Thanks to the presence of Asian shops in Greater Manchester, it’s easy to get hold of many more interesting foods from around the world, usually at lower prices. This time, I bought a can of jackfruit to recreate a vegetarian version of “pulled pork”, which I had and loved recently in a restaurant.
Based on a recipe: Vegan BBQ pulled jackfruit on the Herald Scotland website.
Ingredients — main part
- 2 cans (2x 482 g) young green Jackfruit in brine (I used Heera brand)
- Olive Oil
- 1 White Onion, diced
- 2 red Chilli peppers, finely chopped
- 1 tsp Thyme
- 4 cloves Garlic, crushed
- 1 tsp Smoked Paprika
- 2 tsp vegetarian Worcester sauce (or liquid aminos)
- 2 tbsp American (or English) Mustard
- 2 tbsp Ketchup
- 2 tbsp Cider Vinegar
- 2 cups Vegetable Bouillon/stock (non-dairy)
- 1 tsp Maple syrup
Ingredients — coleslaw
- ¼ Red Cabbage, thinly sliced
- ¼ White Cabbage, thinly sliced
- 2 tbsp egg-free Mayo
- 2 tbsp wholegrain Mustard
Ingredients — corn on the cob
- 2 cobs of Corn
- 2 Bay Leaves
- 1 clove Garlic, crushed
- 1 tsp Chives
- 1 tsp Thyme
- 1 tsp Paprika
- Drain and rinse the jackfruit, trim off any fibrous stalk and chop into large pieces if necessary.
- Sauté the onions, garlic, oil and jackfruit in a deep pan for 10 minutes or until the onion is soft.
- Add the other main ingredients and slowly simmer for up to an hour or until the jackfruit is soft and the sauce is thick, ensuring that everything is covered in the sauce from the start. Stir regularly every 5-10 minutes.
- Use a fork to gently pull apart the pieces of jackfruit. The liquid should be mostly absorbed into it by now in a BBQ consistency.
- The coleslaw is made by simply mixing together all of those ingredients thoroughly.
- The corn on the cob is made by simmering the cobs in water with the seasoning ingredients for 15 minutes or until the corns are soft enough to pull off with a fork.
When I made this, I only used one can of jackfruit and less water in the vegetable stock, and as a result the flavour was too intense. I have suggested different proportions of jackfruit and stock in the recipe to compensate for this. I left out the alcohol and molasses from the original recipe too.