Thịt Ba Rội Chay (Vegetarian ‘Meat’ (Pork Belly)

Any strict Buddhist would look down upon creating ‘imitation’ meat. However, I feel being able to create “meat” from ordinary ingredients as flour and starches is an art worthy of showing off. A vegetarian can create meat from non meat ingredients but a carnivore can not create a “vegetables” from meat right? Just goes to prove how creative and efficient us vegetarians are!

For the “Skin”:
-100g tapioca starch
-30g flour
-30-50g water or vegetable stock

*Mix everything together to form a thick batter.

For the “Fat”:
-100g glutinous rice flour
-50g rice flour
-75g water or vegetable stock

*Mix everything together over the stove to form a thick batter.

For the “Meat”:
-150g gluten flour
-100g bread crumbs
-100-150g water or vegetable stock (approximate).

*Mix everything together to form a spreadable dough.

What to Do:
Grease a square cake pan with some oil. Add skin batter and steam until transparent. Spread on “fat” and “meat” alternatively. Press firmly and steam of 30-45 min. Cool the meat completely in the mould before carefully removing.

Note:
If you don’t have the time; you can purchased premade meats from most well stocked asian grocery store.

***Because my vegetarian dishes are prepared with “Buddhist Laws” in mind; besides not using meats and animal products, I do not use garlic, onions, leeks, chives, or any type of alcohol. However, if your main goal in being vegan cooking is to just avoid meats, feel free to add the any of the mentioned above to spice up you dishes.***