Vegan Sweet and Sour Pork Belly
Try this Sweet and Sour Pork recipe using TGC plant-based Pork Belly!
INGREDIENTS
For the pork belly marinade:
1 300 g pack TGC Pork Belly, thawed and cut into 1-inch cubes
1 tbsp grated ginger
1 tbsp grated garlic
3 tablespoons soy sauce or liquid seasoning
1/4 cup pineapple juice
1/2 cup cornstarch
2 cups oil for frying
For the sweet and sour sauce:
1/4 cup white vinegar
1/3 cup tomato ketchup
1/3 cup white sugar
1/3 cup pineapple juice
3 tbsp soy sauce or liquid seasoning
2/3 cup water
4 tbsp cornstarch
For the stir-fry:
2 tbsp sesame oil
1 tbsp grated ginger
1 tbsp minced garlic
1 medium-sized white onions, cut into 1-inch cubes
2 medium-sized red bell peppers, cut into 1-inch cubes
2 medium-sized green bell peppers, cut into 1-inch cubes
1/2 cup canned pineapple chunks
PROCEDURE
1. Mix the ginger, garlic, soy sauce, and pineapple juice in a bowl. Marinade the pork belly for 20 minutes.
2. Drench the marinated pork belly with 1/4 cup cornstarch and leave for 5 minutes. Coat pork belly with the remaining 1/4 cup of cornstarch and transfer the pieces onto a plate.
3. Heat the oil in a large saucepan to 180° C or until the pork belly immediately starts to sizzle once you put it in. Fry the pork belly in batches until golden brown and crispy. Drain in paper towel.
4. Mix all the ingredients of the sweet and sour sauce in a bowl until the cornstarch is dissolved. Set aside.
5. Heat sesame oil in a large wok or skillet over high heat. Saute the garlic and ginger until fragrant. Add the onions and bell peppers and stir-fry for 2 minutes.
6. Add the pineapples and sweet and sour sauce mixture. Simmer for 2 minutes or until the sauce thickens.
7. Add the fried pork belly and quickly toss for 20 seconds until completely covered with sauce. Transfer onto a serving plate and serve immediately with steamed rice.
Simple, healthy, delicious.
Do you have favorite dishes that you'd like us to turn plant-based? Comment below so we can share the recipe!
#youwontbelieveitsnotmeat
#wearefilipinoplantbased
#filipinoveganmovement
INGREDIENTS
For the pork belly marinade:
1 300 g pack TGC Pork Belly, thawed and cut into 1-inch cubes
1 tbsp grated ginger
1 tbsp grated garlic
3 tablespoons soy sauce or liquid seasoning
1/4 cup pineapple juice
1/2 cup cornstarch
2 cups oil for frying
For the sweet and sour sauce:
1/4 cup white vinegar
1/3 cup tomato ketchup
1/3 cup white sugar
1/3 cup pineapple juice
3 tbsp soy sauce or liquid seasoning
2/3 cup water
4 tbsp cornstarch
For the stir-fry:
2 tbsp sesame oil
1 tbsp grated ginger
1 tbsp minced garlic
1 medium-sized white onions, cut into 1-inch cubes
2 medium-sized red bell peppers, cut into 1-inch cubes
2 medium-sized green bell peppers, cut into 1-inch cubes
1/2 cup canned pineapple chunks
PROCEDURE
1. Mix the ginger, garlic, soy sauce, and pineapple juice in a bowl. Marinade the pork belly for 20 minutes.
2. Drench the marinated pork belly with 1/4 cup cornstarch and leave for 5 minutes. Coat pork belly with the remaining 1/4 cup of cornstarch and transfer the pieces onto a plate.
3. Heat the oil in a large saucepan to 180° C or until the pork belly immediately starts to sizzle once you put it in. Fry the pork belly in batches until golden brown and crispy. Drain in paper towel.
4. Mix all the ingredients of the sweet and sour sauce in a bowl until the cornstarch is dissolved. Set aside.
5. Heat sesame oil in a large wok or skillet over high heat. Saute the garlic and ginger until fragrant. Add the onions and bell peppers and stir-fry for 2 minutes.
6. Add the pineapples and sweet and sour sauce mixture. Simmer for 2 minutes or until the sauce thickens.
7. Add the fried pork belly and quickly toss for 20 seconds until completely covered with sauce. Transfer onto a serving plate and serve immediately with steamed rice.
Simple, healthy, delicious.
Do you have favorite dishes that you'd like us to turn plant-based? Comment below so we can share the recipe!
#youwontbelieveitsnotmeat
#wearefilipinoplantbased
#filipinoveganmovement
