This is the first time I’ve ever tried jackfruit and I am really impressed. I agree with the notion that it resembles pulled-pork. I will definitely be serving this up to some of the meat-lovers in my life and seeing how they react. Will they know any difference?
When making the sauce, have patience. The more time that the sauce has to simmer, the more flavour it will have. If you wish, increase the quantities of the ingredients for the sauce, cook in a separate pan without the jackfruit and store in a sterilised jar in the fridge for 2-3 weeks.
This recipe can be made in a slow cooker. Mix together all the ingredients and cook on high for 2 hours. You could use whole jackfruit here if you wish but I prefer the tinned version for convenience. And if convenience is your game, you might like my microwave chocolate cake too.
This is one of three recipes that I have created using jackfruit. The others are Thai Green Jackfruit Curry and Tex-Mex Jackfruit Nachos.
Hope you enjoy!
1 tbsp rapeseed oil
1 onion, thinly sliced
1 pepper, thinly sliced
3 garlic cloves, peeled and thinly sliced
1 tin jackfruit
2 tsp tomato purée
1/2 tsp smoked paprika
Generous pinch of salt and pepper
1 tbsp soft brown sugar
1 tin chopped tomatoes
Corn tacos and lettuce, to serve
Heat the oil over a medium heat and cook the onion, pepper and garlic for 5 minutes.
Add the jackfruit and cook for a further 10 minutes.
Mix in all of the spices and cook for a further 2 minutes.
Add the tomato purée and tinned tomatoes, reduce the heat and simmer for 10/15 minutes.
Serve in corn tacos with shredded lettuce.