Have you ever tried young green jackfruit?
It’s great for a mock pulled pork. Like in these BBQ Jackfruit Tacos ?
A massive thank you to our beautiful volunteer @aveganfeed who shared this recipe with us.
500g can of jackfruit in brine *
½ cup tomato sauce
1 onion, diced
3 cloves garlic, chopped
¼ cup soy sauce
2 tablespoons molasses
1 tablespoon sugar
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon paprika (smoked would be best)
½ teaspoon mustard powder
½ teaspoon chilli powder
½ teaspoon liquid smoke – optional
Salt and pepper
Drain jackfruit and rinse well or soak to remove the taste and smell of the brine. Cut the tough centre away and any outer edge bits of the jackfruit to leave the fibrous, pulled pork texture of the jackfruit. Remove the seeds from the flesh of the jackfruit. I like to give a second rinse to the jackfruit at this stage to help remove any more of the brine and can remnants. Move to the side.
Sauté the onion in a drizzle of oil until translucent. Add in garlic and cook for a further couple of minutes.
Add remaining ingredients and jackfruit to the pan with ¼ cup water, stir well and cook on medium heat. Once simmering reduce and cook on low for about ½ an hour to allow the jackfruit to take up the flavours, stir occasionally. If the pan starts to get dry add some water to keep the mixture moist.
When ready to serve cook on medium heat for a few minutes to dry up the mixture and brown it further.
These are great served in a tortilla or burger bun with avocado and homemade slaw.
My homemade slaw:
1 carrot grated
1/3 head iceberg lettuce, shredded
1/2 cup vegan mayonnaise
2 teaspoons Dijon mustard
Juice of ½ lemon
Handful of parsley, chopped
Salt and pepper
Combine ingredients well.