Ingredients

The following ingredients have 6 Servings
  • 2 x 565 g / 20 oz tins young (green) jackfruit in water
  • 2-4 tbsp olive oil, adjust to your preference
  • 1 large shallot, finely diced
  • 4 cloves garlic, finely diced
  • 2.5 cm / 1" fresh ginger, finely grated
  • 2 lemongrass stalks, inner part finely chopped
  • 1 tsp ground coriander
  • 1 tbsp tomato paste
  • 1-2 tsp sambal oelek (Indonesian chilli paste) or chilli powder, to taste
  • 3 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 2 tsp lime juice or rice wine vinegar, adjust to taste
  • ¼ tsp white pepper (black is okay too)
  • a pinch ground cloves, adjust to taste
  • 3 carrots (I used colourful heritage carrots)
  • 1 medium turnip
  • ½ cup / 120 ml rice wine vinegar
  • 2-4 tbsp sugar or maple syrup, adjust to taste
  • 1 tsp salt
  • 2 long baguettes (GF if gluten intolerant)
  • cucumber, sliced thinly
  • radishes, sliced thinly
  • pickles
  • fresh coriander / cilantro leaves
  • a punnet of baby cress (optional)
  • spring onion, green part sliced thinly
  • Sriracha mayo, shop-bought or homemade

Instruction

  • 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 shallot until softened, translucent and lightly caramelised. Add chopped garlic, ginger and lemongrass and fry off gently until soft and fragrant.
  • Add ground coriander to the aromatics. Fry it off gently, stirring the whole time, for a minute or so.
  • Mix in the tomato and chilli paste.
  • Now add in the prepared jackfruit along with soy sauce, maple syrup and lime juice or 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 good pinch of ground cloves. 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 sandwiches, 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 browned in places.
  • Peel your veggies and julienne them if you own a julienne peeler, shave into ribbons with a speed peeler or slice very thinly using a mandoline.
  • Place prepped veggies in a sterilised (rinsed with boiling water) jar.
  • Put rice vinegar, ½ cup / 120 ml water (more water if you want the pickles to be less sharp), sugar (adjust the amount to taste) and salt in a small pot and bring to the boil. Continue simmering for about 10 minutes.
  • Pour hot pickling liquid over the raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.
  • Cut the baguettes into smaller pieces, then in half and toast them lightly under a grill.
  • Fill them with a layer of cucumber and radish slices, vegan pulled pork, pickles, fresh coriander, baby cress and spring onion. Top with a few dollops of Sriracha mayo before closing the sandwich.