Stefan Mileschin

Just a couple of weeks after bringing its “chicken” nuggets to restaurants, Impossible Foods is launching another plant-based product. Its spin on ground pork, the inventively named Impossible Pork, will be on restaurant menus this fall.

If you're in New York, you can try Impossible Pork starting on Thursday. Chef David Chang's Momofuku Ssäm Bar in Manhattan will serve a version of its spicy rice cakes made with Impossible Pork ragu as of tomorrow. Starting on October 4th, more than 100 restaurants in Hong Kong will offer dishes using the ingredient, which will also arrive on some Singapore menus in the coming weeks.

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