"Don’t even dare knock this until you try it"

We’re back with more lions mane madness! This recipe is an imitation pork belly with mushrooms! One of my fav things before I was vegan!

Ingredients
1 lions mane mushroom
Sandwich bread
Coriander
1 tsp crispy chilli oil
2 tbsp vegan mayo
Half an onion
Veg oil
For the pork belly marinade:
2 tbsp beetroot juice
1 tsp garlic powder
1 tbsp soy sauce
1 tsp onion powder
1 tbsp smoked paprika
Salt and pepper
2 tbsp olive oil
For the pork belly sauce:
2 tbsp soy sauce
1 tsp gochujang
1 tsp rice vinegar
1 tbsp sugar
Sesame oil
For the pickled cucumber:
2 small cucumbers
2 tbsp rice vinegar
2 tsp gochugaru (chilli powder)
1 tbsp sugar
1 tsp salt
Warm water

Repeat the process on the other side. It should become a flat shape.
3. Now mix together your marinade ingredients for the pork belly marinade in a container. Get the mushroom in there and drown it in the marinade. Get it in all the nooks and cranny’s. Then place in the fridge.
3. Now mix together your mayo and chilli crisp oil and set aside. Mix together the pickled cucumber ingredients and set aside.
4. Get your pork belly out the fridge, sear it off in the pan for 3/4 mins either side until charred and slice it into chunks.
5. Now heat through the pork belly sauce ingredients and then add your pork belly chunks into the pan and toss to coat for a few minutes and then bring off the heat.
6. Fry off your cornstarched onions in some oil and fry until crispy.
6. Toast and butter your bread, load on the mayo, then the cucumbers, then the pork belly and top with crispy onions and coriander and enjoy!!