Pulled jackfruit

Preparatory step

1. Firstly, drain the jackfruit.
2. Secondly, add all spices, hot sauce, salt, vinegar, syrup (or honey) in a pan with the jackfruit. Cover it with water.
3. Put the pan on a the heat and bring to a boil. Thereafter, turn down the heat to low-medium and simmer for about 3 hours with the lid on. Keep an eye on the pan and add water if it has reduced too much.
4. Once cooked. Let the fruit cool off in the pan with the cooking juices.
5. Therafter, with a ladle or fork – pick up the jackfruit from the cooking liquid but save the liquid.
6. Use a pair of forks and pull the jackfruit, it should look like pulled pork once you’re done.
7. Meanwhile, bring the liquid to a boil and reduce to a thick syrupy consistency. This step is only necessary if the liquid is too watery. If the liquid is already thick, you don’t need to reduce it.

Final cooking

1. Put a frying pan on medium-high heat.
2. While the pan is heating, slice one onion roughly, and the garlic finely.
3. Add oil and onion to the now warm pan.
4. Once softened and sweet (takes a few minutes), add the jackfruit and fry so it takes on a bit of color and crispens a bit. Regulate the heat, we don’t want it to burn.
5. Once happy with the colour and consistency, add the reduced cooking juices (from the boil of the jackfruit) and stir it in.
6. Add beans (if you like beans) for an injection of protein and fibers.
7. Let the sauce cook into the jackfruit-mix and serve up!

We usually have it with pico de gallo, sliced cabbage, steamed corn and some lovely guacamole – but it is equally nice as a side to some mashed potatoes and coleslaw.