Wednesday, February 5, 2014

Jackfruit "Pulled Pork" Sammiches with Pickled Red Onion

Jackfruit "Pulled Pork" Sammiches
with Pickled Red Onion
We made this on Saturday, and I'm just getting to the blog today.
Alyx, get your shit together.

It was a bit tricky finding the jackfruit. The recipe calls for jackfruit in a can with brine. I've only seen it fresh in the produce section. I posted in Vegans of Regina on Facebook to find some. Within seconds I had responses.
I tried at Superstore in the International isle, and they were all out.
Then we tried the Asian grocery store in town, Ngoy Hoy Asian Foods. They do have jackfruit in a can, but only in syrup, not brine. So we'd probably end up with something sweeter. We just went with it.

I made the pickled red onion, Carlos made the "pulled pork". He wasn't certain of the directions to make the jackfruit pieces into a pulled pork texture. The instructions tell you to use two forks to pull it apart, we ended up doing it by hand. It was much easier. Carlos never had pulled pork before. I guess in Chile it isn't a big menu item? He never liked eating pigs anyway. Back when I ate animals, I loved pulled pork. The flavours, and even the texture was very similar to the way the exploited dish tastes. From what I can's been a few years.
Carlos also used less sriracha than what the recipe called for. For me. He used the perfect amount. It wasn't too spicy for my Eastern European-Canadian mouth. He didn't use my smoked paprika like the recipe says. He thought the stuff I have was 'too chunky'. Fine. It still tasted great.

**Please note that the photos for the dish do not do it justice. The picture in The Veggie-Lover's Sriracha Cookbook was much more accurate, and much more enticing.