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Vegan "Roast Pork"

Vegan "Roast Pork"

Author: Thomas
Learn how to make vegan "pork belly" 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!
4.80 from 10 votes
Prep Time : 15 mins
Cook Time : 30 mins
Total Time : 45 mins
Servings 1 loaf (about 2 servings)


Coconut "Fat" and Meat Layers

Skin Layer

Char Siu Sauce


  • 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 "skin layer": 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'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 "pork" will keep for up to 6 days in the refrigerator.
  • To 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.

Char Siu "Pork"

  • 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!


  • *If you don't have TVP slices, you can use store-bought vegan chicken.
  • No nutrition information for this recipe as it can differ depending on ingredients used.
  • Recipe adapted from Suc Khoe Tam Sinh and Mai Loves Cooking.
Course : Entree, Main Course
Cuisine : Asian
Keyword : vegan pork, vegan pork belly
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