Jackfruit is a tree fruit that is native to South Asia. For this recipe you will need the canned variety in brine, not syrup. It is the unripe version which is known for it’s ‘meaty’ texture. Not particularly nice to eat straight from the can – but this fruit is great for soaking up the flavour of whatever you put it in.
It can be found in Asian supermarkets. I buy mine from a local Nepalese cash and carry. It is a fairly cheap and easy dish to make and can be served in a bun at a barbecue, with rice, or in a wrap. I use Jack Daniels supermarket bought sauce but any barbecue-style sauce will do – and of course, you can always make your own.
Drain the jackfruit and rinse with water
Heat the coconut oil in a pan
Fry the onion and garlic for five minutes
Add the jackfruit and chillies and cook for a further 10 minutes, stirring occasionally
Pour over the barbecue sauce – a little bit of water can be added to make sure that everything is covered.
Cover the pan and leave over a low heat for around an hour – stirring occasionally
Towards the end of the hour, check the consistency of the jackfruit. When you can tear it apart using two forks then it is almost done.
Tear apart the fruit to form strands, stir everything in the pan again and leave for five more minutes to soak up the sauce. The sauce should be thick when ready
Can be served in buns, wraps or with rice or salad to make a gluten-free option.
280g tin of green jackfruit in brine or water
Coconut oil for cooking
1 large onion (chopped or sliced)
2-4 cloves of garlic (crushed and chopped)
2 small chillies
Around quarter to half a bottle of BBQ sauce