it to a smooth consistency,
and then you will need to add sugar and
evaporated milk for taste.
Put the taro paste on top of your toast.
And then you put the pork floss on top.
It's actually very tasty from that sweet and savory couple.
And I really like that on toast and sometimes on even
pancakes, on scallion pancakes for breakfast,
or an afternoon tea.
It tastes just, you know, amazing.
It really brings me back a lot of good memory.
Give it a go, I'm sure you'll love it.
- Okay. Pork floss with taro paste.
(crunch)
Mm.
Ooh, this is my jam.
Sweet and savory. Salty, creamy.
What, I want to taste this pork floss on its own.
I don't know how to describe it.
Like cotton candy, pork?
It's kind of disturbing.
It's very soft and salty
and not overwhelmingly meaty tasting.
Like if I didn't know that it was pork,
I don't think that I would know that it was pork.
I would just know it probably wasn't a vegetable.
(crunch)
Both of these ingredients I have never
really had before. (laughing)
It's simple, but the flavors are very complex.
Making the taro paste by the way was actually very,
very easy.
And using the ricer, stroke of genius.
Gives you a very smooth consistency immediately.
No work.
(crunch)
So we are now back in the bearer wearing a yellow shirt and
these super cool cat earrings part of the video.
And I'm now going to make some new recipes with
the pork floss that I have.
Cool.
(cheery adventurous music)
- Hi, Beryl.
My name is Felicia and I'm from Malaysia.
I would like to share with you a super easy and nostalgic
breakfast that you can have with your pork floss.
It's called the pork floss sandwich,
which you can level up by adding a hot dog and
drizzle it with mayo and ketchup or chili sauce,
if you prefer some spice,
and top it off with a fried egg,
if you're feeling a bit peckish.
All you need is toast bread with some butter.
You can use hot dog buns, brioche, or just white bread.
Then add sliced cucumber, a hot dog,
and the optional fried egg onto your bread,
before adding the mayo and your choice of
ketchup or chili sauce.
And for the grand finale,
a generous sprinkle of pork floss,
or as much as your bread can hold,
and you're done.
It is a warm, savory,
and the crispiness of the pork floss will surely
brighten your day with every bite.
It is a popular dish that you can find both
in the morning and night market,
or as we call it, the pasar malam.
So I hope you like this really simple pork floss sandwich.
Enjoy.
- We're starting with the hotdog.
I absolutely love hot dogs.
Did an entire episode on hot dogs.
(funky music)
(laughs)
I'm going to be eating hot dog stew.
I want to do another episode on hot dogs.
Pork floss on a hot dog seems pretty legit though.
Ah.
(chewing)
This is so good.
The cucumber is so nice in this.
It has this big kind of cold crunch.
The pork floss is salty and soft.
The eggs actually had like a really nice creaminess,
plus the Kewpie mayonnaise,
which is always amazing.
And I did go with a brioche hot dog bun
because I'm feeling fancy.
Ah. Owh.
(laughing)
I've never understood people who just eat
one hot dog and are full, truly.
Like two hot dogs or go home. You know?
The texture of the pork floss on its own is
just kind of chewy.
So it's really nice with everything.
I like, really. I really really like this.
(crunch)
Oh.
The end of a hot dog is always humbling.
Everything fell apart.
Come on, don't do this to me.
I'll tell you what.
I was going to give Regid a bite,
but that obviously did not happen.
Luckily more than one hot dog comes when
I bought a pack of hot dogs.
So we will be doing this again.
This was so good.
And honestly, even if you're not going
to get the pork floss,
having the cold cucumber with the warm egg
and the mayonnaise, and the hot, like.
That also was so good,
but the pork floss,
10 out of 10, 10 out of 10.
(playful bouncy music)
- My name is Lynn and I live in San Francisco, California.
A great way to use pork floss
is to make Bánh Tráng Nướng, or Vietnamese pizza,
a popular street food.
It's grilled rice paper with pork floss, egg
and laughing cow cheese, or really anything you want.
First, you take a dry piece of rice paper
and you put it over heat.
Usually it's done over coals, but a frying pan works.
It just takes a little bit longer.
Then you add some egg, laughing cow cheese,
lots of green onions and pork floss.
It can be a little hard not to go overboard on the toppings,
but it really helps to cook it faster
when you don't overload it.
It's crispy, warm, sweet, and savory.
Vietnamese food has a lot of textures and flavors.
And this dish really exemplifies it.
Grilled rice paper has this great crispy and chewy quality
that you really can't get with anything else.
So while you can customize the toppings however you like,
the grilled rice paper is essential.
When it's no longer translucent,
fold it in half and enjoy.
- Okay.
There's like a Vietnamese pizza using rice paper.
I didn't even know that you could do this with rice paper.
I.
(crunch)
Oh my God.
You know when you bite something,
before you even swallow it, you know it's amazing.
This is truly game changing.
(crunch)
Holy--.
Everybody make this.
The end.
I'm like giddy, this so delicious.
(squealing and laughing)
(crunch)
It's simple, and it is so good.
There are so many flavors and textures.
The rice paper is like crunchy and crispy, but very thin.
And so you're not getting like a
ton of breadiness in a bite.
It just, you're really letting the inside
of this like pizza shine.
I was going to use sweet chili sauce,
and then I remembered that I just bought this
hot chili oil and I really wanted to do that.
Actually, it is made by one of you all.
So I'm going to leave a link in the description
if you are interested.
It's honestly so good.
And it's really good on this.
