ASIAN JACKFRUIT CARNITAS

INGREDIENTS

PULLED JACKFRUIT

2 x 500g tins young green jackfruit

4 TBSP olive oil

1 medium red onion, finely diced

4 cloves garlic, finely diced

2 TSP ground cumin

1 TSP smoked paprika

1 TSP ground coriander

1 pinch ground cinnamon

1 pinch ground cloves

1 TSP sambal oelek

2 TBSP tomato paste

4 TBSP soy sauce

3 TBSP maple syrup

¼ TSP white pepper

2 TSP liquid smoke

1 TBSP apple cider vinegar

SALSA

250g cherry tomatoes, chopped

1 Chinese shallot, thinly sliced

2 TSP lime juice

Salt & pepper, to taste

Cos lettuce, washed and sliced

Pickled red onions

Vegan mayo

Small bunch of coriander

Tortillas, toasted

INSTRUCTIONS

1. Drain the liquid from both jackfruit tins. Cut and discard the firm, pointy ends off each triangular piece of jackfruit and set remaining part aside.

2. In a large pot, heat the olive oil over a medium heat.

3. Add the red onion and cook until soft and lightly caramelised. Add the garlic and cook until soft and fragrant.

4. Add the cumin, smoked paprika, coriander, cinnamon and cloves to the onion-garlic mixture. Cook for a minute, stirring constantly.

5. Add the sambal oelek and tomato paste, and combine.

6. Add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix well.  

7. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate. You may even need two forks to separate the fibres. Season with pepper. Simmer the mixture gently for another 10-15 minutes.

SALSA

1. Combine the tomatoes, Chinese shallots and lime juice in a bowl. Season with salt, pepper and set aside.

2. Assemble your tacos by putting smoked pulled jackfruit, sliced lettuce, tomato salsa, pickled onions and coriander in the middle of each taco. Drizzle with vegan sour cream.