"Pulled Pork" Jackfruit Vegan Nachos
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 20 minutes
- 2x 565g/20oz tins of green jackfruit in brine*
- 2 tablespoons oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1/2 cup tomato sauce
- 1/2 cup barbecue sauce
- 1 tablespoon brown sugar
- 1 red chilli, sliced
- 1 jalapeno chilli, sliced
- Liquid smoke
- 300g/10.6ozs. bag corn chips
- 1/2 avocado, coriander leaves and sliced green onions to serve
- I also served this with sour cream but if you are vegan, use cashew cream
Make sure to choose young green jackfruit in brine or water and not syrup. This is found in larger Asian grocery stores
Step 1 - Drain the jackfruit and cut off the core aka the triangular pointy bit of each piece of jackfruit. You will be using the other, main part. Using a potato masher, mash the pieces of jackfruit. The texture once mashed will resemble pulled pork (albeit pale yellow in colour).
Step 2 - Heat oil in a large frypan and saute the onions until translucent. Add the garlic and fry for a minute. Then add the jackfruit and fry until a edges are a little browned. Add the two sauces and sugar and stir fry for a few minutes. Then add the liquid smoke which helps bring it all together. Taste for seasoning-as the jackfruit is tinned in brine it may not need much salt.
Step 3 - Lay out the corn chips on a serving tray or baking tray. Spoon the jackfruit over it and top with avocado slices, chillies, coriander and green onions.