There's so much amazing flavor.
(crunch)
I love laughing cow cheese.
It's honestly like it's a simple pleasure.
You know?
(crunch)
The pork floss in this adds like a really
nice saltiness and again like a chewiness?
It's really, really nice.
Like I will make this again.
No doubt.
(crunch)
This also took like five minutes to make. This was so easy.
(crunch)
This is my last bite.
And I'm honestly sad.
(crunch)
This was so delicious.
It is 100% going into my rotation.
I really, really, really recommend you guys try this,
especially using the rice paper.
It is so awesome.
(quiet cheery music)
- Hey, I'm Sarah and I live in New York city,
and I understand you have some precious pork floss.
So please do not throw that away.
So I wanted to recommend one of my
favorite go-to breakfasts.
You can't even call it a recipe, it's so simple.
Just take some white rice, cold or hot,
depending on the mood, depending on the weather,
and put it on a plate next to a little bit
of kimchi and then slice open a jammy soft boiled egg,
and just sprinkle out with soy sauce or
a little bit of salt,
and then put a few pinches of the pork floss on top.
And you have yourself a great breakfast.
And this dish has a few different flavors and textures.
It's tangy, it's meaty, it's salty.
It just, it just works.
So I hope you enjoy.
- Okay.
So this is just kind of like a simple breakfast,
which I love,
and my eggs are jammy.
Here's what I did.
Boiled the water, six and a half minutes.
Took them out. Cold water.
Boom. They're perfect.
I love kimchi.
It is my favorite food, honestly.
Ugh. Dang, I love it.
Get on here, kimchi.
There's a big bite.
Mm.
Yeah. I mean, it's perfect.
It's actually really good.
(laughing) Whoa.
I think this is definitely like my ideal breakfast.
There are a lot of people who like sweet in the morning,
but I want like soy sauce and kimchi. You know?
Mm. It's really good.
Ah!
I wasn't planning on finishing this whole bowl
because I have other things to do today, but.
Hmm.
One of my dream foods to learn how to make is kimchi,
but I have this feeling that living in
a small New York City apartment is probably
not the vibe.
But maybe I'm wrong.
Like, is it?
Could you kind of do it and not upset anybody?
I don't know.
I never thought about putting the pork floss on eggs,
but obviously eggs and pork floss go really,
really well together.
So now, have an omelet,
sprinkle a little pork floss on it.
Even hard-boiled eggs,
put a little pork floss on it.
I feel like that's my biggest takeaway right now.
Eggs and pork floss are very, very well paired.
(slow bouncy music)
- Hi everyone.
My name is Lee and I live in Seattle in the United States.
I was born and raised in Australia.
My family is Chinese by way of Vietnam,
where my parents were born and growing up,
we had all sorts of Southeast Asian influences in our food,
alongside the kind of Western tastes that we had.
My dish today is congee,
or as we say in Cantonese, jook,
with an assortment of toppings.
Pork floss was also a staple.
It was never really considered a leftover because it was
always there always ongoing alongside all the other kind
of condiments and pickles that we had in the pantry.
I think the combination of the pork floss and
the congee work really well because the contrasting
textures compliment each other.
The moistness of the rice helps with the dryness
of the pork floss.
And the floss gives you a really crispy chewiness
that you don't get from the rice.
This makes for a really quick and easy snack or a meal that
you can have any time of the day.
Congee course can be eaten freshly made and steaming hot,
but in the spirit of leftovers,
I'm actually going to recommend that you eat it cold or room
temperature after it's kind of set out for awhile.
My favorite toppings are pork floss,
cucumbers pickled in soy sauce,
and bamboo shoots and chili oil.
If you need an extra hit of umami-ness,
I like to splash some maggi seasoning.
I'm obsessed with it, maggi is life,
but it's not for everyone. (laughing)
It probably has a lot more salt than you may actually need.
Anyway. I hope you enjoy it.
Pork floss is a really great way to have a protein
always on standby since it's already cooked.
And I think it's kind of fun to eat.
- Good morning.
And we are on our last dish,
which was congee with the pork floss.
And I've made congee once before.
This was such better congee.
I learned so much from the first time around.
The Instapot is really a game changer.
(chewing)
Mm.
I actually didn't have the pork floss in that.
I just really wanted the cucumbers.
Let's do it with the pork floss.
That's fun, it's like,
it gives it like this like salty, sweet kick.
I actually had chili bamboo shoots because one time
I went to the grocery store and I saw them
and I was like
"Ooh. Chili bamboo shoots."
I only wish they were a little spicier,
but what can you do?
Um, the pork floss is really good with this.
I think the um.
(gasp)
I forgot the maggi.
Oh my gosh.
I can't believe I almost forgot this.
I love this stuff.
Boom!
I mean, wow.
Puts a lot of flavor.
Okay. Now that it, now I like mixed it in
a little bit more and I didn't just have like
a spoonful of it.
It's really good.
So.
I brought this 'cause I wanted to show you guys.
We started with a full pork floss bucket,
and now it's like.
And I have tons of options of what to use
this with moving forward.
(clears throat)
That Vietnamese pizza, 10 million times more.
This was such a great episode.
I would love to know, are there any ingredient
that you've once bought that you need
an episode like this on?
Because I can definitely think of a few
(coughing) cuddle fish ink.
We can do a video on it, but also leave a comment.
And then people in the comments,
help each other out with what to do with our ingredients.
I really, really enjoyed this and I want to do it again.
I will see you all in my next video.