Pork Floss Cheese Recipe

Preheat a small oven broiler (or toaster oven) to medium-high if you plan to crisp the top at the end. Alternatively prepare a nonstick skillet over medium heat to toast the bread.

Spread about 1/2 tbs of softened butter evenly on one side of each bread slice. If you prefer softer sandwiches, toast bread lightly for 1–2 minutes per side in the skillet until just golden; for a slightly crisp finish, broil for 1–2 minutes after assembling (watch carefully).

Make the cheese spread

In a medium bowl, combine the room-temperature cream cheese (100 g) and 1 tablespoon mayonnaise. Use a spatula to soften and smooth until creamy and lump-free.

Fold in the grated cheddar (80 g) and shredded mozzarella (50 g) until evenly incorporated. Stir in 1 teaspoon sugar, 1 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. If using, add 1 teaspoon sour cream to loosen the mixture for easier spreading.

Taste and adjust seasoning — the pork floss is savory/sweet, so keep the cheese spread slightly on the salty side to balance.

Divide the cheese mixture and spread an even layer over the unbuttered side of two bread slices (about 1/2 the mixture per slice).

Sprinkle pork floss generously (about 35 g per sandwich or 70 g total) over the cheese layer on each slice, pressing gently with the back of a spoon so the floss adheres to the cheese.

If using, scatter toasted sesame seeds and chopped scallions evenly over the pork floss.

Place the remaining two buttered bread slices on top of the pork-floss–topped slices, buttered side up, to form two sandwiches.

If you prefer a warm, melted interior with a lightly crisp top: place sandwiches on a baking sheet and broil on the top rack for 1–2 minutes until the cheese just begins to bubble and the top is golden. Watch closely to avoid burning. Alternatively, toast sandwiches in a nonstick skillet, pressing gently with a spatula, 2–3 minutes per side over medium-low heat until cheese melts and bread is golden.

Remove sandwiches and, if using, lightly brush the top with 1 teaspoon light soy sauce or sweet soy glaze and a tiny drizzle (1/2 tsp) of chili oil for a sweet-spicy gloss.

Slice sandwiches in half diagonally and serve immediately.

Serve hot or warm with pickled cucumbers, a simple salad, or soy-scented dipping sauce. Leftovers can be refrigerated (not recommended reheating if pork floss becomes soggy).