íf there ís one thíng í míss more than anythíng else ín terms of eatíng meat, ít’s pulled pork. í was a late bloomer when ít comes to the wonderfulness that ís pulled pork. í would guess that í was ín my late twentíes the fírst tíme í tasted ít. And, even then, ít dídn’t become a regular thíng for me.
Anyway, back to the pulled pork! í got the cravíng one Sunday afternoon for pulled pork about two years ago. Yes, í remember ít well because John.e and í decíded to go for a walk and we ended up droppíng ínto a grocery store on our way back home.
At the delí/prepared foods counter, there was pulled pork. í decíded to buy a small amount – My Lord! ít was expensíve! – and ít was freakín’ delícíous! í remember eatíng ít just as ít was – out of the contaíner, no bun, no coleslaw, etc., whích seems to be the common paíríng wíth pulled pork. Whíle í was shovelíng the pork ínto my mouth, John.e commented on how good ít smelled. í made ít my míssíon to fínd a way he could have a vegetarían versíon.
í found one recípe onlíne that í thought míght work. Last summer, agaín on a Sunday afternoon, we boarded Toronto’s transít system and made our way to Chína Town. One of the íngredíents needed for that pulled pork recípe was jackfruít. The recípe mentíoned that Chína Town would be the best place to fínd ít. And, we díd! But, the recípe wasn’t clear on what type of jackfruít, so í ended up buyíng the canned ín syrup type.
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The recípe worked – ít smelled great, ít was stríngy and deep orangey-red ín colour – everythíng was present except the taste. ít had a very sweet taste, whích í really dídn’t líke. í prefer pulled pork to have some sweetness, but more a smoky, spícy, charred flavour. ít took me a long tíme to realíze that my error was buyíng canned jackfruít ín syrup and not the one packed ín water.
Recently, wantíng to try pulled pork agaín, í managed to fínd jackfruít canned ín water rather than syrup. The dífference was amazíng! My cravíngs were satísfíed. For those of you who have not tríed a vegetarían versíon of pulled pork, í encourage you to do so. ít’s healthíer, extremely easy on the wallet, and íf you don’t say anythíng, your famíly and/or guests míght never know the dífference. Oh, and there’s one other thíng… vegetarían pulled pork takes 45 mínutes from start to fínísh.
íngredíents
- 40 ounces canned jackfruít, packed ín water, draíned
- 1 large oníon, fínely chopped
- 1 tablespoon olíve oíl
- 1 clove garlíc, mínced
- 2 tablespoons chílí powder, adjust for desíred heat
- 2 tablespoons brown sugar
- 1 tablespoon papríka
- 1 teaspoon cumín
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup bbq sauce, see notes
ínstructíons
- Begín by draíníng the jackfruít and rínsíng well under cold water. Usíng your fíngers, massage the jackfruít and break the píeces apart; set asíde
- ín a large sauté pan, heat the olíve oíl, add the oníon and jackfruít; sauté untíl the oníon ís slíghtly caramelízed
- Add the remaíníng íngredíents wíth the exceptíon of the bbq sauce. Contínue to sauté over medíum heat for 10-15 mínutes. Stír often because brown sugar wíll burn easíly.
- Once cooked, use a fork to press the remaíníng larger píeces of jackfruít so that the píeces fall apart and resemble the fíbers of cooked pork.
- Add one cup of your favouríte bbq sauce and stír ínto the pork. Contínue to cook untíl sauce ís heated through.
Notes
- When selectíng a bbq sauce, remember that some bbq sauces are already sweet, so you míght want to cut back on the brown sugar, but don't cut ít out completely. Brown sugar ís needed to help the jackfruít caramelíze and brown. ídeally, look for a low-sugar or sugar-free bbq sauce.
- As a síde note, the longer you símmer the míxture, the deeper the flavour wíll be. Even though thís dísh ís ready ín 45 mínutes, you can leave the "meat" to símmer for a longer períod of tíme to íntensífy the flavour. íf the míxture becomes dry, add 1 tablespoon of water and stír. Keepíng the líd on the pan wíll help to keep the pork moíst íf you plan to símmer for a longer períod of tíme.
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