The Flaky Vegan

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Vegan Char Sui - Chinese Pork recipe

Updated: May 29



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 tsp chilli powder

50ml dark soy sauce

1/2 tbsp sesame oil

1/2 tbsp rice wine vinegar

85g vital wheat gluten


1tbsp vegetable oil

1tbsp sesame oil

1 tbsp soy sauce

2tbsp hoisin sauce

1tbsp light brown sugar

1tsp chinese 5 spice

1tsp beetroot powder

1tsp garlic powder

1tsp ground ginger



Method



Add all the "meat" ingredients apart from the gluten to a food processor and pulse until flaky but not blitzed.



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. Don't overdo it though or you will obliterate the jackfruit!


Form the dough into a cylinder, wrap in foil and cook in a steamer for 1 hours







Meanwhile, mix your marinade ingredients in a bowl, then put into a shallow dish or plastic bag. When the "meat" is cool enough to handle, put into the bag, seal well and manipulate the marinade around the "loin". Alternatively, put into the shallow dish and cover with cling film. Refrigerate for 24hrs


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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