Vegan Crispy Pork Belly

Name: Vegan Crispy Pork Belly
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 250 ml coconut milk; 70 g rice flour; 60 g tapioca starch; 6 vegan pork spareribs or 80g of tofu skin; 1/4 tsp five spice powder; 1/2 tsp sugar; 1/2 tsp salt; 1/4 tsp MSG; 1/4 tsp garlic powder; 150 g tapioca starch; 180 g water; 1/4 tsp salt; 1/4 tsp sugar; 1/4 tsp MSG; 1/2 a bánh mì or long sandwich

Kat Truong @katfood7

NYC

Craving something satisfying but don’t feel like eating meat? This is it! This vegan pork belly is fatty, crunchy, and perfect with some white rice!

Kat Truong @katfood7

NYC

Craving something satisfying but don’t feel like eating meat? This is it! This vegan pork belly is fatty, crunchy, and perfect with some white rice!

Saved

Ingredients

1 hour

4 people

“Meat”
250 mlcoconut milk
70 grice flour
60 gtapioca starch
6vegan pork spareribs or 80g of tofu skin
1/4 tspfive spice powder
1/2 tspsugar
1/2 tspsalt
1/4 tspMSG
1/4 tspgarlic powder
Fat layer
150 gtapioca starch
180 gwater
1/4 tspsalt
1/4 tspsugar
1/4 tspMSG
Skin
1/2a bánh mì or long sandwich

Saved

Steps

1 hour

1

Soak vegan spareribs in warm water until soft. Squeeze out liquid and shred into pieces.
2

Mix with ingredients to make meat.
3

Mix tapioca all ingredients for fat layer.
4

Cut banh mi in half, lay it colored side down. Dig out middle then roll with a rolling pin until flat.
5

Spray small loaf pan or small ceramic baking dish. Pour in meat batter, steam for 10 minutes, then pour in fat batter, steam for 8 min. Repeat once.
6

Place bánh mi colored side up in pan, and press down. Steam for 5 minutes.
7

Cool for 2-3 hours in fridge. Cut into slices.
8

Fill shallow flying pan with neutral oil 1/4 way, and fry until golden down 2-3 min on each side. Cut into small chunks and serve.