Tried this recipe? Please click on the stars to rate it! Click the heart to bookmark.
This savory, juicy, and zesty roasted seitan pork is awesome shredded in tacos or on sandwiches, or sliced and served with the remaining juices!
Ingredients
Directions
Start by adding about 2 1/2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed until there was about 5-10% starch left, and in the final wash the water was cloudy/hazy.
Don't forget to save that starch! So many things you can do with it!
Once washed, drain your ball of gluten for at least 20-30 minutes. If you haven't already, now's a great time to mix together the Porqy Powder. Add the drained gluten to a food processor with the Porqy Powder and blitz. If you don't have a processor, you can use a knife or kitchen scissors to cut the seasoning into the gluten.
After the seasoning has been incorporated, transfer the dough to a cutting board so it can continue to drain and let it rest for at least 30 mins, or until the gluten is strong enough to pull and stretch without breaking.
Once rested, stretch the seasoned gluten into a long rope, then tightly twist and knot it. This is done to develop the meat grains, which will also make the longest, stringiest shreds.
Preheat your oven to 325F. Heat the 2T oil in an oven-proof skillet. (If you don't have one, you can heat it in a regular pan and transfer later to an oven-safe dish.)
Once the oil is shimmering, place the knotted gluten in the hot oil and cook for about 2-3 minutes on each side, or until lightly browned. Let it sit in the pan for a couple minutes more with the heat off to avoid splattering.
Pour the broth and juice into the skillet and stir in the garlic, cumin, oregano, red pepper flakes and bay leaves.
Put the dish in the oven and bake for 60 minutes, covered loosely with a sheet of foil, flipping and basting halfway through. By the end of cooking it will likely have absorbed some of the broth, but there should be enough leftover for marinating.
Once it's cool enough to handle, shred or slice and let it rest in the fridge for a bit in the remaining juices. This will give it time to firm up and absorb more flavor. Heat the shreds in a skillet with a little oil and some of the marinade before serving for the most amazing tacos or sandwiches. Or if sliced you can make a gravy with the remaining broth, adding a little bit of leftover starch water to thicken!
Ingredients
Directions
Start by adding about 2 1/2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed until there was about 5-10% starch left, and in the final wash the water was cloudy/hazy.
Don't forget to save that starch! So many things you can do with it!
Once washed, drain your ball of gluten for at least 20-30 minutes. If you haven't already, now's a great time to mix together the Porqy Powder. Add the drained gluten to a food processor with the Porqy Powder and blitz. If you don't have a processor, you can use a knife or kitchen scissors to cut the seasoning into the gluten.
After the seasoning has been incorporated, transfer the dough to a cutting board so it can continue to drain and let it rest for at least 30 mins, or until the gluten is strong enough to pull and stretch without breaking.
Once rested, stretch the seasoned gluten into a long rope, then tightly twist and knot it. This is done to develop the meat grains, which will also make the longest, stringiest shreds.
Preheat your oven to 325F. Heat the 2T oil in an oven-proof skillet. (If you don't have one, you can heat it in a regular pan and transfer later to an oven-safe dish.)
Once the oil is shimmering, place the knotted gluten in the hot oil and cook for about 2-3 minutes on each side, or until lightly browned. Let it sit in the pan for a couple minutes more with the heat off to avoid splattering.
Pour the broth and juice into the skillet and stir in the garlic, cumin, oregano, red pepper flakes and bay leaves.
Put the dish in the oven and bake for 60 minutes, covered loosely with a sheet of foil, flipping and basting halfway through. By the end of cooking it will likely have absorbed some of the broth, but there should be enough leftover for marinating.
Once it's cool enough to handle, shred or slice and let it rest in the fridge for a bit in the remaining juices. This will give it time to firm up and absorb more flavor. Heat the shreds in a skillet with a little oil and some of the marinade before serving for the most amazing tacos or sandwiches. Or if sliced you can make a gravy with the remaining broth, adding a little bit of leftover starch water to thicken!
Thank you for the recipe. What oven temperature?
I don’t know how I skipped that, but it’s 325F and has been added to the directions. Thanks for the catch!
I tried this recipe last night, and, while I admit to making a mistake early on (I used a WHOLE bag of four rather than half), I corrected for the lost seasonings in the broth water, and it was STILL amazing! BTW, if you DO happen to double the recipe, I can confirm that you don’t need to double the amount of broth or extend the cooking time; just flip it half way through as indicated in the recipe, and it’s fine. The texture is perfect, too…lots of long, stringy shreds. My family actually thought it was meat.
I’m happy it worked out and that you enjoyed it! Thanks for letting me know! 😀