2 Ways to Make Crispy Roast Pork Without Layer Separation That You Can’t Get Enough Of

Prepare the ingredients

Vegetarian sausage should be sliced thinly, about the length of one finger and the width of approximately two fingers.

Bread is cut in half lengthwise, then remove all the inner part. Cut the bread to fit the mold and then flatten it out.

Prepare the tapioca flour mixture

Add 3 tablespoons of tapioca flour and 5 tablespoons of water into a pot and stir well until the flour dissolves completely.

Then add 50ml of coconut milk and 1/2 teaspoon of vegetarian seasoning. Stir while cooking on low heat for about 3 – 5 minutes until the mixture thickens.

Making vegetarian pork

Put the flattened bread into the mold, spread a layer of the tapioca flour mixture just prepared (about 1/2 of the flour amount to create the fat layer).

Next, to make the lean pork part, place a layer of vegetarian sausage (1/2 of the sausage) on top of the tapioca flour. Then continue to evenly spread the remaining tapioca flour layer over the sausage.

Press another layer of vegetarian sausage on top of the tapioca flour, alternating 2 layers of flour and 2 layers of sausage in one mold.

Put the pork mold into the steamer and steam for about 20 minutes over medium heat. After that, proceed to take the pork out of the mold.

Making Vegetarian Roasted Pork

To prepare the sauce, you put into a bowl of seasonings including: 1/2 tablespoon of five-spice powder, 1 tablespoon of annatto oil, mix well and then use a brush to apply the sauce mixture onto the surface of the vegetarian pork (the surface of the bread).

Add 1/2 cup of cooking oil (rice bowl) to the pan, heat the oil and then add the pork to fry. To create a crispy skin for the vegetarian roast pork, be sure to fry the side of the pork that has been brushed with sauce first.

Fry over medium heat for about 8 – 10 minutes, then turn the pork over, fry for another 5 minutes, and then take the vegetarian pork out.

Cut the pork into bite-sized pieces and put it back into the pan, continue frying on low heat for 5 – 7 minutes until the pork is evenly golden on all sides, then remove and place on a plate to enjoy.

Finished Product

Vegetarian roasted pork with a golden, crispy skin, fragrant with an enticing five-spice aroma. Fold the piece of meat, dip it into a bowl of spicy, salty soy sauce, and savor each flavor melting on your tongue, irresistibly delicious.

Prepare the ingredients

Bread is cut in half horizontally and then cut vertically, so that the loaf is divided into 4 parts. Peel and finely chop the garlic.

Vegetarian ribs should be soaked until soft, then drained, rinsed with clean water while squeezing until there are no more bubbles, then tear them in half.

Mixing the flour mixture

For the pork fat part: Dissolve 150gr starch with 180ml of filtered water, 1/4 teaspoon of salt, 1/4 teaspoon of vegetarian seasoning, 1/4 teaspoon of monosodium glutamate.

For the pork meat: Dissolve 100gr of rice flour, 100ml coconut milk (about 1 rice bowl), 80ml of filtered water, 1/4 teaspoon of salt, 1/4 teaspoon of vegetarian seasoning, 1/4 teaspoon of monosodium glutamate.

To prevent the vegetarian pork from separating during steaming, you should place the prepared vegetarian ribs into the rice flour bowl (the flour for the pork part), and soak for about 5 minutes before pouring into the mold.

Making Vegetarian Pork

To prevent the vegetarian pork from sticking to the mold while steaming, line the mold with parchment paper. If you don’t have parchment paper, you can brush the mold with oil evenly.

Next, place a layer of bread on the bottom, followed by a layer of vegetarian ribs (to make the lean meat part), and 1/4 of the rice flour mixture, then steam for 8 minutes.

After steaming, pour in another 1/4 of the mixed tapioca starch water (to make the fat part) and steam for another 8 minutes.

Finally, while the dough is still hot, take another layer of bread and press it down onto the steamed dough, making sure the bread sticks tightly to the dough.

Repeat the same process with the second mold until all ingredients are used, then let it cool. Place the vegetarian pork mold in the refrigerator for 2 – 3 hours to firm up the pork.

Making vegetarian roasted pork

Cut the vegetarian pork into small pieces. Pour 150ml of cooking oil into a pan, heat the oil, and then add the vegetarian pork to fry in the oil for about 5 minutes over medium heat. Fry until the vegetarian pork is golden brown on all sides.

Utilize the pan used for frying the pork to make the sauce, pour out some oil, leaving about 2 tablespoons of oil, then add minced garlic to the pan.

Sauté the garlic until fragrant and golden, then add 3 tablespoons of water, 2 tablespoons of sugar, 1 tablespoon of marinade sauce, 1 teaspoon of chili powder (or dried chili), and 1/4 tablespoon of five spice powder, cooking until it thickens for about 3 minutes over low heat.

Season to taste, then add the fried vegetarian pork, mix well, and turn off the heat.

Final Product

Cut the meat into small bite-sized pieces, arrange them on a plate and enjoy. The aroma from the spices is extremely appealing, the vegetarian pork pieces do not fall apart, with a nutty flavor from the spare ribs, bread, and the rich taste of coconut milk.

Combined with a savory, slightly salty, sweet, and spicy sauce, it makes you crave more with each bite. This dish pairs perfectly with hot rice, fresh noodles, or Vietnamese vermicelli which are all very suitable.