I Tried That WILD Vegan Pork Belly From TikTok

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This was a highly requested video, I kind of couldn't believe my eyes when I first saw the video of this recipe. Not only was my chew desire out of control, but it just looked pretty incredible. I would love to hear your feedback if you try this recipe, let me know if it works for you or how you tweak it!
OG recipe: www.tiktok.com...
Sauce Stache's version: • No ONE would Know This...
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[@xandricoetzee6698]

I have to add, I lived in Vietnam for years and ate this often. It tasted exactly like meat. Like, I mean I had to double check at restaurants multiple times to be sure it wasn't meat. Please give this another go, if you get it right it will be so worth it. The people in Vietnam have perfected mock meats due to the prevalence of Buddhists in the country. Their meat alternatives are absolutely mind blowing and better than any western meat alternative I have ever tried!

[@Coffeegirl739]

You got me hooked on that. I would love to learn more 👀

[@wilsonamyc]

Yes! This! Vietnamese mock meats are amazing! I loved traveling there as a vegetarian because there were so many options. There's a restaurant in Portland, OR that does an amazing version of this.

[@JazzRaksha]

Are there are good websites with Vietnamese mock meat recipes?

[@threegoodeyes7400]

@@wilsonamyc Can you share the name of the restaurant please?

[@wilsonamyc]

@@threegoodeyes7400 Van Hanh restaurant in Portland

[@charzhazha1]

I have a vegan Vietnamese deli near me and I think that they just use either more yuba or possibly jackfruit, as layers in the pork belly - not tvp. There is texture within the mush, but it is very tender. They also braise it in a delicious BBQ type sauce. Best banh mi ever!

[@MerleONeal]

YUMMM

[@Skypeace89]

If you do a search for "heo quay chay," there are a lot of Vietnamese channels walking through the steps of making vegan pork belly using these same ingredients (with slightly different methods). I've tried the one from the channel Diem Nauy and it turned out a huge success, and I think most of her vids have english subtitles if you're ever motivated to give this another try.

[@philhunt168]

This is great advice, thank you.

[@bananaslippers9]

I RUSHED to the comments to say what everyone else has already said, and I'm just so happy! Like what everyone has said, this is a very common dish you'll see served at vegetarian/vegan establishments or Buddhist temples. And there are MANY variations you can make it! You essentially have the baguette to mimic the crunchy pork rind, the tapioca flour (and I've seen some recipes combined with rice flour and added scallion oil for the fatty taste), and whatever tvp choice you go with for the meat. The meat layer, I've recently seen someone use banana flowers (bong chuoi) with tofu, and I've also seen someone mix the tvp with impossible meat, and of course the tvp similar to yours. But we use the light kind, I find the brown tvp mimics beef more. And as for the cooking process, I usually wrap mine tightly in tinfoil and steam it, this will hold all your ingredients together better. Let it cool, and pop in the fridge til the next day. Or freeze for later! THEN you can deep fry it. AND I like to make a vegan fish sauce with sugar of equal proportions to thicken in a pan and toss the fried 'pork' in the sauce. You could also make a caramelized clay pot dish with vegan oyster/mushroom sauce. DELISH over white rice! So for search queries, I recommend these keywords, "Thit Heo Quay Chay", or "Thit Ba Chi Chay". They're essentially the same name just worded differently because of different regional languages. "Thit" is meat, "Heo" is pork, "Chay" is vegetarian/vegan.

[@aurelietutu]

Hey Merle! Have you ever had vegan Vietnamese food before? They have so many different varieties of vegan meats (beef, pork belly, fish, etc) that replicate the meat texture really well! I’m pretty sure other cultures have their own spin on vegan meats, but I’m the most familiar with Vietnamese vegan food since I go vegan for Buddhist holidays 😊

[@amethystjean1744]

I would say based on my cheesemaking experience that you overcooked the tapioca mix. It should be silky and stretchy. I think that might help with sticking it together better

[@natashanewman2296]

TVP at Asian markets tend to be a lot cheaper

[@redbirddeerjazz]

I came here to say this! $18 is crazy

[@Mossfaerie]

I am not vegan but I 100% STILL NEED YOUR "BACTERIA" SWEATER. I LOVE IT.

[@TheresaPower]

Thanks for doing this recipe! I’m kinda surprised by the no seasoning 😮 and also that part of the process didn’t involve pressing it down/together in the fridge to make the layers stick together.

[@MerleONeal]

You and me both!!

