Jackfruit is a tropical fruit native to South India, which you can buy tinned, in brine. It has a firm, meaty texture, making it ideal to use as an alternative to pulled pork.
Serve wrapped in flatbreads with coleslaw and leafy greens.
Ingredients:
Pulled jackfruit
- 2 red or brown onions – halved and thinly sliced
- Olive oil
- 2 cloves garlic – crushed
- 2 cans jackfruit in brine – drained
- 1 tbsp smoked paprika
- 1 tin chopped tomatoes (400g)
- 2 tbsps dark brown sugar
- 1 tbsp tamari
Coleslaw
- 1/2 medium red cabbage (approx 500g) – core removed, finely sliced
- 1 medium carrot – washed and skin on, grated
- 1 spring onion – finely sliced
- 1/4 cup pine nuts
- 1 tbsp horseradish sauce
- 2 tbsps tahini
- Juice of 1/2 lime
- 1/4 cup boiling water
- Pinch of salt
( Makes 8 medium sized flatbreads)
- 1 cup plain white flour
- 1 cup Rye or Spelt flour
- 1 teaspoon salt
- 2/3 cup water
Directions:
Pulled Jackfruit:
- Saute the onion in a saucepan over a low heat with a glug of olive oil for about 10 mins until transparent
- Add the 2 cloves of crushed garlic and smoked paprika and cook for another couple of minutes
- Add the 2 cans of drained jackfruit chunks and stir
- Add the can of chopped tomatoes and 1/2 tin water
- Cover and simmer over a low heat for 1 hour, stirring occasionally
- After 1 hour, gently mash up the jackfruit with a spoon or fork so the pieces fall apart into smaller chunks
Coleslaw:
- Mix the horseradish, tahini, lime juice, boiling water and salt in a bowl and whisk together
- Add the sauce to the shredded vegetables and pine nuts in a large bowl and toss together to cover evenly
- Add the flour, salt and water to a bowl and mix together
- Knead the mixture on a lightly floured surface for a few minutes until you get a smooth dough
- Ideally allow the dough to rest for about 30 minutes (this step is preferable but not crucial)
- Divide the dough into 8 pieces and shape into rounds
- Roll each round into a thin flatbread
- Heat up a frying pan (no oil required) and add a flatbread to the pan once hot
- Cook one side for 30 – 60 seconds until it starts to develop brown spots
- Flip over and cook the other side for a similar amount of time
- Repeat for the rest of the batch
- Wrap the freshly cooked flatbreads in a clean tea towel to prevent them from drying out and becoming crispy – you want them soft and moist in order to use them as wraps