Meaty issue: mock pork edges onto Southeast Asian plates

This picture taken on September 4, 2019 shows a chef presenting a vegetarian version of larb tord, fried "pork" balls" made with a meat substitute, at a restaurant in Bangkok. - A sprinkle of chili, some pinkish "pork" and a few basil leaves tossed into a sizzling wok -- chef Songpol swears his vegan version of punchy Thai favourite pad kra phao is a match for the original, as plant-based protein creeps onto Southeast Asia's meat-heavy menus. (Photo by Mladen ANTONOV / AFP) / TO GO WITH Thailand-lifestyle-food-environment, FEATURE by Joe FREEMAN

BANGKOK (AFP): A sprinkle of chili, some pinkish "pork" and a few basil leaves tossed into a sizzling wok -- chef Songpol swears his vegan version of punchy Thai favourite pad kra phao is a match for the original, as plant-based protein creeps onto Southeast Asia's meat-heavy menus.

"It has the texture, the flavour (of pork). The rest is about technique," he said in the bustling kitchen at the Bangkok You & Mee restaurant.