[@philaeew4866]

I watched the sauce stache video to compare methods and his fatty substance is a little less thick, and more spreadable. I think that makes a huge difference in how it gets into all of the crevices of the tvp and adheres much better. also, his pan was very non-stick, yours looks like steel. non stick helps with any protein that would otherwise stick to metal.

[@JoaoIsntJohn]

Merle realising all her cabinets are open is such a mood 😂

[@MerleONeal]

it happens to me on a daily basis 😅

[@coloureve9433]

Just in time for my lunch break. Been in need for a pork belly recipe actually, I love making pork bao, but I wanted to make a vegan version for a friend of mine to try. I just struggle to find a good sub for the pork fat though. This really helped to get the creative juices flowing, thank you Merle!

[@TrentDangphoto]

I have made this dish many time and the trick to getting it to bind together is not over cooking your flour layers. I actually now steam it layer by layer and it is 10x faster and easier and it binds better.

[@SheriLynNut]

I wonder if pressing it uncooked (pre steam) so the layers married better, and then air fry or roast so there wasn’t the “flipping” process it would hold better? I’d roast, then dip or brush on the sauce, then another few minutes to caramelize? As always, love your content! I appreciate that you are a confessed enjoyer of meat because I am as well! Becoming a vegetarian was easy, but staying one has been doable by being adventurous with recipes like this!

[@CorineT]

Every week, I watch the latest upload as I’m getting ready to sleep. And it always helps me to unwind❤ Thank you for being such a gift to us Merle!!

[@MerleONeal]

Corine, that is so beyond kind. Thank you

[@VerhoevenSimon]

It's an interesting recipe, albeit I was surprised they didn't texture the yuba for taste/press it together to make it stick more. I think there's certainly some fun experimentation to be done.

[@Followthebananas]

I've tried some vegan alternatives for pork belly because my partner used to love it... I still find it hard to eat just because of how it looks, I just can't get past it!

[@MerleONeal]

Yeah I feel ya, Sauce Stache's was SOOOOO damn REAL looking, I almost couldnt believe it!

[@giangstr]

also saw some others mention, that Vietnamese restaurants have full on vegan/vegetarian foods, with pork substitutes, and even the shrimp in the summer rolls. Also i was thinking if you maybe pressed or like made the pork belly more like a terrine it might hold its shape more.

[@jupitersspell]

I use textured soy protein for tacos all the time, it’s like $3 at Walmart for a big bag :)

[@LocalHeroCarlos]

Merle! I love your cooking videos, they help me experiment with vegan cooking all the time! I do miss when you used to make the favorite dish of a friend vegan thoo

[@naiadolling]

You should try the one by East Meets Kitchen! It’s sooo good and looks so much like the pork belly I grew up with.

[@HunniRoze]

Knowing how much to heat your pan so it becomes non stick is important too. Could help it from breaking down.

[@adreenaadnan3888]

Love your videos. Not a pork eater but enjoyed very much seeing you try recreate things😊

[@MerleONeal]

Aw thank you, Adreena :)

[@Livv_it_is]

I do think they look very authentic!!! also: I just loooove watching your videos when I am anxious. hahah it just calms me to watch you cook and sing lol

[@evanlee-ferrand7312]

The TVP is cheap at an Asian store - it’s marked up online

[@mustwereallydothis]

It's possible that you just needed a bit more liquid in your "fat" mixture in both recipes. Flours and starches can absorb a surprising amount of atmospheric humidity without any change in appearance or texture. That's why exact measurements for bread recipes are so rare.

[@BloosSelfReliance]

Awesome!!! This does look like fun. I think I would press it overnight. It may help the layers to hold better. Just a thought. Definitely one to hold onto for trying at some point xox

[@MerleONeal]

great idea!

[@lcoa-v435]

I think freezing it over night what makes it fall apart cuz the immitation fat surface becomes smooth and hard resulting for it to slide off and fall apart, where if you do it on recommended time the tapioca coconut fat is kinda acts as the binder for it to hold the other stuff together. but minor tweaking i might do is maybe put tiny amount of agar powder on it to kinda imitate the slight firmness of the fat, because pork fat doesn't suppose to melt when you bite onto it. There's like a slightly firmnes to it.

