Seitan Pork Belly

Your master seitan pork recipe:

Makes enough for 6 dishes

200g Vital Wheat Gluten
15g nutritional yeast
1 tsp garlic powder
½ tsp onion salt (or salt)
1 tsp dried sage
¼ tsp 5 spice powder
1 tsp vegetable oil
175ml warm vegetable stock

  1. Shake all the dry ingredients into a large bowl and mix together.
  2. Stir in the oil, then slowly pour in the stock, mixing until you have a bread-like consistency. Form into a ball.
  3. Knead and stretch- for a chewier, meaty texture, knead for up to 5 minutes – for light, around 1 min will do. Shape into a ‘steak’, about 2 cm thick.
  4. Add any remaining stock to a large pan of boiling water, reduce to a simmer, and cook the seitan for 40 mins.
  5. When cooked, drain, cut into 6 pieces, and press in a tofu press, or use as it is.

BLOB: Find Vital Wheat Gluten at Amazon from around £5

Chinese No-Pork Belly

Serves 2

75g seitan, cut into strips, and halved.
1 tsp 5 spice powder
2 tbsps soy sauce
1 tbsp maple syrup
½ tbsp vegetable oil
2 tsps powdered ginger (or 2cm fresh, chopped)
1 star anise
½ tsp cinnamon
2 small dried red chillies
100ml water

  1. Heat the oil and maple syrup in a medium sized pan till it bubbles. Add the seitan pieces, and cook until sugar has caramelised and hardened one side of the pieces – around 10 minutes.
  2. Add the soy, ginger, star anise, cinnamon, chillies, and water to just cover the seitan, and cook on low for 15 mins.
  3. Take out the seitan with a slotted spoon and set aside. Boil the remaining liquid for 10 mins or until it reduces down to a syrup. Put the seitan back in the pan, and stir to coat before serving.

Serve with rice.

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