impossible pork hong kong

Where To Find Impossible Pork in Hong Kong

Are you a fan of Impossible burgers? Then you might just love Impossible Pork, the company’s newest addition to their plant-based meat range, which will be available in Hong Kong from the beginning of October.

Just like its competitor and some might say, predecessor, OmniPork, Impossible Pork can be used in any recipe that calls for actual ground pork, including spring rolls, meatballs, dumplings, xiao long bao, siu mai or sausage links, making it easier than ever to cut down on your meat consumption!

Source: Impossible Foods

To celebrate the launch, you can now try delicious Impossible Pork dishes at the Tong Chong Street Market in Taikoo Place from now until the end of October.

Also, from 4-8 October 2021, Impossible will be giving away 100 free Impossible Pork Bento Boxes daily from 15 participating restaurants. These boxes will feature a different theme each day, from Dim Sum and Classic Chinese, to East Meets West and South-East Asian, and each will have three tasting portion dishes from popular restaurants including Tim Ho Wan, Good BBQ, Bloom by Wong Jia Sha, Indonesia 1968, Check-in Taipei, Kyoto Katsugyu and Years

After this initial phase, from October 4, more than 40 partner restaurants will continue serving Impossible Pork dishes alongside their normal offerings. Some of these dishes include the Eggplant and Impossible Pork Casserole at MX, Pork Meatballs in an Italian Tomato Sauce with Linguini at Ruby Tuesday and Impossible Suckling Pig served with steamed lotus bread at My Meat Run Laboratory.

You’ll also be able to buy ready-to-cook dishes made with Impossible Pork at selected PARKnSHOP stores in Hong Kong from October onwards. These dishes include Impossible Pork Dumplings with Chinese Cabbage, Impossible Deep Fried Bean Curd Roll, Steamed Impossible Pork Patty with Preserved Vegetables and Impossible Pork Cube Stir Fry with Mixed Vegetables. 

The Benefits of Impossible Pork

Alternative meat products are more sustainable than their traditional counterparts, but in particular, Impossible Pork uses 85% less water, 82% less land and generates 73% less greenhouse gas emissions than traditional pork products. 

impossible pork
Source: Impossible Foods

The rising popularity of alternative meat products is making it easier than ever to give up meat, or simply eat less of it. You can use Impossible Pork to make your usual favourite meals, or gather your friends for a Meatless Monday meal and experiment with different recipes! Here’s some inspiration for Meatless Monday recipes.

See also: 8 Benefits of Going Meatless

meatless monday

Meatless Monday: Impossible Japanese Potato Croquettes Recipe

Want to take part in Meatless Monday, but stuck for a decent recipe that will please the whole family? A solution is at hand: Impossible Japanese Potato Croquettes. These things are positively addicting, especially with Impossible Burger in the mix. This is a fairly easy recipe to make, and you can even make it 100% plant-based if you use a plant-based milk. Originally introduced to Japan by a French chef in 1887, Korokke (the Japanese name for this dish) are universally popular throughout Japan for their low cost and wonderful flavour. This recipe has two preparation options: deep-frying or skillet frying. Deep frying tends to yield a slightly better flavour but can be messy. Three things to keep in mind: 1) Use a deep pot like a Dutch oven or wok, 2) Use a neutral oil with a high smoke point (peanut, sunflower, safflower or soy oil), and 3) Heat the oil to 350 degrees Fahrenheit (175 C). Use a candy thermometer to monitor the heat of the oil. Oils can burn between 400-450 F (200-225 C). If this all sounds daunting, you can pan fry them in a hot pan with a neutral oil. They’ll still turn out great.

Makes: 6 servings

Time: 15 minutes preparation, 60 minutes cooking


  • 1 Pack Impossible Beef
  • 900 Grams Large Russet Potato
  • 1/2 Small Onion
  • 2 Tablespoons Japanese Soy Sauce
  • 2 Tablespoons Sugar
  • 4 Tablespoons Milk
  • 1 3/10 Litre Oil (For Deep Frying)
  • 100 Grams Flour
  • 2 Eggs
  • 125 Grams Panko Breadcrumbs


1. Prep Your Potatoes

Peel and clean the potatoes, then cut into halves. Bring a pot of water to a boil and put the potatoes in. Salt water until briny to season potatoes while cooking. Cook for 20-25mins until tender. Drain the excess water and put the cooked potatoes into a large bowl. Using a fork or potato masher, mash the potatoes. Add milk* into the mashed potatoes and stir until well incorporated. *Make 100% plant-based with plant-based milk!

