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Vegan Char Sui - Chinese Pork recipe

Updated: Nov 12, 2019



This is a nice easy recipe for vegan chinese pork - char sui! This is a twist on my chinese ribs recipe, easy to make in advance and freezes well at the pre roast stage for future use. It uses a mixture of jackfruit and vital wheat gluten for its meaty texture. I made 2 smaller "pork loins", mainly so they would fit in my steamer, but gives the opportunity of using one and then freezing the other for a later date. They are best frozen pre roast stage, still in the marinade, each piece serves 2-3 people ideally with noodles or rice


I got the classic red colour from beetroot powder! Doesn't really add to the flavour so if you wanted to give it a miss, it wouldn't effect the taste. I got it from Amazon if you are trying to track some down!


Ingredients


1 400g tins jackfruit in water or brine, drained and rinsed

1/2 cup of water

1/2 tbsp onion powder

1/2 tbsp garlic powder

1 tsp chinese 5 spice

1 tsp ground ginger

1/2 tbsp chicken seasoning

1/2 tsp chilli powder

50ml dark soy sauce

1/2 tbsp sesame oil

3/4 cup vital wheat gluten


1tbsp vegetable oil

1tbsp sesame oil

2tbsps maple syrup

1/2 tbsp soy sauce

2tbsp hoisin sauce

1tbsp light brown sugar

1tsp chinese 5 spice

1tsp beetroot powder

2 garlic cloves, peeled and crushed

1tbsp fresh ginger, grated



Method


Put the jackfruit into a pan with ingredients to make the "meat", apart from the gluten. Bring to a gentle boil and then cover and simmer gently for 10 minutes, stirring occasionally. I don't like the big seeds, so I remove them at this point. Roughly mash the jackfruit with a fork or potato masher so there are no hard, big lumps left. Set aside to cool


Jackfruit seeds


Add the VWG to either the breadmaker, mixer with dough hook, or bowl. Mix in the jackfruit mix and knead well with whichever method, either by hand or machine, for around 5 minutes. The kneading is really important to develop the meaty gluten fibres


Split the dough into 2 equal pieces and roll into 2 "loin" shapes.....yes I am fully aware of what these look like! Roll your turds into foil and twist the ends to seal, then put into a steamer and cook for 1 hour. Leave in the foil until they are cool enough to handle





Mix your marinade ingredients in a bowl, then split equally into 2 small, sealable food bags if you are freezing one, or pop them both into one if not



When they are cool enough to handle, put each of the pieces into a bag, seal well and manipulate the marinade around the "loin". Refrigerate for 24hrs


If you are freezing one, pop it in the freezer after it has marinaded, just as it is. Allow to completely defrost before going to the next stage.


Leave the pork out of the fridge for a couple of hours to come to room temperature. When it is time, preheat the oven to 210c and line a small oven proof dish with greaseproof paper


Put the remaining marinade in a small pan and bring to a bubble for 2 minutes, stirring regularly until it becomes thick and syrupy. Drizzle this over the top of the pork and put in the oven for 20 minutes


Remove the pork from the oven and leave to cool for a couple of minutes before slicing and using in your favourite Char Sui recipe!


Debbie









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