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?

I am a big fan of mystery items at my local Asian market but I have never seen this product. Keep us posted with what you find out.

My experience with eating that is typically baked in buns from the asian bakery, or we'll throw it on the top of congee (rice porridge), just like in your link.

I would say it's primarily just as flavoring (and likely sodium). Having eaten a lot of the stuff, I wouldn't use it a main protein, or expect to use it as a major energy source.

Ed C..thanks for the advice.i'm always looking for a meat source that will keep on a canoe trip but this looks like it won't work.