Most common in Indian culture, jackfruit has always fascinated us. It can take on any flavor, and when braised it pulls off of the fruit with the texture of shredded pork. It’s incredibly satisfying.
2–4 SERVINGS
1½ cups Coca-Cola*
1½ cups water
¾ cup hoisin sauce
6 tablespoons light soy sauce
6 tablespoons rice vinegar
1½ tablespoons sesame oil
4½ tablespoons peeled and minced ginger
¼ cup minced garlic
60 ounces (3 20-ounce cans) young green jackfruit in brine or water, drained
Scallions, chopped (optional)
SANDWICH-STYLE (OPTIONAL):
Sweet roll or bolillo
Kosher salt and pepper
Mozzarella cheese
Red onions, sliced
BALLS OUT
40–80 SERVINGS
12 cups Coca-Cola*
12 cups water
6 cups hoisin sauce
3 cups light soy sauce
3 cups rice vinegar
¾ cup sesame oil
2¼ cups peeled and minced ginger
2 cups minced garlic
30 pounds (24 20-ounce cans) young green jackfruit in brine or water, drained
1. Combine Coca-Cola, water, hoisin sauce, soy sauce, rice vinegar, and sesame oil in a bowl. Set aside.
2. Sauté ginger, garlic, and jackfruit with some cooking oil on medium heat. Once there’s a little aroma from the ginger and garlic and you have a decent sear going on the jackfruit, add in the Coca-Cola mix.
3. Bring to a boil over high heat. Once it boils, lower heat and simmer over medium to medium-low heat. Cover and braise for about 1 hour, or until a fork can gently shred all the jackfruit, even the core. Remove from heat and let cool.
4. Once it’s cooled, use your hands or forks to shred the jackfruit. Cover, refrigerate, and marinate overnight.
5. When ready to eat, reheat over medium-high heat for 7–10 minutes. Plate with rice and top with scallions, or Button Mash sandwich style. Split open a sweet roll, spread mayo on one side, add braised jackfruit, sprinkle salt and pepper, and top with mozzarella and red onions. I don’t know about you, but that’s one sweet vegetarian ride in a sandwich!
* Just a thought, but (pure cane sugar) Mexican Coke makes everything taste better 