VEGAN PORK BELLY ROAST (Gluten Free)

🌿 RECIPE🌿 

Prep time: 30  minutes   ready in: 1 hour 

INGREDIENTS  

Coconut "Fat" and Meat Layers

10 TVP "chicken" slices Vegetable Protein Sticks or bean curd sheets
1/4 cup konjac powder
1 teaspoon Sesame oil
2 tablespoon potato starch
1 can(12 oz) full-fat coconut milk
1/2 cup water
¼ teaspoon salt
¼ teaspoon mushroom seasoning, optional
¼ cup vegetable stock

Marinade 

• 3 tablespoons maple syrup

• 1 tablespoon olive oil

• 3 tablespoon soy sauce (sub tamari for gluten free)

• 1 ½ tablespoon sesame oil

• 1 ½ tablespoon chili with garlic sauce

• 2 tablespoon scallions

• ¾ cup vegetable stock

INSTRUCTIONS

1. Add the bean curd 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.  Then squeeze the slices to remove as much excess moisture as possible.

2. In a pot set over medium high heat, whisk together coconut milk, water,  sesame oil, konjac powder, potato starch, mushroom power, and salt. Heat for 5-7 minutes until the mixture becomes thick. 

3. Arrange a layer of beancurd slices to the bottom of the pan (feel free to cut them if they don't fit). Add over 2 tablespoons of vegetable stock then plop about 2 tablespoons of the coconut mixture over the slices, just to cover. Smooth with an oiled spatula.

4. Then continue to layer with bean curd and coconut mixture.  

5. Place the pan in the freezer for about an hour. This will ensure the pieces will hold together when they are cut. 

6. While in the freezer make the marinade by combining all ingredients. 

7. Pull "pork" from the freezer and cut into 1' by 1" bites with a sharp knife or kitchen sheers. 

8. Add half the marinate to the bottom of a dish. Place down the pieces  then cover with the remaining sauce.

9.  Allow this to sit in the fridge for at least 2 hours. The longer this sits the stronger the flavor. 

TO AIR FRY:

I think the best way to cook these is in an airfryer set to 400' for 10 minutes. Make sure to preheat the airfryer and leave space between each piece to get a perfectly, even, crispy texture. 

TO SMOKE:
Preheat your smoker to 350 degrees. Add your slices to the smoker and cook for 1-2 hours. 

TO PAN FRY:
Heat about ⅓ 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.

10. Serve with your favorite sides, in a taco, or make a pork bun and enjoy! 

PRO TIPS:

*dried vegetable protein sticks can be found on amazon or at most Asian Grocery/Markets.

*cooking in the air fryer will give the crispiest, most evenly cooked bite. Make sure to preheat your airfryer before placing in the cutlets and giving about 2 cm of space between each piece for best results. 

*If you don't have TVP slices, you can use store-bought vegan chicken.
*vegan "pork" will keep for up to 6 days in the refrigerator.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!