I used to love plums as a kid and as an adult who now actually cooks food, I want to find more ways to incorporate them into meals. I found this pulled lamb recipe and figured I could swap in jackfruit for a lazy meal tonight. I figured right.
Source: Olive Magazine | Serves: 4 | Time: 35 min
What I changed:
Replaced lamb with jackfruit and made new instructions accordingly
Reduced the amount of ginger
Replaced rice vinegar with apple cider vinegar
Replaced honey with agave
Adjusted amounts after converting to U.S. measurement
2 20-can cans of #jackfruit in water, drained rinsed, pulled as much as possible, deseeded
1 small red onion, roughly chopped
4 garlic cloves, roughly chopped
2 inch ginger chunk, peeled and roughly chopped
1 tbsp sriracha
1 scant tbsp tomato ketchup
1/3 cup apple cider vinegar
2.5 tbsp agave syrup
2 tsp Chinese five spice
5 ripe #plums, stoned and chopped
1 tsp salt
An additional small red onion, cut into thin strips
1 tbsp EVO
Bread (we did buns)
Put the roughly chopped onion, garlic, ginger, sriracha, ketchup, vinegar, agave, five-spice and plums in a blender or food processor with 1 tsp salt, and blend to a paste.
Add the paste to the jackfruit and mix until well combined. It will feel like a lot of paste per jackfruit, but the sauce does cook off. Set aside to marinate for a few minutes if you'd like. I only let it marinate while I started the red onion.
Over medium heat, add EVO and red onion strips. Cook 5 minutes.
Add jackfruit mixture and cook another 20 minutes. Shred the jackfruit with the a fork along the way. Add S&P to taste.
Serve however you want -- on a bun, on bread, in a wrap, naked. Tonight, we put the jackfruit on hamburger buns with some arugula and enjoyed a side of steamed kale.