Pork?
Posted by sspink18 on Jun 01, 2010 · Member since Oct 2009 · 2 posts
I'm finding it very difficult to find a mock pork recipe. I found one on this site (pork medallions) but I don't think it will work for what I need them for. I have been really missing these chinese steamed pork buns my pre-veg favorite restaurant used to serve. I found recipes for other fillings but all I've been craving is some of that absurdly pink pork shredding filled buns. Can anyone help?
I found this thread about mock pork: http://vegweb.com/index.php?topic=26448.0
Maybe something in there will help you?
I also found a seitan pork recipe here: http://www.vegan-food.net/recipe/225/Seitan-Pork-Cutlets/
theres a goya pork/ham seasoning thats vegan, too. maybe that would help?
if you happen to have a Chinese/Taiwanese market in your area, they often carry canned seitan, including "pork", "duck," etc. And yeah, the "pork" is pink : )
Hi, my answers are the same as others.
But also, maybe it's the accompiant flavours wuth pork....
Eg. try a mock chicken food wth pork flavour.
So, try fake chicken fillet with sauteed cabbage w/red wine vinegar and onion and apples or something..?
I know that when I use rosemary with dishes that are 'replacing' lamb, they tend tofill void better,
so keep that in mind
If it's specific, consider the manner the pork was cooked, what was used to flavour/season it and what was served with it.
In reality, it;'s not the protein we include in a dish that we remember; it's the flavours associated - so if you choose flavours that go with pork, i.e. fennel and fennel seed, apple, cabbage, light mustards, etc, it should go well.
If anyone questions your work, just remind them that pork is unbelievably fatty, and consiberably low in protein and iron (compared to other meats and legumes)!
Thanks everyone! I went to my local Asian mega mart and found all the ingredients of a traditional pork bun recipe but all veg! They had canned mock pork and veg oyster sauce very excited!