Vegan Pork Belly | I COOK 4 U

This plant-based meat alternative is a MUST-TRY! Incredibly meaty and juicy Vegan Pork Belly, with layers of a mixture of Coconut milk, Tapioca starch, and Rice flour fat that melt in your mouth and a crispy crust. It looks surprisingly real and tastes amazing! #VeganFood #VeganPorkBelly Ingredients: For Tofu Marinade: - 1/2 cup sake - 1/2 cup soy sauce - 1/2 cup mirin - 1/2 cup drinking water For Meat Layer: - 1 block extra firm tofu, rinsed, dried, and cut as desired For Fat Layer: - 100g rice flour - 100g tapioca starch - 300 ml water - Salt as needed - Coconut milk (mentioned in instructions) - Steamer Instructions: Tofu Marinade: 1. Bring the tofu marinade ingredients to a boiling point and cook for 1 minute. It's better to cook a day before. To Make Meat (Tofu) Layer: 1. Marinate the tofu for 6 hours or overnight. To Make Fat Layer: 1. Combine the rice flour, tapioca starch, coconut milk, water, and salt. Stir until well combined. *To Steam:* 1. Lightly oil a small baking pan lined with parchment paper. 2. Pour 4-5 scoops of the coconut mixture over the pan and steam for 3-5 minutes. 3. Arrange a layer of marinated tofu at the bottom of the coconut milk mixture and pour more of the mixture over the tofu. 4. Cover and steam for another 3-5 minutes. 5. Repeat the procedure one more time. 6. For the rest of the mixture, add 1/2 tbsp dark soy sauce. 7. Finally, pour the remaining mixture over the last layer and steam for another 5 minutes. 8. Carefully remove the pan from the steamer. To Chill: 1. Allow it to cool completely at room temperature before transferring it to the fridge for at least 6 hours. The coconut layers will slightly harden, making it easier to cut. To Fry: 1. Heat 2 tbsp of oil in a non-stick pan over medium heat. 2. Once hot, add the vegan pork slices and fry for 7-10 minutes, flipping halfway through frying. 3. Once the vegan pork is golden brown and crispy, remove from the oil, transfer to a plate, and ENJOY! 😋 Goes well with rice, soup, or salad