vegan pork belly

Learn how to make vegan &quot;pork belly&quot; that is crispy on the outside, chewy on the inside and with layers of (coconut) fat. You will be surprised by how meaty and real it looks and tastes!

Vegan "Roast Pork"

TVP "chicken" slices

tapioca starch

tbsp white rice flour

full-fat coconut milk

water

tsp salt

tbsp sugar

tsp mushroom seasoning (optional)

1 and 1/2 tsp small tapioca pearls

tsp annatto oil

tbsp char siu sauce

five-spice powder

Add the TVP slices to a large bowl and cover with water. Rehydrate for about 30 minutes, or until the slices are soft. Drain and rinse the slices a couple of times. Squeeze the slices to remove as much excess moisture as possible.

In a medium mixing bowl, whisk together the tapioca starch, rice flour, coconut milk, water, salt, and sugar. Add the TVP slices to the bowl and let it sit for about 30 minutes. This step will allow the slices to soak up some of the coconut milk.

To make the &quot;skin layer&quot;: Reserve 3 tablespoons of the coconut milk mixture and transfer to a small bowl. Add the annatto oil and the small tapioca pearls and stir to combine. Set aside.

To steam: lightly oil a small 3.5x6-inch pan. Alternatively, you can line it with parchment paper.

Arrange a layer of TVP slices to the bottom of the pan (feel free to cut them if they don&#39;t fit). Pour about 2 tablespoons of the coconut milk over the slices, just to cover. Steam in a steamer for 5 minutes.

Next, pour in 3 more tablespoons of the coconut milk mixture over the TVP slices and steam for another 5 minutes. This will make our first layer of fat.

Repeat one more time with another layer of TVP slices and another layer of coconut milk, steaming each for 5 minutes.

Finally, pour in the orange coconut milk mixture over the last layer of fat. Steam for another 4 minutes. Carefully remove the pan from the steamer and let it cool completely at room temperature before transferring to the refrigerator. The coconut layers will slightly harden and it will be easier to cut.

After at least 5 hours in the refrigerator, remove the loaf from the pan and cut it into thick slices using a lightly oiled knife. Note: vegan &quot;pork&quot; will keep for up to 6 days in the refrigerator.

To fry: Heat about 1/3 cup of oil in a non-stick skillet over medium heat. Once hot, add the vegan pork slices and fry for 7-10 minutes, flipping halfway through frying. Once the vegan pork is golden brown and crispy, remove from the oil and transfer to a plate.

To a non-stick skillet, add the char siu sauce, water, sugar, and five-spice powder. Heat over medium heat and cook for 3-5 minutes, or until the sauce has thickened.

Add the fried vegan pork slices and stir to coat. Cook for 2 more minutes, stirring regularly.

Enjoy the char siu pork on top of white rice, quinoa, or use in sandwiches, bao buns, banh mi, etc!

Char Siu &quot;Pork&quot;

Realistic and satisfying vegan 'pork belly' using layers of TVP slices, coconut fat and a crispy tofu skin crust. This is the recipe to impress any vegan skeptics!

Vegan Pork Belly

g rice flour

120 g tapioca starch

coconut milk

TVP slices: 8 TVP slices (could be more, depending on the size of the TVP)

baguette (or

Dehydrate the TVP slices by pouring hot water on them and letting them sit for 20 minutes.

Drain and rinse and squeeze out excess water out of the TVP slices. 

To make the 'lean meat' layer

On a pan on low heat, combine the rice flour, tapioca starch, coconut milk and water.

Keep mixing the mixture until it forms a thick white paste, that is very similar to pork fat. This takes about 5-10 minutes.

To make the coconut 'fat' layer

If use a small baguette, split it in half lengthwise. If use a long baguette, cut into a section that can is the same length as your tofu slice.

Take out some of the crumb (soft inner part) of the bread.

Rehydrate the tofu skin sheet by pouring hot water on top until softened (about finished).

To make the pork skin layer

To make the vegan pork belly, layer the 3 layers together: bread 'skin' in the bottom, followed by a thick layer of the coconut 'fat', 'lean meat' (tofu or TVP slcies), coconut 'fat' and 'lean meat' tofu. The coconut 'fat' in between each layer will help the layers stick together.

Wrap the vegan pork belly tightly with aluminium foil and steam for 25-30 minutes.

Afterwards, chill the vegan pork belly in the fridge for at least 4 hours (preferably overnight).

Cut into thin slices that resemble 'pork belly' slices and fry until golden crispy. Add any sauces you like and enjoy with a bowl of warm rice.

Check out this blog post for making vegan Vietnamese braised pork belly.

Make the Vegan Pork Belly

Fantastic recipe. So delicious and realistic.

Awesome recipe! I made this with the sauce and it was amazing 😍 the texture is so similar to the real meat, fatty from the coconut milk and sticky chewy from the tapioca starch. You are a true wizard!

The recipe is amazing!!! I used it to make pork bafat which I have not eaten since some time. I could not believe how good it was. I could not tell it is not pork belly. It is basically 95% identical to the real thing. Go run and try this recipe out!

https://www.youtube.com/watch?v=Cme4ncTdP0w

I posted this Vegan Pork Belly video on Instagram and it has gotten 500K views. So here is the full YouTube video with the recipe details & instructions!

Vegan Pork Belly recipe: https://veggieanh.com/vegan-pork-belly/
Seasoning (Vietnamese Braised Pork Belly): https://veggieanh.com/vietnamese-braised-pork-belly-vegan/

If you have any questions, feel free to let me know!

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Top 2 vegan pork belly recipes from across the web

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Vegan "Roast Pork"

Vegan Pork Belly

Top 2 vegan pork belly recipes from across the web

The most viewed vegan pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan "Roast Pork"

Vegan Pork Belly

The most viewed vegan pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine