I’ve had this before in Hong Kong, and it’s not half as disgusting as it sounds. I’m not one hundred percent sure what they do to the meat, but I think it involves heating it to high temperatures, blitzing it to a fine consistency and then deep frying it.

The result is meat (pork in this case) which honestly does have the consistency of candyfloss. It’s crunchy and melty in that kind of sugar-strand way, and with the meat and the oil it even has a bit of sweetness.

It’s pictured here in a big plastic display cabinet ready for sale, but you can also get it from those rangy kind of grocer/medical shops you find in Hong Kong and other developed Asian countries.

The best way to have it is as part of a rice ball where it adds a really good salty crunch to the soft rice, and to be honest I can’t think of another way you could serve it where it would actually be good. On its own it would be a bit greasy and strange.

Jalan Alor aka ‘Streetfood Street’ Kuala Lumpur, Malaysia