8 hour stovetop jackfruit in some storebought pulled pork jar sauce (mostly pear puree and smoked paprika??), with Carib flavours (allspice, thyme, two scotch bonnets from the garden added whole) and other bits (cinnamon stick, couple cloves, bay leaf, stock powder). The pot sucked arse so there’s a whole bunch of burnt bits.
Plus steamed Brussels sprouts in butter with a sprinkle of sumac and salt, and basmati rice and a side of spicy fried fish from a jar
Like soft pulled pork - hence its popularity as a meat sub. It’s got a similar texture to muscle fibres, not stringy but idk what the word is. But holds a lot of flavour
Dinner is served. Again, two new dishes.
8 hour stovetop jackfruit in some storebought pulled pork jar sauce (mostly pear puree and smoked paprika??), with Carib flavours (allspice, thyme, two scotch bonnets from the garden added whole) and other bits (cinnamon stick, couple cloves, bay leaf, stock powder). The pot sucked arse so there’s a whole bunch of burnt bits.
Plus steamed Brussels sprouts in butter with a sprinkle of sumac and salt, and basmati rice and a side of spicy fried fish from a jar
dinzzzz
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Don’t expect it to be meat, but just a delicious vessel for flavour.
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Sad it’s not meat but it looks delicious
Flavour bomb! I’ve never had jackfruit - what’s the texture like? I imagine eggplat?
Like soft pulled pork - hence its popularity as a meat sub. It’s got a similar texture to muscle fibres, not stringy but idk what the word is. But holds a lot of flavour
Ooh tempted to try some then, I think the word is fibrous, as in stringy? Not sure!
Dinz!