Jackfruit Stuffed Baked Potatoes

Jackfruit Stuffed Baked Potatoes
 

Just look at the images in this post and try to tell me that it doesn't look like shredded pork. 

My same buddy that went spice shopping with me gave me a can of young jackfruit the other day. She's been vegan for a LONG time, but she swore that what was in that can could turn into what animal meat eaters think is shredded pork or chicken. She would never lead me astray, but it was an imaginative leap to go from fruit in a can to shredded BBQ pork. 

Well. I freaked out both myself and the vegetarian husband. 

When substituting ... well anything really, there's always a hint of something that tastes a little off. I'm here to tell you that this tastes and even has the texture of shredded pork. Not exaggerating. At all. 

Searching through the interwebs, I found the most common way to cook jackfruit was with a slow cooker. Even though those looked great, I stumbled upon Minimalist Baker's recipe on the stovetop and fell in love. They put this on a bun with an avocado slaw that looks amazing. Oh yes, the possibilities of this fruit that looks like meat but isn't from an animal are endless. 

 
 
 

Jackfruit Stuffed Baked Potato

About 2 servings
Lovingly adapted from Minimalist Baker

Ingredients
1 - 20ounce can Jackfruit in water
1 small white onion
2 baked russet potatoes
1 Tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon gochugaru
1 teaspoon black pepper
½ teaspoon salt
3 Tablespoons ketchup
2 Tablespoon soy sauce
2 Tablespoon white vinegar
3 Tablespoons water
1 Teaspoon canola oil
1 sliced jalapeno for topping

Steps

  1. Remove the seeds and pods surrounding the seeds from the drained jackfruit. Cut off the core and cut into smaller pieces. Break apart the rest with your hands.
  2. Quarter then slice a peeled white onion.
  3. Add the onion, jackfruit and dry seasonings to a bowl, and mix thoroughly together.
  4. Get a small pot to medium heat, then coat the bottom with canola oil. Add the jackfruit onion mixture to the pot and cook for about 5 minutes. Stir around once in a while to keep everything from sticking.
  5. Whisk together the ketchup, soy sauce and vinegar together, then add water to thin it out. Add the sauce to the pot and stir until everything is incorporated.
  6. Turn the heat down to low and simmer with the pot covered for about 35 minutes, checking a few times that there is enough liquid in the pot. If you need more add a splash of water.
  7. Serve by stuffing the jackfruit into the baked potatoes and top with fresh sliced jalapenos.

Notes
I make my baked potatoes with Alton Brown's methods