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I kept hearing about jackfruit being used in savory dishes and was really interested in trying it out for myself. I decided to use it as a sandwich filling for an upcoming party.
Jackfruit is sweet when ripe, but the kind canned in brine is not sweet at all. It doesn't have much of a flavor, but acts as a sponge to soak up whatever flavor you give it. The texture reminds me of a mushroom. I love the way the BBQ turned out and I'm excited to try some different flavors with this wonderful fruit!
Here's what I used:
2 cans jackfruit in brine
2 cloves garlic
1tsp minced fresh ginger
2tsp smoked paprika
1/2tsp onion powder
salt and pepper to taste
2tbs oil
4oz Korean BBQ sauce
Here's what I did:
Rinse and drain jackfruit. Squeeze as much water out of the jackfruit that you can.
Saute garlic and ginger in oil just until golden. Add in the jackfruit and coat with the oil mixture.
Season with paprika, onion powder and s and p.
Add in 1/2c water and BBQ sauce. Turn down temp and simmer for about 20 minutes.
Take from heat and let cool. I refrigerate it overnight to really let the flavor develop.
Shred jackfruit with your hands and lay on an oiled baking sheet. Broil on high until caramelized. About 10 minutes. If you don't broil the jackfruit, it will taste fine, but the texture will be a bit mushy.
Serve on rolls, buns, a salad or as a side dish.
For the party, I served it along side chick pea salad with mini burger buns, ciabatta rolls, veganaise and mustard.
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Enjoy!
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