After bombarding the restaurant world with Impossible Burger, a great ground beef substitute, Impossible Foods is back with plant-based pork, and you can soon order it at your favorite restaurants.
We first tried Impossible Pork is back at CES 2020, and it was good! Almost two years later, it will finally be available for tasting in the real world, first at Momofuku Ssam Bar at Pier 17 in New York City ahead of a larger deployment next month.
Impossible’s Pork Made from Plants (yes, that’s its official name) is available as minced meat, similar to the original Burger impossible. The company also manufactures Impossible Sausage and Impossible chicken nuggets, the latter having recently become available in some American restaurants earlier this month.
More than 100 restaurants in Hong Kong are expected to start serving Impossible Pork from October 4, and more restaurants in Singapore will offer the meat substitute later this fall.
If you’ve tried Impossible Burger, you know Impossible’s fake meat doesn’t exactly mimic the taste of traditional beef, although it does come close to it. The first feedback from 200 taste testers in Hong Kong who tried the new fake pork was positive. Impossible claims that 56% of people actually prefer Impossible Pork to traditional ground pork.
In terms of health benefits, Impossible claims their pork has 37% less calories and 59% less total fate than regular $ 70/30 ground pork, and is also certified gluten, nitrate, and antibiotic free.
Pork isn’t as popular as beef or chicken in the United States, but Impossible’s pork alternative is perfect for Chinese dishes and in many other Asian cuisines where pork is often the default protein. (see: meatballs, sautéed noodles and spring rolls).
At Momofuku Ssäm Bar, Impossible Pork will be showcased in the restaurant’s spicy rice cake dish, which comes with a new Impossible Pork stew (looks delicious).
It’s possible that Impossible has changed the formula of its fake pork since I tried it again at CES 2020, but I thought Impossible Pork tasted better than the original Impossible Burger. Not only does it have a slightly nutty taste that lends itself quite well to pork (hazelnut is often a popular flavor in high-end pork products like Iberian ham), but it also has a bit of extra chewiness (a bit like what you get from seitan) which should be a good choice for dishes like dumplings, shumai and other dim sum. But like Impossible Burger, while the overall flavor is pretty close, there are enough subtle differences in texture and aftertaste that discerning tasters can still discern that Impossible Pork isn’t the real thing.
Unfortunately, there are no additional details on when more American restaurants will start serving Impossible Pork or when Impossible Pork could hit grocery store shelves. Gizmodo reached out to Impossible Foods for more information, and we’ll update the story if we have any news.
[Update: 3:00 PM ET] Impossible followed up with more information on the availability of Impossible Pork in the United States, which includes Dan Dan noodles of Lucas Sin’s Good Day Chinese Takeout starting September 27 and Asian Box locations around San Francisco. Impossible says Impossible Pork will be are also becoming available to order from more restaurant distributors in the coming weeks.