- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 200 kcal
Quick summary
“Shredded green jackfruit meat is the most acclaimed plant-based alternative in Brazilian vegan cuisine, mimicking the fibrous texture of chicken or beef. Cooked in a pressure cooker with cumin and soy sauce, it absorbs all the seasonings with mastery.”
What you need to know
- The strict use of completely green and hard jackfruit is indispensable to obtain a neutral flavor and meaty shredded texture.
- Pressure cooking for 30 minutes softens the fibrous pulp, allowing for easy and even shredding with a fork.
- The final sauté in the skillet seals the shredded fibers and concentrates the garlic, onion, and soy sauce seasonings.
Ingredients
Main
- 1 green jackfruit of approximately 1.5 kg
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 dessert spoon of cumin
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- Start by cutting the jackfruit into pieces, removing the seeds and the skin. Set aside.
- In a pressure cooker, heat the oil and sauté the onion until golden.
- Add the garlic and sauté for 2 more minutes.
- Place the jackfruit pieces in the pot and add enough water to cover them.
- Add the soy sauce and cumin. Season with salt and pepper.
- Cover the pot and cook for about 30 minutes after the pressure starts.
- After cooking, drain the jackfruit and, with the help of a fork, shred it.
- Heat a skillet and add the shredded jackfruit, sautéing quickly to incorporate the flavors.
Chef's tips
- Grease the knife blade and hands with plenty of vegetable oil before cutting the raw jackfruit to prevent the sap from sticking.
- Discard the outer thorny peel and the hard fibrous central core before or immediately after pressure cooking.
- Use a fork to shred the pulp while still warm as the fibers detach with ease and speed.
Variations
- Add homemade barbecue sauce to the shredded jackfruit in the skillet to prepare an authentic vegan pulled pork for sandwiches.
- Mix corn, olives, and tomato sauce to create filling for Coxinha, savory pies, and vegan pastéis.
- Incorporate coconut milk and dendê oil to create a classic vegan moqueca with shredded jackfruit fiber.
Substitutions
- Traditional soy sauce (shoyu) can be replaced by gluten-free tamari sauce or two tablespoons of tomato paste.
- Cumin powder can be replaced by smoked paprika, ground coriander seeds, or aromatic curry powder.
- Vegetable oil can be replaced with extra virgin olive oil or unrefined coconut oil.
How to store
Store the sautéed shredded jackfruit meat in an airtight container in the refrigerator for up to 5 days. Reheat quickly in the skillet with a drizzle of olive oil or in the microwave for 1 to 2 minutes, stirring halfway through.
Can it be frozen?
Jackfruit meat freezes exceptionally well both cooked plain and sautéed for up to 3 months in airtight bags. Thaw in the refrigerator and sauté again in a hot pan to restore the soft and fibrous texture.
What to serve with
It is the perfect base for filling sandwiches on French bread with vinaigrette and green leaves, composing fillings for savory pies, or serving with white rice and beans. It also shines accompanied by rustic mashed potatoes.
Frequently asked questions
How to remove jackfruit sap from hands and utensils?
Apply plenty of vegetable oil to your hands and the knife before cutting; if it sticks, rub a paper with oil to dissolve the glue.
Can I use jackfruit seeds in the recipe?
The cooked seeds are edible and taste like soft chestnuts; you can peel them, slice them, and mix them into the sauté if desired.
How to know if the jackfruit is at the correct green stage for vegan meat?
The jackfruit should be very hard to the touch, with opaque green skin and without emitting the characteristic sweet aroma of ripe fruit.
Does the jackfruit meat taste like sweet fruit?
No; when jackfruit is harvested green, the fruit has not developed fructose, presenting a neutral flavor that assumes the seasoning used.
