BBQ Shredded "Pork"
1 540g can young green jackfruit in brine
1Tbs olive oil
1 tsp sesame oil
1 medium onion, sliced long
4 garlic cloves, minced
1 carrot, chopped
1 Tbs sugar or rice syrup
1 1/2 Tbs soy sauce
1 1/2 Tbs hoisin
1/2 Tbs minced ginger
1 tsp Chinese 5-spice powder*
salt and pepper to taste
Rinse the jackfruit thoroughly to get rid of the brine, Cut out the tough core.
Use your fingers to shred any larger chunks of jackfruit.
In a large pan or pot, heat up the olive oil over medium-high heat and then add the onions, garlic, and ginger. Sautee for a a few minutes, until onions are starting to get clear.
Add the jackfruit pieces and carrots and continue to saute for another few minutes.
Add the remaining ingredients and cook for about 10 minutes, stirring occasionally to make sure it doesn't burn on the bottom.
Continue until all the sauces and flavors have been absorbed into the jackfruit and the veggies are fully cooked.
Turn off the heat and let it rest in the pot for a bit so the flavors can settle in more, before serving.
*Chinese Five Spice;
Blend the following ground spices:
1 1/2 tbsp star anise
2 1/2 tsp fennel seeds
1 1/2 tsp cassia or cinnamon
1/2 tsp Szechwan pepper
1/2 tsp cloves
optional: 1/2 teaspoon white pepper and/or 1/2 teaspoon ground ginger.
Both will give added bite and depth of flavor