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Feb 7, 2002 06:12 PM

Dried Pork Buns

  • s

I'm really addicted to these; I buy them at the Princess Bakery in Downtown Oakland (317 13th street).
I would interested in any information regarding their proper Chinese name, province from where they originate; How they are made (how they turn pork into a delicious cotton candy consistancy) other places to purchace... thanks.

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  1. I think you mean pork sung (or song). And it's topped or stuffed inside dough and baked?

    I don't know what regions they are from, but we have always had them in Taiwan when I was growing up. But I suspect pork sung is a really common thing (like Chinese beef jerkey) and can be found in many regions.
    I don't think at home cooks can achieve the cotton like texture, which is what song means, but you can make a pork foo, which is more of a dried shredded meat. My father use to make that for us all the time. You buy a big piece of pork (sorry don't know what cut, probably something hefty and slighly fatty), and you marinated it some soy sugar mixture, then you cook it, you cook it for so long that all the mositure is gone, taking care not to burn it. Then you shred it into tiny pieces, put the whole thing in a big bowl infront of a fan and just blow air at it until the whole thing is dried.
    Sometimes it's fun to recreate stuff at home, but sometimes the effort is just too much when you can go down to your local Ranch 99 and buy a big jar of the stuff for $3.99. Then you can toast some Chinese bread, put a thin coating of mayo or butter, then put some of the pork sung in the middle and make a delicious sandwich!

    ps. My American friends have taken to call it either "fuzzy meat" or "carpet" :)