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Photograph: Impossible Foods
Photograph: Impossible Foods

Impossible Pork debuts in 120 restaurants across Singapore

Tuck into this plant-based alternative that might be found in your next dumpling

Written by
Izza Sofia
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Impossible Foods’ latest meatless product has rolled out across restaurants in Singapore. The company, known for producing Impossible Beef, has launched Impossible Pork – plant-based pork that claims to be tastier and healthier than the real deal. 

Similar to the beef version, the Impossible pork is made primarily from soy, coconut oil and sunflower oil. It contains soy leghemoglobin — a plant protein that carries heme. According to the company, heme is an iron-rich molecule that makes you taste the "meatiness" when you bite into a meat product. Compared to conventional pork, Impossible Pork provides the same amount of protein as the meat counterpart, has no cholesterol, has one-third less saturated fat, contains more iron and carries fewer calories. It also wins big on sustainability: it uses less water and land, and generates 70 percent less greenhouse gas emissions than regular pork production.

The Impossible Pork has been rolled out across 120 restaurants in Singapore since November 18. Because pork is a cornerstone is Asian cuisines in Singapore, it's no surprise that the new product is adopted across many eateries here due to its versatility. Some of the participating restaurants include Cantonese eatery Tim Ho Wan, New Ubin Seafood and Da Paolo. Tim Ho Wan will be incorporating the product in its dim sum, while New Ubin Seafood will serve it in its claypot with brinjal dish. Da Paolo’s will present the new offering in a pepperoni carbonara pasta. Others restaurants that have joined the plant-based party include Straits Chinese Nonya Restaurant, bak kwa chain Fragrance, and burger restaurant Three Buns. 

If you wish to pig out on some Impossible Pork creations, head down to Empress, a Chinese restaurant at the Asian Civilisations Museum. The meat alternative is featured in some iconic dishes from Shanghai and Zhejiang Province, such as xiao long bao, pork and chives pancake and braised dong po pork belly.

Impossible pork has also made its way to PS.Cafe, where it is transformed into a patty and battered with panko crumbs similar to a Japanese katsu, before being placed between two toasted burger buns and topped with miso sauce, kaffir lime and cabbage slaw.

Another joint that has successfully replicated the pig’s anatomy into its dish is Privé. Texture-wise, the skewered Impossible Pork BBQ Ribs resemble chunky meatballs that we are familiar with, minus the shredded texture that is usually associated with BBQ ribs.

However, for Muslims, consuming Impossible Pork is still discouraged. Despite the product containing zero animal products, it is still not Halal-certified. Currently, The Islamic Religious Council of Singapore (MUIS) has advised Muslims against consuming the product, until it has been reviewed accordingly.

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