Plant-based Impossible Pork to launch across more than 120 restaurant outlets

 

Eunice Quek, The Straits Times (Singapore)

Nov 16, 2021

 

SINGAPORE - First it was beef, now it is pork.

 

Californian company Impossible Foods will debut its plant-based Impossible Pork on Thursday (Nov 18) across more than 120 restaurant outlets in Singapore.

 

The minced meat product is made from the same key ingredient as its beef alternative - soya protein, along with sunflower oil and coconut oil.

 

It also contains "heme", a molecule found in humans, animals and plants that gives the product its meaty look and flavour.

 

Unlike Impossible Beef, it does not contain potato protein.

 

Compared with real pork, Impossible Pork is said to have more protein as well as less fat, calories and cholesterol.

 

While there are burger and pasta options made with the minced pork alternative, the versatile product also features heavily in Asian cuisine.

 

Think claypot Mee Tai Bak with Impossible Pork ($18) at home-grown zi char chain New Ubin Seafood, Impossible kueh pie tee ($10.80) at Straits Chinese Nonya Restaurant, and Impossible ngoh hiang (from $35) at Cai Eats.

 

Bak kwa chain Fragrance, as well as burger restaurant Three Buns, have also created their versions of bak kwa made with Impossible Pork.

 

At Chinese restaurant Tasty Loong by Chef Pung at the Link Hotel in Tiong Bahru, its chef-owner Pung Lu Tin, 60, features the meat alternative in six dishes.

 

Previously, he had tried the plant-based pork alternative by Malaysian start-up Phuture Foods.

 

He says:

 

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