Braised Jackfruit
This Vietnamese-inspired braised jackfruit dish features juicy chunks of jackfruit simmered in a sweet-and-salty black pepper sauce. A hearty dish that's packed with flavor and ready in just 30 minutes. Serve it with steamed rice, noodles, or quinoa!
Ingredients
- 3 tbsp (37 g) sugar
- 1 tbsp (15 ml) water
- 1 medium shallot minced
- 3 cloves of garlic minced
- 3/4 cup (180 ml) water
- 3 tbsp (45 ml) soy sauce (or vegan fish sauce)
- 1 and 1/2 tbsp (22 ml) sweet chili sauce (optional)
- 1/2 tsp (2 ml) dark soy sauce (optional, for color)
- 1/4 tsp ground black pepper
- 1 19-ounce can (540g-can) young green jackfruit drained and rinsed
- 3 tbsp chopped green onions
Instructions
- Make the caramel. Add the sugar and water to a medium-sized clay pot or saucepan. Heat over medium heat until the sugar starts to bubble. Keep heating without stirring until the sugar caramelizes and turns golden brown.
- Add the aromatics. As soon as the sugar turns golden brown, add the minced shallot and garlic, and cook for two more minutes. Pour in the water and cook for 1-2 minutes or until the caramel has melted.
- Deglaze. Next, add the water, soy sauce, sweet chili sauce and dark soy sauce (if using), and ground black pepper. Add the jackfruit chunks (the whole jackfruit pieces) as well.
- Let simmer. Cover the pot with the lid and let it simmer over medium heat for about 20 minutes.
- Before serving, top with chopped green onions! Serve over white rice, quinoa, or cauliflower rice!
- You can keep this stew in the refrigerator for up to 3 days.
Notes
Clay Pot vs. Saucepan.
You can use either of them. The advantage of using a clay pot is that it keeps the jackfruit hot longer and enhances the flavor of the dish, adding a subtle earthiness and deeper notes. Another benefit of using a clay pot (if glazed) is that it's almost non-stick, preventing the aromatics from sticking to the bottom. While I like using a clay pot for cooking this dish, a regular saucepan with a lid will work just as well.Refined Sugar-Free Option.
If you want to make this recipe refined sugar-free, skip the caramel step. Instead, sauté the garlic and shallot in a teaspoon of oil, then add a couple of tablespoons of maple syrup when adding the rest of the liquid ingredients.Make It Extra Spicy.
Love things spicy? Chop half of a Bird's eye chili and add it to the pot along with the jackfruit before simmering.
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