Sweet and sour pork is arguably one of the most traditional Chinese dishes in the world.
We headed over to Ming Court, the Michelin- starred Chinese restaurant within Cordis Hotel, in Mong Kok, Hong Kong, to learn how to make the dish from chef Li Yuet-faat.
The sweet and sour “pork” dish we created was a vegan alternative to this traditional favourite.
We made it with Omnipork – an all-purpose plant-based protein pork substitute, which is antibiotic-, hormone- and cruelty-free – and also environmentally friendly.
Ming Court recently teamed up with Green Monday – a Hong Kong company promoting low-carbon and sustainable living, which owns Right Treat, the maker of Omnipork.
The actual cooking of the dish is simpler than we expected.
Basically the Omnipork has to be steamed, and then cut into same sized pieces as the peppers, then covered in sauce and fried together. Take a look at how that went:
In terms of texture, the Omnipork resembles pork.
If cooked right, it can remain succulent and juicy.
Just like real pork, it can be fried, steamed or even turned into meatballs.
Li says the versatility of the plant-based alternative is a big plus-point for chefs, because they can easily substitute the ingredient for pork in their existing dishes.