Impossible’s Plant-Based ‘Pork’ Comes to Restaurants This Fall

Just weeks after bringing her in, Impossible Foods is launching another herbal product. His inventively named ground pork variation will be on restaurant menus this fall.

If you’re in New York City, you can try Impossible Pork starting Thursday. Chef David Chang’s Momofuku Ssäm Bar in Manhattan will be serving a version of his Impossible pork stew-based spicy rice cakes tomorrow. Starting October 4, more than 100 restaurants in Hong Kong will offer dishes using this ingredient, which will also arrive on select Singapore menus in the coming weeks.

Impossible claims that its fake pork is more durable than pork ground pork. The company claims the product uses up to 85% less water and up to 82% less land than is needed for typical pork production, while reducing greenhouse gas emissions by up to 77%. Additionally, Impossible claims the ingredient has fewer calories, less fat, and more iron than 70/30 USDA ground pork.

We tried Impossible Pork and found it tasted quite similar to the real thing. Restaurants in the US and Hong Kong can now order the product from major distributors, so you may soon find it on your favorite restaurant’s menu.