I made this Pork Floss Sub for picnic during one of the hot summer day. Polly, Chin-Chin and I brought our kids to the water park at No. 5 Rd and Cambie. The water park was very busy as a lot of families were out there to enjoy the sun.
Ingredients
- Sub
- Pork Floss
- Eggs
- Butter
Instructions
 Beat the eggs in a shallow plate. |
 Melt a little butter in a frying pan. |
 Dip the cut side of the sub into the egg mixture, just enough to coat the bun, not to soak it. |
 Fry the coated side of the sub in the buttered frying pan until golden brown. |
 Top the sub with pork floss. If you have some bak-wa, add a slice on top for extra texture and flavour.
This sub is good for picnic or as finger food for a party when slice into small pieces. |
Wow, thanks for the recipe. I used to make pork floss sandwiches all the time when I was younger but have never tried it with an egg like you did. I can see that being very tasty and will have to try it sometime!
My goodness! Homemade pork floss, that must be so yummy- your family are obviously very fortunate to have you. Never made pork floss sandwiches myself, but how about adding a dab of mayonnaise to them, like some Asian bakeries do?
P.S.: I’m a first time commenter, but I’ve been reading your blog for a while and love it, especially for the mix of recipes and reviews!
Mmmm… Looks good. I also like pork floss rolled up in rice with cucumber and egg.
I am very curious to know what pork floss is. Is it real pork? (I notice that many Chinese bakeries use pork floss for both savoury and sweet baked goods). Can you describe what pork floss tastes like?
Sis, try to make chicken floss just now from Amy Beh recipe, don’t seem to turn up well, though it is quite tasty.
How long it take for the chicken to turn floss?
Remember seeing your recipe to make meat floss, but cannot find. Need to see some sample to compare.
Min Harng
Hi sis, you can easily search for old posts by typing in your search in the Search Box on the top right of the page. It took a long time (one hour or two) to achieve the floss state.
How about the sweet sauce? Any recipe for that:?