Chinese Pork Floss Bread

I’ve been making so much bread recently that I’ve been running out of ideas of what kinds of loaves to make! So, I started looking around the house and it turned out we had pork floss! Pork floss bread is such a nostalgic bakery item for me because I had it so often growing up. This is my take of the classic Chinese Pork Floss Bread.

As much as I enjoy the classic pork floss bun, it’s a bit messy to eat! If you haven’t seen one before, it’s a dome shaped bun with pork floss stuck to the top of it. When I ate this as as a kid, the pork floss would fall off the top and just make the biggest mess! That’s why I decided to roll the pork floss INTO the bread in this version.

Making the loaf

To make this loaf, you start off making an Asian bread dough. Then after the first rise, you roll it out and top it with Japanese mayo. We use the Kiwpie brand but you can use any brand you have. If you don’t have Japanese mayo, you can use regular mayo instead but it may be missing some of the tang so you can add some lemon juice to it if you want to make it closer to the Japanese mayo flavour profile.

Next, you top the dough with pork floss. We used about 3/4 cup to fill up the whole rectangle. You can use more or less depending on how filled you would like your loaf to be. The kind we used didn’t have seaweed in it but if you want to take your loaf to the next level, add dried seaweed!

After your loaf is filled, you roll it up and twist the two ends together to form the loaf pattern. Twisting the two ends of the loaf together creates two spirals in your bread design.

Recipe