Pulled Jackfruit Bao

Jackfruit, commonly found in tropical areas, is the world’s largest fruit, weighing up to 50kgs. Its flesh can be eaten both ripe and sweet or as in this recipe, cooked unripe and used as a meat replacement in savoury dishes.


2 cans of jackfruit in brine, drained and rinsed
1 tbsp peanut oil (we love Olivado)
2 garlic cloves, finely chopped
1cm piece of ginger, grated
4 tbsp Hoisin sauce (we love Lee Kum Kee)
1 tbsp rice vinegar
1 tbsp soy sauce (we love Lee Kum Kee)
1 tbsp golden sugar (we love Chantal Organics)

¼ cup rice vinegar
1 tbsp golden sugar (we love Chantal Organics)
1 red onion, sliced
2 cups red cabbage, thinly sliced

Bao buns (we love United Food co)
½ cucumber, ribboned
A handful fresh coriander (we love Superb Herb)
½ cup roast unsalted peanuts, roughly chopped (we love Alison’s pantry)


  1. Shred the jackfruit and set aside.
  2. Heat the peanut oil in a pan and fry the garlic and ginger gently until fragrant before adding the Hoisin sauce, rice vinegar, soy sauce and sugar. Cook until the sauce is slightly sticky.
  3. Add the shredded jackfruit and stir until well coated and heated through – approximately 10 minutes.
  4. In a bowl, whisk the rice vinegar and sugar until the sugar crystals have dissolved. Add the red onion and cabbage and mix well. Set aside to pickle.
  5. Warm the bao buns as per package instructions.
  6. Dress the buns with the jackfruit filling, the pickled salad, ribboned cucumber and top with fresh coriander and peanuts.
  7. Enjoy.
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