No to slaughtering, yes to nutritious and sustainable food options. California-based Impossible Foods has launched its pork alternative in Singapore today (Nov 18).
Famous restaurants like Tunglok Signatures, Tim Ho Wan, New Ubin Seafood, De Paolo, and Straits Chinese Nonya Restaurant will be featuring Impossible Pork dishes.
Even bak kwa chain Fragrance has created its version of bak kwa made with Impossible Pork.
“Pork is the second most consumed meat in Singapore, and central to so many of our favourite recipes,” Impossible Foods’ Country Manager in Singapore Laurent Stevenart said.
“Impossible Pork replicates the flavour and juiciness of pork from pigs and is preferred by consumers, but is far more sustainable. We’re thrilled to partner with so many fantastic restaurants and chefs to showcase the versatility of the product,” he added.
What is Impossible Pork made of?
The “pork” is made from a combination of soy protein concentrate, coconut oil, and sunflower oil. It also contains soy leghemoglobin, a plant protein that carries heme, which makes the product taste “meaty”.
Compared to conventional pig farming, manufacturing the plant-based meat uses significantly less water and land. It also generates 77 per cent less greenhouse gas emissions.
It’s also less fatty, with a meat to fat ratio of 70:30. Compared with real pork, Impossible Pork is said to have more protein, calories, and cholesterol.
What dishes can I try?
Tim Ho Wan will be serving Impossible Pork in its dim sum dishes, while New Ubin Seafood will serve it in a claypot with brinjal.
Tunglok Signatures is selling Impossible Pork served with pancake and fresh fruit (S$12.80). There’s also the Impossible Cracker (S$12.00), which are deep fried thin slices of the meat and Impossible Pork in spicy sauce (S$13.00 or S$26.00).
Da Paolo Group is selling the Impossible Pork Pizza (S$35.00) which includes sauteed mushrooms and barbecued tomato sauce.
Other pork alternatives in the market include Singapore start-up Karana’s pork that’s made from jackfruit, Hong Kong OmniFoods’ OmniMeat, and Los Angeles-based Beyond Meat’s sausages.
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Featured Image Credit: Honeycombers, Impossible Foods
