Vegan Sticky Chinese Jackfruit

If you do a lot of vegan or vegetarian cooking, you’ve probably heard of jackfruit. You’ve probably also seen a million recipes for vegan pulled “pork” using it in place of meat. Today, let’s take it one step further and enjoy this flavorful, savory dish, inspired by Sticky Chinese Pork Belly.

This one has been on my recipe idea list for well over a year, and have just only begun to work on it the last couple of months. Then, after the third trial, there was a jackfruit shortage at the grocery store that brought things to a screeching halt. However, there obviously is a happy ending since you can see this recipe exists now.

Vegan Sticky Chinese Jackfruit

I’ve tried this recipe several different ways – marinating it, roasting it, searing then roasting it, but the way I decided on not only tasted the best, but required fewer steps. That’s something I always aim for when creating recipes.

I applied technique that’s involved in cooking meat, and it worked wonderfully. Coating the jackfruit in flour, then searing it in hot oil gives the jackfruit a slightly crisp exterior, while remaining tender on the inside. Since jackfruit doesn’t have the same makeup as pork, it does “sear” slightly different than a pork belly would, but is incredibly close in texture.

Vegan Sticky Chinese Jackfruit

You can serve this over rice for a satisfying lunch. The extra sticky sauce that’s leftover in the pan is perfect for mixing into your rice before topping with the jackfruit.

Vegan Sticky Chinese Jackfruit
Serves 2
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 (565g) can Jackfruit, drained
  2. 2 Tbsp Rice Flour
  3. 2 cloves of Garlic (½ Tbsp when minced)
  4. ½ Tbsp Ginger Root, peeled and minced
  5. ¼ cup Soy Sauce (Tamari for GF)
  6. ¼ cup Maple Syrup
  7. ⅛ cup Coconut Sugar
  8. ⅛ cup Rice Vinegar
  9. 1 Tbsp Cornstarch (or Arrowroot Powder)
  10. 1 ½ tsp Chinese 5 Spice
  11. 1 Thai Chili Pepper, deseeded and finely minced
Instructions
  1. If using canned jackfruit, drain the liquid, then dump the jackfruit onto a cutting board. Cut into bite sized pieces. (I just cut the big ones in half.) Wrap in a dishtowel and press as much liquid out as you can.
  2. Mince your garlic, ginger and chili pepper, then combine in a bowl with the soy sauce, maple syrup, coconut sugar, vinegar, cornstarch, and 5 spice. Set aside.
  3. Heat a pan over high heat and coat the bottom of the pan with oil (about 2-3 Tbsp.) Place the jackfruit in a mixing bowl and sprinkle the rice flour over it and toss. Once it’s coated, place in the hot pan one by one. Cook for 1-2 minutes until golden brown, then flip all the pieces over.
  4. After you’ve flipped all the pieces of jackfruit over, pour in the marinade and lower the heat to medium. Once it starts to bubble, tilt the pan slightly towards you, and spoon the sauce over top the jackfruit .The sauce will start to thicken after a minute or two. Once all the pieces are coated and the sauce has thickened nicely, shut off the heat then serve. Enjoy!
Notes
  1. You should be able to find canned Jackfruit at your local grocery store in the international section. I found it here in Canada for $0.88 per can. If you can't find any, click the link in the ingredient list above and you can purchase it through Amazon. It is more expensive, however.
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Vegan Sticky Chinese Jackfruit #vegan #glutenfree #recipe

12 thoughts on “Vegan Sticky Chinese Jackfruit”

  1. Literally just finished eating this with my meat loving husband and it was soooo good! We had it with rice and steamed broccoli and carrot and it was like a honey garlic stirfry almost!

  2. You know, we do a lot of vegetarian/vegan cooking but we have never tried jackfruit. I’ve heard about it, but didn’t even know what it looked like and where to find it, until now 😉 . I think this would be fun for us to make and to eat. Love the look and sound of it!

    1. I’ve definitely had a hard time finding it in the past as well. It’s great that it’s becoming more popular so more stores start carrying it. Jackfruit is so fun to cook with! I think you guys would enjoy playing around with it in the kitchen.

  3. This is such an interesting way to use jackfruit and it looks so delicious. This is on my next jackfruit recipe list!

  4. I’m still working on my own jackfruit ‘pulled pork’ recipe (it’s a tricky thing to get the spices right), but I think you’ve hit the nail on the head by going with a sticky/salty/sweet sort of approach to that wonderful fruit. It really does look amazing and you’ve got me thinking that I need to take an approach like this to the can that’s sitting in my pantry! Cheers!

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