Plant Based Recipes

Saturday, 9 March 2019

Cumin and Lime Pulled Jackfruit

Something a little different and packed with flavour, this one was inspired by the cuban pulled pork flavours. This however makes an amazing taco filling, i cannot wait to try that again. If for some reason you don't like cumin or lime give this a miss because they are strong flavours which are lovely if you like them. 

You can add any flavours to this jackfruit i find cooking it this way gives the jackfruit a lovely melt-in-your-mouth texture. 

Lets dive into what your going to need. i found my jackfruit at the local asian/Chinese shop don't buy the one in syrup, you want the one in brine. Some supermarkets in the uk have actually started stocking this so there might be another recipe coming up soon using it. 

Serves 2
1 tin young green jackfruit in brine
2 cloves of garlic minced 
2tsp ground cumin 
1tsp smoked paprika 
1tsp onion granules 
1/2 cup veggie stock 
1tsp olive oil 
Juice of 1/2 a lime 

Firstly start off by removing the stones in the jackfruit, sometimes these are obvious and sometimes they are the middle and are not obvious until you start "pulling" the jackfruit. Thats fine and you can remove them when you find them in the pan. Once you have prepared the jackfruit, add the olive oil to a pan and heat it for a few minutes over medium heat. 

Add in 3/4 the spices and garlic and once all the oil has disappeared add in a little stock at a time and wait until its soft enough to "pull" with 2 forks this should take about 10 minutes. I then tasted and added in rest of spices and started to pull apart the jackfruit with 2 forks to make little stringy pieces. Dry fry off the jackfruit until desired texture i only kept mine in for a few more minutes. Add the lime juice at the end to lighten the flavours. 

Serves with veggies and rice and even some fried plantain if it takes your fancy. Or as i said above its very tasty in tacos with sour cream and guacamole. Sprinkle of mint at the end delicious. 

I hope you enjoyed this recipe, until next time, Helen xx 


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