Green Onion Pork Floss Pull-Apart Bread (Vegan Option)

This delicious pull apart loaf  with Chinese flavors is stuffed with aromatic green onions and pork floss. 

One of the most popular Chinese bakery breads is green onion and pork floss, and it is a staple in all Chinese bakeries. After the bread is baked, the green onions become fragrant and accompany the salty pork floss well. The bread dough is the same dough as my Spinach, Bacon, Cheese bread and can easily be made in a stand mixer or by hand.

This bread is baked in a loaf pan with layers of dough, allowing it to be pulled apart or simply sliced. I added parmesan cheese since I’m a cheese lover, but it can be omitted. I tested a vegan version of this recipe and it is great as well. I have included the vegan alternative below. The bread dough tastes the same, but the vegan floss has a different texture and taste. The vegan pork floss I used is from Taiwan and is made from pumpkin, seaweed, and sesame seeds. HERE is a good option made from TVP (soy textured vegetable protein).

What is pork floss?

Pork floss or rousong, is shredded pork that has been dehydrated. It looks odd due to its fluffy appearance, but is simply a dehydrated version of pulled pork. It is most commonly found in breads or as a condiment for rice, porridge, and savory soy milk. I have linked a popular brand of pork floss that can be found in Asian grocery stores. I have also linked a vegan option above.

Green Onion Pork Floss Pull-Apart Bread

yield: 9″ loaf

total cook time: 2 hr. 45 min.


For bread:

  • 205 g. or 1 1/2 c. bread flour
  • 15 g. or ~1 tbsp. granulated sugar
  • 2 g. or 3/4 tsp. yeast
  • 2 g. or 1/4 tsp. salt
  • 90 g. or 1/3 c. + 1 tsp. cold water
  • 45 g. or 3 tbsp. cold milk, any fat percentage (use light coconut milk or unsweetened almond milk for vegan)
  • 14 g. or 1 tbsp. softened unsalted butter (use margarine or vegan butter for vegan)

For filling:

  • 14 g. or 1 tbsp. unsalted butter, softened (use margarine or vegan butter for vegan)
  • 90 g. or 1 1/4 c. chopped green onion
  • 40 g. or 1/2 c. packed pork floss (use vegan for vegan)
  • 30 g. or 5 tbsp. shredded cheese (optional) (use vegan cheese for vegan)


  1. In a stand mixer, combine flour, sugar, yeast, and salt. Add water and milk and mix on low speed (KitchenAid setting 4) for 8 min. Knead for 12 min. if kneading by hand.
  2. Add in the softened butter and knead for an additional 5 min. Knead for 8 min. if kneading by hand. Add a little bit of flour if dough seems too sticky. The dough should be soft now. Roll the dough into a ball. Place into a lightly oiled bowl, cover with a cloth or lid, and allow to rise in a warm place for 1 hour.
  3. After the dough has doubled in size, roll the dough out on a lightly floured surface. Dough should be rectangular and thin. Spread on 1 tbsp. of softened butter and sprinkle on the green onion, pork floss, and cheese and cut the dough 5 x 3 to yield 15 pieces.
  4. Stack the dough on top of each other and place horizontally in a 9 in. loaf pan lined with parchment paper. You may tilt the pan up to help with stacking the dough. Cover loosely with foil, cloth, or plastic wrap and allow to rise in a warm place for 1 hour.
  5. Preheat oven to 375 F.
  6. Once the dough has doubled in size, bake in the oven for 23-25 min or until golden brown. Remove the pan from the oven and allow to cool for 5 min. before removing bread from the pan.
  7. Remove the bread from the pan and enjoy!

*Nutrition facts are estimates

This post contains affiliate links, which I may receive a commission at no additional cost to you. 

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