Jackfruit "Pulled Pork" Tacos on a Daikon Radish "Shell"

Jackfruit \
ingredients
all
2 cans canned green jackfruit
in salt brine available at Asian market
3 cups vegetable stock
more or less to ensure jackfruit is completely submerged
1 package seasoning sauce or barBQ
I used Red Fork Smoky Pulled Pork Seasoning Sauce
1 tbsp coconut oil or olive oil
to be used for greasing baking pans
1/4 cup carrot
shredded
1/4 cup jicima
shredded
1/4 cup green apple
shredded and tossed in lemon juice to prevent browning
2 Tbls apple cider vinegar
1 piece daikon radish
8"x 2" diameter sliced thin with a 2mm food processor blade or mandolin
1 pinch pepper
1 pinch sea salt
2 Tbls cilantro
leaves
2 each Thai chilis
sliced fine
1 each lime
sliced into wedges
sweet chili sauce
cookware
  • pressure cooker or a crockpot
  • 2 stainless steel baking sheets
This recipe was inspired by a pulled pork taco appetizer served at Zengo, an Asian fusion restaurant in Denver which I love! After being introduced to this Southeast Asian fruit that had a familiar texture I came up with the idea to substitute jackfruit for the pork. One day I'd like to try making the dish with a fresh jackfruit which can grow as large as 80 pounds and hangs from a tree like an apple!!!
1
Drain cans of jackfruit into a colander and rinse with water.
2
To soften jackfruit, place in a pressure cooker and cover with veggie stock. Lock lid in place and bring to pressure. Reduce heat and cook for 15 minutes.
3
*You can also use a crockpot and slow cook on high for 2 hours, if desired.
4
Allow pressure to release, open lid and remove jackfruit from stock placing into a large bowl, allowing to cool slightly. Gently break it into flakey pieces with a fork. It begins to resemble the texture of pulled pork. Tough ends can be discarded or cut up into smaller pieces with a knife.
5
Pour seasoning sauce or barBQ sauce over jackfruit and stir to coat.
6
Preheat your oven to 375℉.
7
To bake jackfruit: grease 2 baking pans with coconut or olive oil. Spread seasoned jackfruit in a single layer on the baking pans. Bake for 40-50 minutes, stirring every 10 minutes to prevent burning or sticking. Test the jackfruit after 40 minutes--it should be dry but still have a soft bite to it. Bake for an additional 10-20 minutes as needed.
8
For the 'slaw' mix together the carrots, jicima, apples, red cabbage and apple cider vinegar. Season to taste with sea salt and pepper. Set aside.
9
To assemble tacos: place a dollop of the seasoned jackfruit on a slice of daikon radish. Top with 'slaw', cilantro, Thai chilies, a squeeze of lime, and some sweet chili sauce or serve toppings on the side.