Jack fruit has a lot of latex so when you pull your jack fruit apart be sure to olive oil your knife and hand to prevent the sticky sap from ruining knives and benchtops. (I tried wearing gloves but it was to sticky for them so i resorted back to olive oiled hands.)
Ingredients1.5 kg of fresh unripe jackfruit (you could use canned)
1 brown onion
2 cloves of garlic
Olive oil
2 cinnamon sticks
2 Star Anise
250ml vegetable stock
BBQ Sauce 1/2 cup
Soy Sauce 1/3 cup
ABC Sauce 2 TBS
Salt and pepper to taste
To serve
Buns and burger topping of your choice.
Crunchy gherkins are a must.
Steps:
Pre heat the oven at 180 degree Celsius
Separate your Jack fruit flesh from the seeds
Olive oil hands and knife and pull apart until you have a 1.5 kg of flesh.
Oil and brown onions in a fry pan on the stove.
Add Jackfruit, spices, Sauce and stock and slowly cook though for about 15min until soft.
Remove jack fruit from the heat and line a baking tray with baking paper.
Spray with olive oil.
Place cooked jackfruit on the tray removing star anis and cinnamon.
Before you put the jackfruit in the oven you can add a bit more BBQ sauce to give an extra yummy sticky coating.
After 30mins your jack fruit should be firmer with some crispy tips.
At this stage I divide the pulled jack fruit into portions. I normally get 3 meals out of this. So I freeze a couple for future dinners.
Serve on a bun with coleslaw, lettuce, gherkin, mayo, tomatoes, beetroot or what ever you prefer.
Enjoy.
