This sweet and savory sandwich is a popular breakfast in Taiwan that uses taro root and pork floss. It is simple to make and super satiating!
Taro and pork floss are two ingredients used commonly in Taiwanese cuisine. Therefore, it seemed inevitable that the two ingredients would be combined in a sandwich… and the flavor combination totally works! The taro paste is slightly sweet and the pork floss is saltier so both ingredients complement each other well. The ingredients are then stuffed in between toasted milk bread, making it a beloved breakfast item for locals. You can find the sandwich sold in convenience stores like 7-11 or in restaurants and on the streets. It’s not commonly sold in the states, so the only option is to make it at home, which is not a hassle because the sandwich is so simple to make.
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. You can also find a vegetarian version HERE.
What is taro?
Taro root is a starchy root vegetable that is commonly used in Asian and African cuisine. It has a white-ish appearance with purple speckles, but becomes more purple when it is cooked. Because it has a neutral flavor, it is used in both sweet and savory dishes. Taro is relatively cheap and comes in the form of a large root or small individual ones, called eddo. The small ones are more expensive and not as commonly used. Therefore, for this sandwich, use the large taro root as it has a firmer texture and nuttier taste. It is important to note that some people may feel itchy after touching taro, so it is best to use gloves while handling the vegetable.
Taro and Pork Floss Sandwich
yield: 2 sandwiches
- 280 g. or 2 c. steamed taro
- 14 g. or 1 tbsp. softened butter
- 20 g. or 1 1/2 tbsp. granulated sugar
- 45 g. or 3 tbsp. cream
- 40 g. or 1/2 c. pork floss
- 4 slices toasted milk bread
- In a bowl, mash the steamed taro and add the butter, sugar, and cream until a paste forms. You may also make the paste in a blender of food processor. It is ok if some of the chunks remain in the paste.
- Spread half of the paste on one slice of milk bread and add on half of the pork floss. Top with the other toast.
- Eat as is or wrap with sandwich paper and slice in half. Sandwich paper helps with cleaner eating as some of the taro paste may fall out.
- Repeat this process for the other sandwich.
*Nutrition facts are estimates.
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