2. Make the Filling

Peel and dice the onion. Heat 2 tablespoons of oil in a frying pan over medium heat and sauté the onion until fragrant. Crumble Impossible™ Beef into the pan and cook for 5-6 minutes until brown. Add in soy sauce and sugar, stir until the sauce gets absorbed into the meat.

3. Assemble the Croquettes

Add the cooked ingredients into the mashed potato and mix until well combined. Set aside and allow the mixture to cool. Using hands, form the potato croquettes into a round or desired shape. Depending on the size, you could make 8-10 croquettes. Roll the croquettes in flour until coated, then dip the croquette in beaten egg*, and finally cover with panko breadcrumbs. Repeat for all the croquettes. *Make 100% plant-based with plant-based milk instead of egg!

4. Fry the Croquettes

Heat deep frying oil to 180C. Place the croquettes into the hot oil and deep fry until golden. Transfer to a paper towel to soak off excess oil. To pan fry the croquettes (instead of deep frying), add croquettes into a hot skillet over medium heat with 1/4″ oil. Fry each side for 4-5 minutes until golden.

5. Serve, Share and Enjoy

Transfer to a plate and serve immediately. Makes 4-6 servings or 8-10 potato croquettes.

This recipe originally appeared on and has been republished with permission.

See also: The Pegan Diet: Fad or Fab?

The Steaks Are High this CNY

The Year of the Ox is upon us, and we have a rare opportunity to reflect upon something timely: steak. Who doesn’t love a million juicy steaks? Regrettably, the environment. 

The cattle industry is one of the major contributors to greenhouse gases worldwide. Each year, a single cow can also belch 220 pounds of methane. Cattle production also has a large water footprint: it takes around 50 bathtubs of water to produce just one factory farmed steak, yikes! 

The amount of water used for factory farmed meat production in just 35 hours could provide drinking water for everyone on earth for a whole year. Moreover, the conversion of wild land for beef is a leading cause of deforestation in many tropical regions and, by extension, the destruction of habitat and wildlife extinction. 

If the world is to meet its target of limiting global warming, some degree of shift in our beef consumption or awareness is necessary.

But I don’t want to be vegan 

Now, we understand that not everyone can give up beef, we believe meat can contribute to a healthy diet and therefore vegetarian or veganism might not always be the best option. We are not advocating for anyone to completely give up their beloved steak. Rather we hope that you’ll journey with us in becoming a more conscious beef consumer, especially during this symbolic Year of the Ox.

Check out some of our tips to help you:

  1. One day a week, cut the meat!

Consider #MeatlessMonday, which is a global movement that encourages people to not eat meat on Monday to improve their health, and the health of the planet. 

  1. Make beef your side bae.

For those of who do not suffer from any nutritional deficiencies, make meat your side dish, and choose more meat and non-meat combos. Remember there are alternate sources that pack more iron than beef: oysters, white beans, tofu, and chia seeds. 

  1. Less burgers, more bacon. 

We cut down a lot of forests to harvest animals, but beef, far more than pork or chicken, requires much more land, contributing to greater environmental harm. 

  1. The Lab is Fab.

Get excited about the booming lab-grown, cultured meat industry. Together, scientists and entrepreneurs have begun to master both the taste and the feel of meat. Even Michelin-starred restaurants have started featuring lab-grown meat on their menus. 

  1. Less dairy, less bloating. 

To reduce our reliance on cows, we also should try to limit our dairy consumption. Thankfully, dairy-free alternatives like oat milk, soy milk, and rice milk are delicious and readily available at most supermarkets. Fun fact: Asians are more likely to be lactose intolerant, and they also have longer life expectancies. This reinforces the fact that milk may not be the complete health food we are led to believe. 

  1. Choose pasture-raised, grass-fed beef. 

Mass produced beef on factory-farms is manifold worse in terms of polluting our air, land, and water streams. Some of the largest meat processing companies produce more carbon emissions than fossil fuel giants like Shell or BP. Alternatively, pasture-raised cows who graze outdoors correspond with much more sustainable farming operations. Moreover, these cows tend to live in more natural, ethical conditions, grazing freely, rather than live their lives cramped in cages.  

  1. Turn on your TV.

Continue educating yourself by watching gripping movies that explore the hidden secrets of the meat industry. Our favorite Netflix docos include Cowspiracy, Kiss the Earth, and Vegucated. Check out a great YouTube option here

  1. Spread the message! 

A little less meat today may not seem like a significant contribution, but more conscious meat choices over time will do wonders for the environment (and your health)! Committing to #MeatlessMonday with your family and friends can bring about fun and creative opportunities to make some new, meatless family recipes together. Let’s get creative!

Share your conscious hacks on Instagram and tag us @8Shadesofficial and #findyourgreen.