How to make plant-based jackfruit pulled pork

 

How to make plant-based “pulled pork” from jackfruit.

Jackfruit is like a chameleon in the kitchen – throw in some herbs and spices and it transforms into meat-like shreds. Plus, it’s a sustainable crop that yields tons of nutritious fruit with barely any work.

Whether you’re veggie, vegan, or just love trying new things, jackfruit is the way to go. Use it in tacos, sandwiches, salads, or over rice – the possibilities are endless! You won’t believe it’s not meat!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pulled jackfruit with redbeans


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Samantha Gowing

Description

You won’t believe it’s not meat!


Ingredients

Scale

3 tbsp extra-virgin olive oil

1 small Spanish onion, finely diced

4 cloves garlic, minced

1 tbsp smoked paprika

1 tbsp ground cumin

23 tsp Chinese 5 spice

1 tsp mustard powder

3 tbsp tomato paste

½ cup Sriracha sauce

1 x 400 gram tin red kidney beans, drained well

¼ cup water

3 tbsp soft brown sugar

2 x 400 gram tin organic young jackfruit *available in most supermarkets

Salt

Cracked black pepper

1 avocado, sliced to serve


Instructions

1 Preheat oven to 180 C.
2 Heat the oil in a large cast-iron pot over medium heat.
3 Add the onion and garlic, sauté until translucent, about 5 to 7 minutes.
4 Stir in smoked paprika, cumin, Chinese 5 spice and mustard powder and combine until fragrant – about 3 minutes.
5 Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in Sriracha sauce and enough water to bind without being to wet, then sprinkle in the soft brown sugar, stir until it has dissolved and the mixture begins to caramelise.
6 Fold in the drained kidney beans, cover with a lid and cook for about 10 minutes over a medium heat. Remove the lid and cook over a low heat stirring occasionally for about 5 more minutes. Remove from the heat. CHeck seasoning.
7 Drain the jackfruit tins, discard the liquid and rinse under cool running water. Pat dry with paper towels then transfer to a large bowl and use two forks to pull the jackfruit into shreds.
8 In a large bowl, mix the pulled jackfruit with red kidney bean mixture.
9 Line a large baking tray with baking paper and scatter the mixture across evenly.
10 Bake for about 20 minutes, until the jackfruit firms up and the sauce dries slightly, season to taste.

Notes

Serve with a fresh chilli, side salad, cauliflower cous cous – see recipe below- or steamed brown or red rice as desired.

 

How to make cauliflower couscous

Share:

Facebook
Twitter
Pinterest
LinkedIn

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Table of Contents

On Key

Related Posts

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time