I’ve made BBQ pulled jackfruit sandwiches and jackfruit carintas tacos and from that taquitos. I’m ready to go in a new and different direction with jackfruit. I’m most familiar with Chinese cuisine so let’s go there.
I decided on Chinese 5-spice seasonings for the jackfruit and to serve it in the same manner as traditional Peking Duck with steamed buns but without the duck.
I thought it came out well, it doesn’t taste like duck but I didn’t expect it to nor was I trying to make it taste like duck. It’s got its own 5-spice taste which was good and then combine that with the bun and sauce it’s very savory and reminiscent of baos served at dim sum.
The flavor seemed to have developed quicker with the 5-spice seasoning, it tastes the same right after cooking as it does overnight, unlike the bbq jackfruit.
I went the lazy route on the steam buns and got the store-bought kind. I’m sure it would be even better with freshly-made buns.
Chinese 5-spice Jackfruit With Steamed Buns
Makes about 6 – 8 servings
Chinese 5-spice Jackfruit
1 20 ounce can young green jackfruit in brine
1/2 cup chopped white onion
1 lime, juiced
3 garlic cloves, roughly chopped
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and minced
1/2 tablespoon chinese 5-spice
1 teaspoon brown sugar
Freshly cracked black pepper
Drain and wash the jackfruit in several changes of water. Squeeze out as much water as you can.
Put the jackfruit in a slow cooker, add the rest of the ingredients and enough water to just cover the jackfruit. Set the cooker for 3 hours, stirring occasionally. The jackfruit should be fork tender and come apart easily. Set aside to cool.
1 package of steamed buns, available at the Asian grocery store
Hoisin sauce or vegetarian oyster sauce
2 green onions, julienned
1/2 bunch of cilantro (optional)
Heat up the buns according to the package directions. Open up a bun, spread a bit of the Hoisin sauce on, add some of the jackfruit and a few pieces of the green onion strips or cilantro sprigs. Close bun and eat.