Spicy Pulled Jackfruit – Mamapen x IBIS Rice

Another creation by Mamapen head chef Kaneda Pen using IBIS Rice Wholegrain Rice Cakes to showcase the fiery flavours of his vegan Spicy Pulled Jackfruit.

Ingredients

2 tbsp vegetable oil

1 large onion (roughly chopped)

50g peeled ginger (roughly chopped)

1 fennel bulb (roughly sliced)

1 scotch bonnet pepper (roughly sliced)

1 large red chilli pepper (roughly sliced)

1 pinch of sea salt flakes

2 tbsp runny honey

2 tbsp gochujang

50ml light soy sauce

20ml rice vinegar

300ml pineapple juice

1 x tin young jackfruit (565g) (drained)

Mamapen’s method

Heat the oil in a frying pan or sauté pan over medium low heat. Add the onion, ginger, fennel, scotch bonnet pepper* and red chilli pepper. Add a pinch of sea salt and sweat the ingredients until onions become translucent. 

(*Depending on your preference, you may want to omit the scotch bonnet pepper to make the dish less fiery.)

Next add the honey, soy sauce and gochujang and stir thoroughly before adding rice vinegar and pineapple juice. 

Bring to the boil before turning down the heat and allowing the mix to simmer and reduce down by a third. You will now be ready to blend all the ingredients to make your sauce. (NB: This recipe will make approximately double the amount of sauce you will need.) 

Add the jackfruit and blended sauce to a dry pan and cover with a lid on medium heat. Simmer for approximately ten mins to allow the jackfruit to warm through. You can check and stir occasionally to ensure the sauce does not catch. 

Once warmed through, crush the the jackfruit (a potato masher works well) to separate the fibres. Stir well and continue to heat the sauce until you have a thick consistency coating the jackfruit. Allow to cool. 

Serve over IBIS Rice Wholegrain Rice Cakes, garnished with sliced red chill and fresh coriander. Enjoy!

By Kaneda Pen, chef