From revolutionary companies such as Beyond Meat and new-in-HK contender Impossible Foods, we’ve learned how delicious burgers can be made with plant-based patties.
And then we saw how plant-based mung-bean eggs from Just Scramble have made omelettes a breakfast option for our vegan friends. Oh, and JUST make pretty darn good vegan mayo (and ranch dressing) too.
Now entering the plant-based food scene is vegan pork. Launched by the latest venture from Green Monday, Right Treat, Omnipork is designed “not to imitate pork but to surpass it”, as quoted by David Yeung, the founder of Green Monday and Green Common.
Where to find Omnipork in Hong Kong
Treat your health right
Omnipork is made with a proprietary blend of plant-based proteins including peas, non-GMO soy, shiitake mushrooms and rice. The ingredients are all high quality, completely vegan and free from harmful additives such as carcinogens and antibiotics. An excessive use of antibiotics is an alarming health risk to meat eaters, as 80% of antibiotics are not consumed by humans for medicine but instead by livestock.
Omnipork has also been scientifically tested to be 71% lower in saturated fats and 62% lower in calories than real pork, while offering much higher amounts of fibre, calcium and iron.
Treat the planet right
Based on research conducted by Right Treat, pork is the most popular type of meat consumed around the world, and an estimated 1.29 billion metric tonnes of waste are produced by the Chinese pork industry each year. Providing a game-changing alternative like Omnipork will definitely help to reduce our earth’s carbon footprint and alleviate the nitrogen and phosphorus pollution caused by the hog industry.
Treat animals right
We’ve all likely seen how pigs are farmed and killed under harsh environments on circulated videos on the Web. In a recent survey done by Right Treat, 70% of the interviewees believed that the condition of pigs raised in factory farms is both upsetting and wrong.
Verdict
We tried Omnipork cooked in some of Hong Kong’s favourite dishes such as sweet-and-sour pork, mushrooms stuffed with pork filling and fried meat patties – and boy, were they surprisingly good!
Out of all the plant-based meats we’ve sampled, Omnipork definitely has the closest resemblance to what it’s been set out to imitate. Maybe it was the ingredients used in the making of the recipes that captured Omnipork’s sweet flavour, which was further enhanced when cooked. The texture was uncannily similar and perhaps even more tender than regular pork.
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