[@sunny5ma]

Omz this is totally off but I just went into my local Asian store and bought some tvp cuz I wanted some soya chunks and now I get to see this video!! It was meant to be!! Anyway, sorry for being super random, love our reigning vegan queen delivering the goodies!!! I just thought it was so random but so right! I love these videos so much, you have no idea how much good you're doing for us all!! ❤️💖🥰❤️💖❤️🥰

[@nicktheavatar_]

I keep finding myself coming back to your awesome videos and excited when you release a new one. Keep up the great work . And love that you shout out Sauce Stache too!

[@MerleONeal]

Nick!! that's so kind of you to say, i'm glad you enjoy this brand of chaos hahaha and yes Sauce Stache is eliteeee

[@JaydelCorro]

You can buy that TVP at the Asian grocery for about $4

[@deziraygouw]

Merle! I hope one day you can try to make Gudeg (vegan traditional dish from Indonesia that uses jackfruit)!

[@compassioncucumbersveganpod]

This is a really interesting recipe! Texturally, I’ll bet it’s super good. 😋😋

[@sfveganfoodie]

I LOVE vegan pork belly! I make mine in a rectangular glass tupperware type container instead of the foil. Just keeps the shape better for me. Also, I've never used that kind of TVP for it, I use the soy chips. Curious what the difference is. I need to try out the tofu skin for the top and see how it's different from using French bread. I make mine flavored like Chinese roast pork with the 5 spice. So good! Thanks for sharing!

[@aictopus]

That exact bag of TVP is like 5 dollars at my local asian grocery. They have a whole wall of different types!!

[@DamonKClark]

It’s important to thoroughly press the products together. They will meld and not fall apart.

[@MerleONeal]

sadly, i learned this the hard way🥲

[@DamonKClark]

@@MerleONeal me too! 😂

[@zairose1138]

I love that sweatshirt that just says "Bacteria". Fantastic 😂❤

[@MerleONeal]

ty ty

[@leighwalch1622]

an idea for the sauce- try adding cornflour in the soya sauce and sugar. heat it in a pan to create lightly thickened sauce. In a separate pan, the sweat the onions and garlic, then add the vegan pork belly (do not mix) pour the soya mixture over the pork belly and cook for 10mins: adjust the sauce consistency.

[@eerenay]

I think you really need to embed the TVP slices into the fat and use the yuba as a casing for the whole thing. Maybe it will hold together better that way.

[@MerleONeal]

yeah really mash it in there

[@SaigeLecteur]

I just rewatched Sauce Stache's video, and my guess is that you cooked the fat a little bit too long. His looks less set than yours does and it looks like it acts more like a glue to hold in the protein pieces. Not an expert! Just thought I'd add in my 2 cents. Awesome video! :)

[@MerleONeal]

mmmmm you might be right!!!

[@mothmanbarbie5637]

I do also experience Chew Desire. This looks BANGIN

[@crimson_chaos]

Maybe you could try adding methyl cellulose. Sauce stache adds it to so many of his fake meat recipes. Also, I think you might want to wrap it even tighter with cling wrap before steaming. Then after you steam it, I would try compressing it in a container with a heavy weight on it or even put it in a tofu press in the fridge. That might help achieve a more cohesive product that slices nicer out of the fridge.

[@IsaacIsaacIsaacson]

Both SauceStashe and VeganAnh seemed to wrap theirs really tightly in the foil. Unfortunately, both of them cut super quickly over this step so you barely see them do it. Without that step, not surprised it falls apart. Also their 'fat' seemed to be slightly runnier.

[@kimmurray9346]

Merle- all the cabinets are open and I know it drives people crazy. ( us who that drives crazy- I feel seen). Also Merle: closes 2 doors, leaves 1 part open and the 1 in the top totally open 😂❤

[@compassioncucumbersveganpod]

😂😂

[@MerleONeal]

LMAO I TRIED THEY JUST WANT TO BE OPEN

[@kimmurray9346]

@@MerleONeal I know the struggle! Cute, affordable place in a good neighborhood. Bad cabinet doors. I’d say it’s a win!

[@luluchu4715]

It actually looked like pork belly! Good morning merle

[@MerleONeal]

Good morning to you!

[@pineconey]

Ouch, that price for the TVP. Used to be you could go to the bulk section of a health food store and scoop TVP for like $1.50 for a stuffed bag. Probably a lot more expensive now, though, even in bulk.

[@oggatog3698]

I haven't watched Sauce Stash's version yet, but I wonder if putting it in a tofu press or something to force all of the layers together would help.

