Crispy Vegan Pork Belly with Aromatics

Nutrition values are AI-estimated based on ingredients.

• 1 Vietnamese baguette
• 130g tapioca starch (for fat layer)
• 40g rice flour
• 30ml coconut milk
• 120ml water
• 1/4 tsp salt
• 5 pieces rehydrated textured soy protein
• 30g tapioca starch (for meat layer)
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 1 tsp mushroom/five-spice powder
• 1 tsp vegan fish sauce
• Chopped spring onion
• Sliced garlic
• Sliced red chilies
• Cooking oil

1. 1Combine 130g tapioca starch, 40g rice flour, 30ml coconut milk, 120ml water, and 1/4 tsp salt; whisk until smooth.
2. 2Pour the mixture into a non-stick pan and stir over medium heat until it thickens into a translucent, sticky white paste.
3. 3In a food processor, combine 5 pieces of rehydrated textured soy protein, 30g tapioca starch, 1 tsp mushroom/five-spice powder, and 1 tbsp vegetarian oyster sauce; process until finely chopped and combined.
4. 4Roll out the prepared fat paste into a rectangular shape. Spread the meat mixture evenly on top of the fat layer.
5. 5Roll the layered assembly tightly and press it into a square mold to set and consolidate.
6. 6Once set, carefully remove the block and slice the vegan pork belly into desired pieces.
7. 7Heat cooking oil in a pan and pan-fry the vegan pork belly slices until they are crispy and golden brown on all sides.
8. 8In the same pan, sauté chopped spring onion, sliced garlic, and sliced red chilies until fragrant.
9. 9Add the crispy vegan pork belly slices back into the pan with the aromatics.
10. 10Stir in 1 tsp vegan fish sauce and 1 tsp sugar, tossing everything to coat the vegan pork belly pieces evenly.
11. 11Serve the crispy vegan pork belly with aromatics, accompanied by a hollowed-out Vietnamese baguette.

These instructions are our analysis of the original video. Watch on YouTube →