RECIPE | Vegetarian BBQ 'pulled pork' made with jackfruit

Made with the flesh of a large Asian fruit, this delicious mix can be used in tacos, burritos and sandwiches. It's also a great addition to baked beans, fried rice or rosti

20 October 2019 - 00:00 By Sasha Zambetti
Made with jackfruit, vegetarian 'pulled pork' is delicious in sandwiches, such as this one served at Kaylee's Eatery in Joburg.
Made with jackfruit, vegetarian 'pulled pork' is delicious in sandwiches, such as this one served at Kaylee's Eatery in Joburg.
Image: Christoph Hoffman

Makes: About 750g

Difficulty: Easy

Ingredients:

3 x 565g cans of jackfruit flesh*

10ml (2 tsp) paprika

10ml (2 tsp) mixed herbs

20ml (4 tsp) cumin

10ml (2 tsp) onion powder

150g onion, finely chopped

50ml olive oil

2cm piece of fresh ginger, grated

250ml (1 cup) orange juice

30ml (2 tbsp) readymade BBQ sauce

Method:

  1. Drain the cans of jackfruit, place the flesh in a bowl and use two forks to pull the bigger pieces apart until it looks like shredded chicken.
  2. Add all the ingredients to a large pot, with a cup of water, and allow to simmer until thick and sticky.

*WHAT IS JACKFRUIT?

Jackfruit is a large Asian fruit, green in colour with a nodular skin and a fleshy texture with a neutral flavour, and is used as a meat substitute because it absorbs flavour so well. Ripe jackfruit is sweeter and softer and more often used for desserts.

Cans of jackfruit flesh can be found in Asian supermarkets. If you can't find it, replace the jackfruit in this recipe with peeled, cooked (cooked just till tender) butternut or spaghetti squash flesh.

ABOUT THE AUTHOR

Sasha Zambetti is executive chef at Kaylee’s Eatery in Bedfordview, Joburg, which specialises in vegetarian/vegan food. She has worked in culinary fields from bush catering to fine dining, run her own cookery school and hosted a TV show.