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Juicy and incredibly tender jackfruit chunks cooked in a sweet and salty black pepper sauce! This Vietnamese-inspired braised jackfruit is hearty, packed with flavor, and ready in just 30 minutes. Serve with steamed rice, noodles, or quinoa!
This is hands down one of my favorite jackfruit recipes! It’s super quick to make, requires basic ingredients, and there is no need to cut or shred the jackfruit!
📘 What Is Jackfruit
Jackfruit is an exotic fruit grown mostly in tropical Asian countries like Thailand, Vietnam, or The Philippines.
Jackfruit can be enjoyed ripe or unripe. When unripe, jackfruit has a very meaty texture, a bit similar to pulled pork, and a neutral flavor. When ripe, jackfruit has a bright yellow color and is very sweet.
🥣 How to Make It
To make this braised jackfruit, you will need just one pot and 8 ingredients:
- Young green jackfruit – For this recipe, we will be using unripe green jackfruit. As opposed to the ripe one, which is yellow, green jackfruit is not sweet and has a light beige color. You can find green jackfruit sold in cans in most Asian stores, as well as some grocery stores.
- Sugar – Since we will be making caramel, I highly recommend using white sugar. Coconut sugar would burn and yield a bitter flavor.
- Garlic and shallots
- Soy sauce – You can use regular soy sauce, coconut aminos for a gluten-free option, or vegan fish sauce.
- Sweet chili sauce – Optional, for some heat. Use store-bought chili sauce like Chin-Su, or homemade sweet chili sauce.
- Black pepper – Preferably freshly ground black pepper for a better flavor.
- Green onions – For topping, green onions bring some freshness.
First, start by making caramel by heating the sugar in a clay pot or saucepan. Why caramelize the sugar? Simply because it will bring a deeper flavor to the sauce as well as a more appetizing color!
Once the sugar has caramelized, add the minced shallots and garlic, and cook for a few minutes.
Tip: If you want to make this recipe refined sugar-free, skip the caramel step. Sauté the aromatics in a teaspoon of oil instead, and add a couple of tablespoons of maple syrup when adding the rest of the liquid ingredients.
Next, deglaze the pan with water and add the soy sauce, sweet chili sauce, ground black pepper, and jackfruit chunks.
Finally, cover with the lid and let simmer for about 20 minutes. This will allow the jackfruit to soak up some of the sauce and become super juicy!
💬 FAQ
If you have access to it, then definitely, yes! You will want to use about 9 ounces of jackfruit.
It will keep for up to 3 days in the refrigerator. Simply reheat over low-medium heat.
This braised jackfruit is delicious served on top of white rice but can also be served with noodles, quinoa, or couscous. For a lighter option, serve it with sautéed greens like pak choi, spinach, or broccoli!
Whether you are new to cooking with jackfruit or not, this recipe is a must-try! It yields incredibly tender and juicy jackfruit that is perfectly sweet/salty/spicy! A delicious plant-based side dish!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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Braised Jackfruit
Ingredients
- 2 tbsp (22 g) sugar
- 1 tbsp (15 ml) water
- 1 shallot minced
- 2 cloves of garlic minced
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) soy sauce or vegan fish sauce
- 1 tbsp (15 ml) sweet chili sauce optional
- 1/2 tsp (2 ml) dark soy sauce (for color)
- 1/4 tsp ground black pepper
- 1 14-ounce can (1 400g-can) young green jackfruit drained and rinsed
- 3 tbsp chopped green onions
Instructions
- Add the sugar and water to a medium clay pot or saucepan. Heat over medium heat until the sugar starts to bubble. Keep heating without stirring until the sugar caramelizes and gets a golden brown color.
- As soon as the sugar has caramelized, add the minced shallot and garlic, and cook for one more minute. Pour in the water and cook for 1-2 minutes or until the caramel has melted.
- Add the soy sauce, sweet chili sauce, dark soy sauce, and ground black pepper.
- Finally, add the chunks of jackfruit (add the whole jackfruit pieces). Cover with the lid and let simmer for about 20 minutes.
- Top with chopped green onions, and enjoy with white rice, quinoa, or cauliflower rice!
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
The recipe was very delicious!! Also where did you get your clay cooking pot?!
Thanks Ridge!
Oh I got it at my local Asian store 🙂
Reading my post,I realize I said woundered and not WONDERED,Sorry!:Excuse-dyslexia or that this is a German keybord,or both!!!
Always woundered what I could do with Jackfruit,and now I know…Thankyou.I shall start working my way through ALL your ideas.Stay safe…….Alexandria
Thanks Alexandria! 😉