Maple-Sriracha Jackfruit Sandwich

Jackfruit barbecue sandwiches and tacos have been popping up on menus everywhere, and for good reason —  jackfruit’s unique texture makes it a believable play as pulled pork. Here, we’re simmering it in apple juice, maple syrup, and Asian chili-garlic sauce until it’s softened, then mashing it into tender but fibrous juicy bits that have an uncanny resemblance to falling-apart tender meat that comes from hours of braising a tough cut of pork or beef. That texture has been the holy grail of vegetarian chefs for years, delivering a convincing look and mouth-feel that you just can’t get from a bowl of beans.

This sandwich is the perfect introduction to cooking with jackfruit, and is sure to surprise and delight even the skeptics at the table. The sauce is simple and punchy, and plays up the shockingly-convincing meatiness of the jackfruit.

Transforming a can of unfamiliar fruit into a meat alternative may sound daunting, but canned jackfruit in brine is already cut and cooked, so you‘re halfway there. One crucial tip: you need to get rid of as much of the brine flavor as possible. (Most canned low-acid vegetables, like artichoke hearts, are packed in the same kind of brine). To eliminate the salty, acidic taste of the liquid, I always soak the drained jackfruit in cold water if I have time, then rinse and drain really well. Also: Don’t add any salt to the dish until the very end, after you taste it. The jackfruit is usually salted enough.