Pork Belly Po Boy Food

GRANDMA'S OYSTER MUSHROOM PO BOY

Steps:

• For the vegan pepper jack: Dice the jalapeño and sauté in a pan in the oil with the red pepper flakes on medium heat.
• Meanwhile, in a saucepan, add the soy milk, tapioca flour, kappa carrageenan and salt. Start cooking at medium heat until it starts to thicken.
• Slowly add the coconut oil to the soy milk mixture. Emulsify with an immersion blender to blend until the oil and liquid fuse together, then add the apple cider vinegar, lemon juice and nutritional yeast, whisking. Fold in the jalapeño mixture until fully mixed, then scrape it into a 5-by-9-inch bread pan or cheese mold. Let set in the fridge for 8 hours.
• For the vegan mayo: With an immersion blender, emulsify the soy milk, lemon juice, agave, mustard powder, salt and vinegar in a bowl for 30 seconds, then add the vegetable oil, continuing to emulsify on high until the liquid thickens.
• For the horseradish mayo: Mix the horseradish, Worcestershire, garlic powder, salt and 2 cups vegan mayo in a small bowl.
• For the chipotle mayo: Mix the chipotles, lemon juice and 1 cup vegan mayo a in small bowl.
• For the mushrooms: Mix together the flour and panko in a bowl. Dredge the oyster mushrooms in the unsweetened soy milk followed by the panko mixture.
• Bring the oil to 350 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Fry 5 to 8 mushroom petals until golden brown and crispy, about 4 minutes on each side.
• Slice the cheese 1/2-inch-thick (or however thin you like it) and place it on the buns.
• Put a pan on a burner on medium-low heat.
• Place the bun and cheese face down in the pan to melt the cheese until lightly toasted brown.
• Spread some horseradish mayo, 5 dill pickles, oyster mushrooms, red cabbage, chipotle mayo and the cheesy bun top. (Save remaining mushrooms and sauces for another use; see Cook's Notes.) Enjoy.