well thats the best word i could find to describe it.
this link will give you more information than i can in a short post.
pork fluff in short it's dry pork that has been processed into a dry wool like texture and does not need to be kept cold as it's sort of like a fluffy jerky.
there are two kinds a Sung which has some salt and flavor added and Fu which is just pork.i thought this might work out as a meat to add too the dry soup-wild rice-pasta stew i have for a few meals out on the canoe path or a lay over day lunch of Ramen noodles.
i did not have much luck cooking this.in Ramen or stew it just turned into a wad of stringy pork someplace in the meal.
i have looked at some Asian recipes and it looks like you have to do more than just toss it in hot water to really make something.
anyone tried this?