Recipes

Jackfruit Pulled Pork

Prep time
1 hour
Total time
1 hour

Ingredients

  • 1/4 cup canola oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Chinese five spice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1 1/2 inches fresh ginger, peeled and grated
  • 3 cloves garlic, minced
  • 2 20oz cans jackfruit in brine, drained
  • 1 tablespoon brown sugar
  • 2 teaspoons liquid smoke
  • 1 tablespoon red wine vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons hoisin sauce
  • 1 or 2 teaspoons Toban Djan (or your hot sauce of choice)

Steps

  • Prepare the jackfruit by cutting the core away from the stringy center. Dice the solid pieces and press the stringy pieces with a fork to separate.
  • In a frying pan, heat the canola oil with the spices.
  • Sauté the garlic and ginger over medium heat for a minute or two, until lightly toasted.
  • Add the jackfruit and remaining ingredients, cooking for for around 10 minutes, until the mixture browns and begins to stick to the pan. Salt to taste.
  • Add a half cup of water, cover the pan, and steam for 10 minutes.
  • Remove the lid and continue cooking until the jackfruit is soft, adding a splash of water to deglaze the pan as needed.
  • Use as a steamed bun filling, or whatever your heart desires. The flavor will improve overnight in the refrigerator.