Jackfruit Pork
Ingredients
- 1 small cucumber, sliced
- a handful of sweet cherry tomatoes, quartered
- vegan tzatziki (recipe here)
- 6 large greek pitas (gluten-free if required)
- 6 romaine lettuce leaves, shredded
- 1 small red onion, super finely sliced
- 2 medium potatoes (optional)
- olive oil
- 4 tbsp olive oil
- 1 medium red onion, finely diced
- 4 cloves garlic, finely diced
- 1/8 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 2 tsp dry oregano, plus more for fries
- 1/2 tsp chilli power, adjust to taste
- 2 tbsp tomato paste
- 2 tins of young (green) jackfruit in water
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 1/4 tsp white pepper (black is okay too)
- 2 tsp apple cider vinegar
Preparation
Jackfruit pork (for best flavour, make a day ahead)
Drain both jackfruit tins
Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, i don’t)
Set aside
Heat up olive oil in a medium, heavy-bottomed, pan
Fry diced red onion until softened, translucent and lightly caramelised
Add chopped garlic and fry off gently until soft and fragrant
Add most of the spices: cloves, cinnamon, cumin, and oregano to the onion-garlic mixture
Fry them off gently, stirring the whole time, for a minute or so
Mix in the tomato paste
Now add in the prepared jackfruit along with soy sauce, maple syrup and apple cider vinegar
Mix everything really well
Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more
Season with white pepper and a pinch of ground chilli if you wish
Simmer the mixture gently for another 10-15 minutes and then allow it to cool down
Place in the fridge overnight to intensify the flavour
Just before you are ready to assemble your gyros, set the oven to 200° c / 390° f (fan function)
Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little caramelised and browned around the edges