[@KatieKitty2003]

I'm intrigued! Might have to give this a shot

[@lammie10]

I noticed you didn't pre-soak the tofu skin before assembling... wondering if that might be why your tofu skin wasn't sticking. Did your foil wrap around the package without any gap? I think that steaming action (plus the chilling) is also key to the whole thing not falling apart? Anyway, Nice to see you testing this out!

[@NZKiwi87]

None of the ingredients have any flavour by themselves so it definitely needs a marinade and sauce 👍

[@DowntownDiva]

One thing that I was screaming in my mind while you were making the recipe is "PRESS IT!" I feel like if there was a rest period before the steaming where you pressed it and then also pressed it after the steam while it was in the refrigerator you might get a more solid end product. IDKIDK

[@ForbiddenFoodTV]

TVP does look like it could go to space 😂 I've ground up the finer dry Bob's Red Mill TVP in the past and used it like a breading. Works really well 👀 TVP would also probably be great in a plant based stuffing. "Does anyone have the desire to chew things that look fun to chew?" Yes. I think dogs do that hehe. But yes, I feel you. The end product looked like if you made smores with TVP and mashed potatoes... Interesting. I'm glad it was decently tasty though! Also, one question Merle: What cameras are you using to shoot your videos? 🤔 The quality always looks great!

[@MerleONeal]

bahahaha me and the dogs, i'm in great company

[@nonononono47]

the background of your videos makes me so fucking anxious and it ain't the open cupboards

[@stefanflorinf]

There are a few ways to get out the tvp taste out of tvp . Sieve the tvp so you get rid of the dust , then rinse the tvp until you get cleanish water, then boil the shit out of the tvp and get rid of the water multiple times until water is cleaner. Then you can do whatever you whant with it . Best regards

[@julieblair7472]

This is a job for rice spring roll wrappers. Just wrap the cubes and fry them.

[@Keltik0ne]

I've made this a few times since Stache did it, my kids love it.

[@MerleONeal]

oh yay!

[@niedlichta08]

I think you need to submerge the yuba in warm water first so it sticks more to the fat. and I agree that maybe you need to cover all of them in the yuba

[@LanNguyen-oe2km]

Merle, I think you suppose to put all the layer in a rectangle type of cake pan for better shaping. People who wrap it in paper probably are experts so they’re familiar with the technique. But vietnamese people ususally put it in a cake pan or something

[@inkyrose7143]

I think you should try making the recipe again with the bits of technical skill that you learned after your first try

[@T.K.T]

TVP is so cheap where I live, I was shocked by the price

[@rosecarolynstapleipps5190]

Same, even in the UK! 18 bucks made my eyes water

[@Bantu_woman]

Hey Melly I suggest pressing it down to with a book… or rather something hard to press down the meat to give you the look that you want in the freezer

[@fabiolemes3395]

I DIEEEEE! BACTERIA! HAHAHAHAHAHAH

[@Jakester88]

Should have done Sauce Stache's one. It looks dope.

[@strawberrysoymilkshake]

She did towards the end

[@Yorokobi224]

Mark's stuff looks so good but it's so labor intensive too

[@Jakester88]

@@strawberrysoymilkshake you’re totally right, sorry!

[@Jakester88]

@@Yorokobi224 yeah you’re right for sure

[@strawberrysoymilkshake]

@@Jakester88 all good!

[@endroop]

Got a chuckle remembering the instagram post about the tapioca flour lol

[@MerleONeal]

LOL what a damn journey

[@TheMughes]

I don't miss pork, but I admire your dedication to creating this. 🙂

[@MerleONeal]

Thank you! It was a journey and a half

[@zafjaf]

I wonder if a chickpea paste would work to bind it together. Just chickpea flour and water. You can season it as well.

[@Stellanmushroom]

While I don't think it is the same recipe, there is vegan pork products in China (I have eaten that so many times since I was like 3!)! There are probably brands overseas making the same thing too :))

[@strawberrysoymilkshake]

You should try recipes by Thee Burger Dude :) he's a cool vegan and has fast simple videos

[@MerleONeal]

I'm a huge fan!! Ty for the rec, i'm def gonna do that

[@strawberrysoymilkshake]

@@MerleONeal he does some great stuff! Especially love that he uses tofu for meat subs which I need to try 🤤

[@JubeiKibagamiFez]

I think I would go a step further and just make my own TVP, then you can have big slices to work with. The TVP just looks like fried and dried tofu.

[@MerleONeal]

not a bad idea !

