Meatless Essentials: Amazing Jackfruit BBQ
Andy Anderson !
In my humble opinion, Jackfruit is a vegan’s dream come true. It has little to no flavor of its own; it takes of the flavors of whatever it is cooked with and has the mouthfeel of beef, pork, and chicken.
I am going to give you three ways to fix this: sous vide, stovetop, and slow cooker.
So, you ready… Let’s get into the kitchen.
14 ozjackfruit, 1 can, more on this later
1 cbeef stock, not broth
THE DRY SPICES
2 tspchili powder
2 tspbrown sugar
1/2 tspsmoked paprika
1/2 tspdehydrated onions
1/8 tspsalt, kosher variety, fine grind
1/8 tspwhite pepper, freshly ground
THE BBQ SAUCE
1/2 cbbq sauce, your favorite store-bought, or homemade
THE SAUTE (FOR THE STOVETOP METHOD)
1 - 2 Tbspgrapeseed oil, or another non-flavored variety
·rice, for serving
·coleslaw, for serving
·additional bbq sauce, on the side, at the table
How to Make Meatless Essentials: Amazing Jackfruit BBQ
- The Amazing Jack Fruit
Ah, jackfruit… You may have heard of it before…
The jackfruit is a species of tree in the fig, mulberry, and breadfruit family. It grows between southern India and the rainforests of Malaysia, where it relishes the warm, wet climate.
Its fruit is the largest of all fruit-bearing trees and can weigh in up 120 pounds (55kg). A single tree can produce from 200 – 500 fruits a year, depending on its age. The jackfruit is a multiple fruit composed of hundreds-to-thousands of individual flowers.
The immature fruit (which is what we are working with) has a mild taste, with a meat-like texture, and is used in many vegetarian and vegan recipes.
In contrast, the ripe fruit can be much sweeter (depending on variety) and is more often used for dessert dishes.
- What are we Working With?
You can purchase jackfruit whole, or cut up at many Asian markets, or you can purchase it in cans.
The recipe uses canned jackfruit for three reasons:
1. It is easier than cutting up a hole fruit.
2. It is much easier to find.
3. In my tests you cannot tell the difference between whole and canned.
- To make this recipe work, you will need:
Young jackfruit, not mature. Mature jackfruit tastes sweet, and that will not work, when you are attempting a meat-substitute recipe.
Canned jackfruit comes packed in brine, water, and/or syrup.
The kind I use is Organic Young Jackfruit, packed in water with a pinch of sea salt, and a few drops of organic lime juice.
- At this point you can cook the jackfruit three ways: sous vide, stovetop, or slow cooker/instant pot. If you are using a sous vide cooker, then go to the next step.
If you are using the stovetop, then go down to the section on Stovetop, and if you are using a slow cooker, to go the section on Slow Cooker.
Since I am using a sous vide cooker,
I do not have any photos for the stovetop, or slow cooker methods; however, the instructions are very clear.
So, choose your method, and go for it.
- Water Displacement Method
If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.).
To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide.
If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line.
One more thing, do not use the “regular” Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
- Add the oil to a pan over medium heat.
When the oil begins to shimmer (that means it is hot), add the jackfruit.
Sauté until it begins to develop some color, about 2 – 3 minutes.
Add the BBQ sauce, and if too thick, add some of the reserved beef stock to thin it down.
Reduce heat to low, and simmer for 20 – 25 minutes, stirring occasionally.
CT: Use your spatula to break up the jackfruit, and make it look more like shredded pork.
To finish, turn the heat up to medium high and cook, stirring constantly until the color deepens, about 2 – 3 minutes.
Do not let it burn.