This new Char Siu Jackfruit recipe gives you the perfect meat alternative for an array of Asian and Asian-fusion dishes! It’s also easy-to-make, prepared in the Instant Pot or in the Slow Cooker!
If you know me, either personally or just by reading my Instagram, you probably know I love Asian food! If you follow my blog, I’m sure you also know it’s kinda a thing for me to veganize random recipes. I do it all the time, it could be something which was once a favorite, back in my omni days, or it could be something like this one, a recipe I came across on Flipboard, something I’d never tried, but it looked good so I was determined to make it vegan.
The char siu recipe I found was for pork and made in the slow cooker. I can’t count the number of times I’ve veganized recipes for pork in my Crock-Pot. Usually for *BBQ Pulled “Pork” or Vegan Carnitas, so this was pretty easy. The original recipe was by Taste of Home, and I sub in the jackfruit for the pulled meat, I use agave in place of the honey, and I’ve recreated this in the Instant Pot as well because it seems to be the new favorite in everyone’s kitchen.
Char siu is a Cantonese barbecue preparation and translates to, “fork roasted.” The recipes vary throughout different regions, and from what I understand, this one is closest to what is prepared in the Pacific Rim. I don’t believe shredded meat is what is originally used, but that was just from the specific recipe I found. So my rendition is a variation of a variation. LOL! Not traditional, but dang is it good!
My first couple of times making this, I used it in these Asian-fusion tacos. I use jicama tortillas, pickled cabbage, shredded carrot, green onions, and fresh cilantro. If you don’t know, jicama tortillas are simply thinly sliced jicama. Crisp and refreshing, they make a delicious tortilla alternative. I used to only be able to find them at Whole Foods, but now are becoming more popular and can be found at places like Vons/Safeway, and Trader Joe’s is selling them as well!
My first thought was to use the same pancakes used for Moo Shu (which would also be incredible with this char siu jackfruit!), but because they aren’t gluten-free I had to find another alternative. One day I’ll attempt making gluten-free Moo Shu pancakes, but as of now, it’s yet to happen. If you’re not gluten-free and use the pancakes for this jackfruit, or if you know of a good gluten-free recipe for them, please let me know in the comments below!
Last night, I made an array of veganized Asian foods, I had some of this jackfruit leftover from another night, and decided to use it another way. I don’t know what they’re called, but I stuffed balls of sushi rice and fried them, They were amazing!
First, I mixed up some more of the sauce (but omitted the broth), and in it cooked a little cabbage, shredded carrot, and green onions, and next, I mixed in the Char Siu Jackfruit. I flattened a ball of sushi rice, added a spoonful of the jackfruit mixture, topped it with another flattened ball of sushi rice on top (each equaled a third of a cup of rice), I pressed down on the sides to seal the edges, and wrapped it in plastic wrap (which I HATE using but sometimes it can be a necessary evil). I put the wrapped balls in the freezer for 30 minutes before frying in 350-degree oil until the outside was crispy. To serve, I topped each rice ball with more sauce, pickled cabbage, and green onions.
I’ve also enjoyed this jackfruit dish simply served over rice. I’ve had it on top of fried rice but I think steamed riced would be delicious with it also. I really really want to try it inside Chinese steamed buns, but again, not gluten-free, and I’ve never made them before, so that’s something I’ll have to play with.
If you make this Char Siu Jackfruit, I’d love to know what you used it in, or maybe you’ll simply eat it on its own. If you’ve had non-vegan versions of this, I’d also love to know how it compares. Please leave a comment below or take a pic of yours and tag me on Instagram, @veggiesattiffanis.
Char Siu Jackfruit — Instant Pot or Slow-Cooker
Ingredients
- 2 cans *green/young jackfruit in water or brine drained, rinsed, seeds removed, and patted dry
- 1/4 cup hoisin sauce
- 1/4 cup blue agave syrup
- 2 Tbsp gluten-free tamari or soy sauce
- 2 Tbsp ketchup
- 2 tsp minced ginger
- 1 tsp minced garlic
- 1/2 tsp Chinese Five Spice
- 1/4 cup chicken-flavored vegetable broth look for Edwards & Son's Bullion, Better Than Bullion, or Imagine sells some in liquid form
- handful fresh cilantro, optional
Instructions
- Using a knife, remove the hard core from each piece of jackfruit (the part that doesn't look like it will shred). Take the hard pieces and slice them up into thin, small pieces. Add all of the jackfruit to the pot of your Instant Pot or slow-cooker.
- On top of the jackfruit, add all of the remaining ingredients, except for the cilantro, to the pot, finishing with the vegetable broth. Set the cilantro aside for after the jackfruit cooks.
- If using an Instant Pot: Add the lid and secure the valve to it's "sealing" position. Use the manual setting to set the Instant Pot on high for 8 minutes. Once the 8 minutes is up, let it naturally release for 15 minutes before, carefully, switching the valve to the venting position. If using a slow-cooker: Add the lid to the slow cooker and set it on high for four hours. Depending on how hot your slow-cooker gets, you may want to check and stir it every hour or two to make sure the sides aren't getting burnt along the sides of the pot. Between three and four hours the jackfruit should be ready, it will become very soft and easily shreddable.
- Using two forks, shred the pot full of jackfruit Return the lid and let it sit on warm until ready to serve.
- Finally, stir in the cilantro (if using) and serve as desired.