[@Infin8cosmo]

FYI, asian markets have the vegetable proteins for way cheaper. Probably $5

[@ThereIsTooMuchButter]

Oh merle ilu, never change ❤😂

[@MerleONeal]

🥹

[@alixrider8334]

I just wondered if pressing the whole bloc before putting it into the fridge for 4h would have present it from falling appart when you cutted it into little pieces

[@notsure6958]

Welcome back to another episode of "we are trying to imitate the food we crave". Vegans... 🤣

[@bitteranjel6782]

The Dollartree meat lmao 🤣

[@IvartheScientist]

omggg i need that sweater loll

[@rebeccapeterson6212]

I love how you really go all in on these recipes!

[@katherinerosevear783]

Where can i get thay jumper?! So cool😝

[@scerb100]

I made this and I wrapped it entirely in the yuba. Im pretty sure it called for that? Mine was solid and cooked up well did not fall apart

[@hettiebrigham8413]

What if you freeze it and then put it in season flour or seasoned starch and then air fry?

[@MerleONeal]

THIS is a cool idea

[@firstname7606]

6:45 camera really said "Shut"

[@Soulstreamcollective]

JUST DOWNED MY MORNING SEED PILLS AND I AM SO JELI THAT THEY GAVE YOU THAT SWEATER!!!

[@MerleONeal]

OMG yessss seed is the beeeest - but I can't lie the sweater is next level

[@Soulstreamcollective]

I was turned on to Seed by a friend who is one of their bioengineers and she showed my another sweater they have about ocean acidification, and it says, “TOO MUCH ACID, A VERY BAD TRIP”…. These need to be out in the world! Just emailed Seed asking for more info haha MUST GET THESE! On the real though, Seed has revolutionized my digestion.

[@Noturprob123]

ithink the reason why the tofu skin did not stick is coz you did not briefly soak the tofu skin for a couple of seconds like the original recipe

[@JoshuaRodriguez-oo8iq]

Love your videos!

[@MerleONeal]

Thanks Joshua

[@nikkita113]

first of all...I loveeee your eyes today 👀💕

[@MerleONeal]

NIKKITA you're too kind 😌

[@rebecca6944]

Modifications to the recipe? Try and go at it using the scientific structure of muscle: you'd want layers of yuba (the tendinous sheaths around the muscle cells), you'd want layers of marinated tvp (I'd use crumbles, blitz it in a food processor, marinate/rehydrate it, mush it together into almost a dough and spread it out in a thin layer and bake it on low heat for it to set then use these layers) and possibly add some jackfruit for the stringy sinewy muscle texture. But just thoughts...

[@mashijunik9211]

You should make almond ricotta I saw a recipe and it looked great

[@MerleONeal]

o0o00oo this is a great idea

[@no-mu6gw]

tvp is like the cheapest vegan protein here :o

[@Coffeegirl739]

Same in my country, whole pack lasts me on 2 meals at least (about 1$ US)

[@TS-dw6st]

Skewer it with toothpicks to keep it together when pan frying

[@MerleONeal]

this is not a bad idea

[@LOstiDVegan]

Suggestion of try : the magic tofu of Loounie (Tofu magique de Loounie)😊 very good!

[@ErdbeereRot]

Just put some weight on it after steaming (in fridge the layers will better stick together with weight on)

[@oliviadege]

you closed all your cabinets and then turned around and half of them were immediately left open again 🤣🤣🤣

[@MerleONeal]

LMFAOOOOO my apartment is haunted it's not my fault

[@xinderellalee]

Tvp tofu versus pork

[@jenneli314]

Anyone else get a Sargento cheese ad before this? Lol

[@dod0brain]

Maybe you can try EastMeetsKitchen's method ?

[@CM-yz3ze]

Is Yuba the same as beancurd? That's what we call it, I think.

[@sweetsapphiresunseed]

That TVP looks like gyro meat! The only one I sorta miss 😮😢😅

[@MerleONeal]

OMG IT DOESSS now I feel like I should make that - you're brilliant!

[@SoSweetAlmostEvil]

Your videos always make my day!

[@amyhatch3761]

why on earth was your TVP so expensive? Just go to your local asian grocery. I buy a bag that size for like $4

[@meganpare8998]

After watching his video i think you needed to do a thinner layer of fat, and wrap it wayyy tighter to really stick it together, when hes cutting his theres no separation between the fat and the meat

[@emmaamrhein9167]

it’s so ironic that the ad for this video was from buffalo wild wings💀