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Plate of CHAR SIU JACKFRUIT garnished with pickled cabbage
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Char Siu Jackfruit — Instant Pot or Slow-Cooker

The perfect meat alternative for an array of Asian and Asian-fusion dishes!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 33 minutes
Slow-Cooker Time 4 hours
Author Tiffani Wells

Ingredients

  • 2 cans *green/young jackfruit in water or brine drained, rinsed, seeds removed, and patted dry
  • 1/4 cup hoisin sauce
  • 1/4 cup blue agave syrup
  • 2 Tbsp gluten-free tamari or soy sauce
  • 2 Tbsp ketchup
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1/2 tsp Chinese Five Spice
  • 1/4 cup chicken-flavored vegetable broth look for Edwards & Son's Bullion, Better Than Bullion, or Imagine sells some in liquid form
  • handful fresh cilantro, optional

Instructions

  • Using a knife, remove the hard core from each piece of jackfruit (the part that doesn't look like it will shred). Take the hard pieces and slice them up into thin, small pieces. Add all of the jackfruit to the pot of your Instant Pot or slow-cooker.
  • On top of the jackfruit, add all of the remaining ingredients, except for the cilantro, to the pot, finishing with the vegetable broth. Set the cilantro aside for after the jackfruit cooks.
  • If using an Instant Pot: Add the lid and secure the valve to it's "sealing" position. Use the manual setting to set the Instant Pot on high for 8 minutes. Once the 8 minutes is up, let it naturally release for 15 minutes before, carefully, switching the valve to the venting position.
    If using a slow-cooker: Add the lid to the slow cooker and set it on high for four hours. Depending on how hot your slow-cooker gets, you may want to check and stir it every hour or two to make sure the sides aren't getting burnt along the sides of the pot. Between three and four hours the jackfruit should be ready, it will become very soft and easily shreddable.
  • Using two forks, shred the pot full of jackfruit Return the lid and let it sit on warm until ready to serve.
  • Finally, stir in the cilantro (if using) and serve as desired.

Notes

*If you prefer to use fresh, rather than canned jackfruit, each can has a drainced weight of 10 ounces, so you will need 20 ounces total of fresh jackfruit for this recipe. This recipe WILL NOT work for ripe jackfruit, however. Whether using fresh or canned, you must use green (A.K.A. young) jackfruit.