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Aydee Tie

Sweet and sour pork is arguably one of the most traditional Chinese dishes in the world.
We headed over to Ming Court, the Michelin- starred Chinese restaurant within Cordis Hotel, in Mong Kok, Hong Kong, to learn how to make the dish from chef Li Yuet-faat.
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The sweet and sour “pork” dish we created was a vegan alternative to this traditional favourite.
We made it with Omnipork – an all-purpose plant-based protein pork substitute, which is antibiotic-, hormone- and cruelty-free – and also environmentally friendly.
Ming Court recently teamed up with Green Monday – a Hong Kong company promoting low-carbon and sustainable living, which owns Right Treat, the maker of Omnipork.
The actual cooking of the dish is simpler than we expected.
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Basically the Omnipork has to be steamed, and then cut into same sized pieces as the peppers, then covered in sauce and fried together. Take a look at how that went:


In terms of texture, the Omnipork resembles pork.
If cooked right, it can remain succulent and juicy.
Just like real pork, it can be fried, steamed or even turned into meatballs.
Li says the versatility of the plant-based alternative is a big plus-point for chefs, because they can easily substitute the ingredient for pork in their existing dishes.
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Today I Learned

How to make the Chinese dish of vegan sweet and sour pork with Hong Kong’s Ming Court

The sweet and sour ‘pork’ dish we created at Ming Court was a vegan alternative made with Omnipork, a plant-based protein pork substitute which is antibiotic-, hormone- and cruelty-free.

Why Hongkongers find a vegan lifestyle difficult to embrace

Family style dining can be difficult for a vegan in a group of meat-eaters. Photos: Kayla Hill

The city could slash the amount of greenhouse gas emissions by almost half if residents simply reduce the amount of meat that they eat.

Eating out is more preferable than cooking at home in Hong Kong.

Meat substitutes, like this vegan hot dog from LN Fortunate Coffee, are good plant-based alternatives to Hong Kong's excessive meat consumption problem. Photos: Kayla Hill

Pigs being unloaded into a slaughterhouse in Tsuen Wan. The city's fast-paced lifestyle makes many insensitive to the plight of its animals.

Vegan dishes such as this from POP Vegan can easily be found on Hong Kong Island, but finding options is increasingly difficult once you venture into Kowloon or the New Territories.

Hongkongers consume almost 4 times more meat than the amount recommended by the Department of Health.

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The Michelin-starred restaurant’s chef Li Yuet-faat showed us how to create the traditional favourite using Omnipork, a plant-based-protein meat alternative


Food and Drinks

Veganism and vegetarianism