Chinese-style BBQ porc – it’s the year of the vegan pig

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Hey, most people don’t go vegan because they don’t like eating meat. They go vegan (usually) because they love animals more.

But vegans are a clever bunch and truly, anything can be made into a vegan dish. Take this Chinese-style BBQ pork. This dish ticks all the meaty boxes for look, feel and taste. It’s delicious and easy though you do have to be patient since there’s a lot of “let it rest” and “marinade” business going on. Your hands on time, however is probably 15 minutes!

I have taken this recipe almost exactly from the excellent blog Runaway Rice (she also has a Youtube video of this recipe). My one notable exception is that I wrapped my seitan in foil, rather than her recommended corn husks.

Let’s get started.

Ingredients

For the seitan

3/4 cup warm water
1/2 Tbsp soy sauce
1/8 tsp salt
1/4 tsp baking powder
2/3 cup vital wheat gluten
1/2 Tbsp vegetable oil
1/4 cup water

For the marinade

1/2 Tbsp paprika
1 tsp garlic powder
1/4 tsp cayenne powder
1/2 tsp 5-spice powder
2 Tbsp tamari or soy sauce
1 Tbsp cooking sherry

1 Tbsp agave

1/2 Tbsp sesame oil

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Directions

In a large bowl combine the water, soy sauce, salt and baking powder. Sift in the vital wheat gluten and mix well. Work the dough in your hands making sure all the dry vital wheat gluten is completely incorporated. Take dough in your hands and squeeze and pat it (slap it) and shape it into a large ball. The squeezing and patting  helps to compact the dough and remove any air pockets.  Flatten the dough and return it to the bowl and allow it to rest for one hour at room temperature.

Bring a large pot of water to a rapid boil.

Cut the dough into 3 equal pieces.  Loosely wrap each piece of seitan in tin foil to create a tube shape. Secure the ends by twisting the foil and folding the twist back over the body of the tube of seitan.

Add the foil-wrapped tubes of seitan to the boiling water and reduce the heat so you have a simmering boil. Simmer the seitan for 15 minutes, turning the tubes every five minutes so it cooks evenly. Remove the seitan tubes from the water and place on a plate or in a colander and allow to cool for 5 minutes before unwrapping.

At this point the seitan tubes will look and feel a lot like tofu. That’s perfect.

While the seitan is simmering, prepare the marinade by mixing all the marinade ingredients. Pour the ingredients in a dish or bowl large enough to hold the seitan, and ideally immerse as much of it as possible. Marinate the seitan for a full two hours, rotating it halfway through.

Heat a skillet over medium-high heat. Add the oil and the seitan. Pan fry the seitan on each side for 1 minutes. Pour in the marinade and about 1/3 cup water. Continue to fry the seitan in marinade, turning it every few minutes. Cook for about 5 minutes total until the marinade has reduced down to a caramelized glaze.

Remove from heat and use a sharp knife to cut into medallions.

Makes 2-4 servings.

 

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