Jackfruit Pulled “Pork”

Directions

To make the pickled onion

Put the onion in a large saucepan and add water to cover.

Bring to a boil over high heat. Boil for 1 minute, then drain well.

Transfer to a small bowl or glass jar.

In the same saucepan, combine vinegar, sugar, salt and peppercorns.

Bring to a boil over high heat, then immediately remove from heat.

Pour over the onion.

Let cool to room temperature, then cover and refrigerate for at least an hour before serving. It will keep in the fridge for a month.

To make the “pulled pork”

Preheat the oven to 350 degrees.

Heat the oil in a large pan over medium heat.

Add the onion and sauté until softened, about 5-7 minutes.

Add the garlic and sauté for 1 minute more.

Add the tomato paste and cook stirring constantly, for 1 minute.

Sir in Sriracha, water, and the brown sugar.

Bring to a simmer, cover and simmer for 5 minutes.

Uncover and cook stirring occasionally, until the mixture has the consistency of barbque sacue, about 4 minutes.

Remove from the heat.

Taste and add more Sriracha, is so desired.

Jackfruit

Drain the jackfruit and rinse under cool running water to reduce the saltiness.

Transfer to a large bowl and use two forks or your fingers to break jackfruit into shreds.

Add the Sriracha mixture and toss until the jackfruit is well and evenly coated.

Transfer to a non-stick or parchment covered baking sheet.

Bake for about 20 minutes, until the jackfruit firms up and the sauce dries slightly, adhering to the jackfruit.

Season with salt and pepper.