Pork floss or Rousong (肉鬆) is a dried Chinese meat product that can be fluffy or crunchy depending on the manufacturer. Some variations include the addition of seaweed, sesame seeds as well as chicken and fish floss.
Pork floss is commonly eaten as a topping for congee, tofu, and soy milk. It is also used as filling or topping for bread and pastries.
In the Philippines, we call it mahu (fookien term). Before only the Chinese in the Philippines are familiar with mahu. But when Bread Talk, a Singaporean bakery opened in Manila and introduced the pork floss bun mahu was introduced to the mainstream Filipino market. And did they love it. Whenever I pass by Bread Talk I see lines of people with pork floss bun on their trays.
Recently Deb gave me a bag of mahu with nori (seaweed) that she bought in Xiamen. It was the crispiest mahu I’ve ever eaten. Mahu is usually stringy and chewy.
Since I don’t like eating congee I thought of the other ways I can use mahu.
1. Spread some mayonnaise on hot toasted pandesal and fill with mahu
2. Mahu on rice
3. Get a slice of white bread and spread with mayonnaise. Top with mahu and roll. I’m sure the kids will love this.
4. Mahu sandwich – bread, tuna filling and mahu
5. Mahu breakfast sandwich – bread, fried egg, mahu and sliced cheese
6. Scrambled eggs topped with mahu
7. Egg salad sandwich with mahu (thanks Janet!)