What can I use instead of TVP slices?

You can use firm tofu in place of TVP slices. Pat dry the tofu, and cut into slices then fry until golden brown. Dip the tofu lightly in a mixture of cornstarch and water before sticking to the layers. Note that the texture using tofu won't be as good and sticky as with TVP slices. The result made with fried tofu: You could also use young jackfruit in a can that has been shredded. The final result looks like this:

TVP slices are textured vegetable protein, often used as meat substitutes. They have different sizes and variations, for this recipe I recommend buying a chicken-like variation. You can access them at Asian supermarkets, health stores, or on Amazon.

What can I use instead of yuba (tofu skin)?

You can use a slice of baguette instead. Cut the baguette in half and use it in place of yuba (tofu skin).

How can I add flavor to the vegan pork belly?

You can add a Vietnamese sauce as instructed here, or coat with any Asian (cha siur) or BBQ sauce after frying!

Vegan Pork Belly - Veggie Anh

Name: Vegan Pork Belly
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: vietnamese
Ingredients: 100 g rice flour; 120 g tapioca starch; 200 ml coconut milk; 300 ml water; TVP slices: 8 TVP slices (could be more, depending on the size of the TVP) * see note for jackfruit method; oil for frying; 1 small baguette (or cut the baguette into a slice); OR 1 small sheet of yuba (tofu skin)

Description

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!

Ingredients

Units Scale

Pork fat layer (Coconut Tapioca mixture)

100 g rice flour
120 g tapioca starch
200 ml coconut milk
300 ml water

Lean meat layer

TVP slices: 8 TVP slices (could be more, depending on the size of the TVP) * see note for jackfruit method
oil for frying

Pork skin layer (bread)

1 small baguette (or cut the baguette into a slice)
OR 1 small sheet of yuba (tofu skin)

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Instructions

To make the 'lean meat' layer

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 coconut 'fat' 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 pork skin layer

Method 1: Baguette

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.

Method 2: Tofu skin

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

Make the Vegan Pork Belly

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.

Notes

* You can swap with canned jackfruit using the following method:

Drain and rinse 2 cans (565g/20oz) of jackfruit
Shred and boil the jackfruit for 10 minutes
In a bowl, mix together 5 tablespoons of tapioca flour mix with water until dissolves. Then add to the jackfruit mixture and mix well.
Use the jackfruit similarly with TVP in this recipe!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: steaming, stovetop
Cuisine: vietnamese