Pulled Jackfruit Bao

Four bao buns filled with colourful ingredients on a tray
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.

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetiser, Snack
Servings 6 people


For the pulled jackfruit

  • 2 cans of jackfruit in brine drained and rinsed
  • 1 tbsp Olivado Extra Virgin Peanut Oil
  • 2 garlic cloves finely chopped
  • 1 cm piece of ginger grated
  • 4 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp raw sugar

For the pickled onion and cabbage

  • ¼ cup rice vinegar
  • 1 tbsp raw sugar
  • 1 red onion sliced
  • 2 cups red cabbage thinly sliced

Bao buns


  • Shred the jackfruit and set aside.
  • 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.
  • Add the shredded jackfruit and stir until well coated and heated through - approximately 10 minutes.
  • 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.
  • Warm the bao buns as per package instructions.
  • Dress the buns with the jackfruit filling, the pickled salad, ribboned cucumber and top with fresh coriander and peanuts.
  • Enjoy.
Keyword popular recipes, vegetarian
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