Blood Orange and Ginger Jackfruit Carnitas

Hey you guys, here is my jackfruit recipe. The past few days have been so hectic so it has taken a little while to get it written. Also, day lights savings has me like Zzzzz. As a naturally early riser, I did not think the time change would have any effect on me … oops!

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I am really happy to share this recipe with you. I have been experimenting with different jackfruit recipes for a few months here and there and I absolutely love the stuff! When I make jackfruit tacos I usually incorporate chili powder as a safety because it does a good job of drowning out any leftover brine-y taste. In an attempt to branch away from my safety ingredients, I swapped out the Hot Mexican Style chili powder and I used Gochujang instead.

Gochu-who?

I know, right? This savory Korean condiment is made from red chili, glutinous rice, fermented soybeans, and salt, and the sweet heat it adds to these tacos will make you swoon. (P.S. don’t be fooled, despite its name, “glutinous rice”, is gluten-free, if that is your thing!)

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I had so much fun with this recipe, please try it, adapt it, steal like an artist and let me know how it goes. Follow your vegan heart! ❤

Blood Orange and Ginger Jackfruit Carnitas (makes 8-10 tacos)

Ingredients:

Jackfruit

20 oz can of young jackfruit (drained weight 10 oz)

¼ tsp Garlic Powder

¼ tsp Ground Cumin

¼ tsp Cayenne Pepper

¼ tsp Black Pepper

½ tsp Coriander

Marinade

½ cup Fresh Squeezed Blood Orange Juice + about ¼ cup Pulp

1 cup Water

¼ cup Coconut Milk

2 tbsp Rice Vinegar

1 tbsp Liquid Amino

1 tbsp Agave

2 tsp Liquid Smoke

1-2 tbsp Gochujang

1 ½ inch Ginger Root (grated)

2 Cloves of Garlic (minced)

2 Bay Leaves

Tahini Sauce (makes about 6 oz)

¼ cup Olive Oil

2 tbsp Tahini

Juice from ½ Lemon

1 tbsp Liquid Amino

¼ cup Cilantro

2 tbsp Apple Cider Vinegar

¼ tsp Cumin

¼ tsp Cayenne

1 tsp agave

Directions:

  1. Prepare the jackfruit.

[Ultimately what you want to end up with is “pulled pork” –esque pieces of jackfruit. Start by draining the brine and rinsing the jackfruit under cold water for about five minutes. Use your hands or two forks to shred up the jackfruit. You can leave the seeds in if you want, but I prefer to remove the seeds because they look creepy and have a sort of hard texture. After you finish shredding the jackfruit, give it a final rinse to get as much brine out as possible. Next, you want to squeeze as much of the water liquid out as you possibly can. You can use a towel, cheese cloth, new clean sock, whatever you have on hand. Continue ringing out until you have removed as much liquid as possible. Your jackfruit meat will end up crispier the more liquid you can remove.

As an alternative method, you can rinse of the jackfruit while simultaneously shredding it apart with your fingers and rinsing while you shred. Either way, make sure you get as much liquid out as possible when you are done with the shredding process.]

  1. Once you have prepped the jackfruit, combine the garlic powder, ground cumin, peppers and coriander in a small dish. Thoroughly work the mixture into the jackfruit. Set aside while you prepare the marinade.
  2. Prepare the marinade by combining all of the ingredients in a 3 quart container or the pot you will use for cooking later. Add the jackfruit and stir well to ensure the jackfruit is well coated.
  3. Let the Jackfruit marinade for at least 20 minutes, but the longer the better. (I usually marinate mine overnight and have no issues with it coming out too mushy.
  4. When you are ready to eat, transfer the jackfruit and marinate into a 3 quart pot. Turn the burner up to high and bring the mixture to a rapid simmer for 2-3 minutes. Partially cover the pot and reduce the heat to low. Simmer for about an hour, stirring occasionally, until almost all of the marinade is reduced. You should still have a little marinade left. Keeping the lid on, turn off the heat and let sit for about 10 minutes.
  5. Preheat the oven to high broil. Place a piece of heavy duty foil over a baking sheet and grease with 2 tbsp olive oil. Remove the bay leaves, spread jackfruit evenly onto the baking sheet and broil until it gains some crispiness. I end up broiling mine for about 10 minutes or so. This seems like a long time but it really takes that long for the jackfruit to crisp up. Check on it about half to flip and check on crispiness levels. Remove from oven when you have achieved your perfect level of crispiness.

While you are broiling the jackfruit, prepare your insanely out of this world Spicy Tahini and Cilantro Sauce. To prepare, just combine all ingredients. Add salt/pepper to taste. I also added a crushed up dried chili… or 3 or 5… I like heat.

Now you have your jackfruit and your tahini sauce so you can prepare your tacos with whatever other toppings you like! I used corn tortillas and this amazing ensemble of toppings:

Radish (sliced or be fancy and spiralizer!)

Mixture of grilled Jalapeno and Roja peppers

Spring salad mix

Avocado

Grilled red onion

Toasted peanuts

Cilantro for a little added garnish

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And now, eat your vegan heart out!

BloodOrangeTacos

Gochujang

EatYourVeganHeartOut

Gluten-Free

Vegan

2 thoughts on “Blood Orange and Ginger Jackfruit Carnitas

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