Korean Style Pulled Jackfruit "Pork" Tacos

Photography by  Elisa Watson , styling by  Kate Bradley (Kenko Kitchen)  for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

Every 2 months I am going to feature another country and cuisine and post a recipe each week from that particular country/cuisine. First up is Korea! This is my more modern take on Korean food by taking on the Mexican fusion. These tacos are an absolute dream. 

Serves: 4-5


For the pulled jackfruit “pork”
1 can jackfruit in brine (drained)
1/3 cup water
1/4 cup tamari
2 tablespoons coconut sugar
2 cloves garlic
1” knob ginger (grated)
1 tbsp minced chilli
2 tbsp sesame oil
2 tbsp coconut oil
1/2 tsp kelp flakes
1 tbsp siracha

For the slaw
1 small cucumber
1/2 lime (juiced)
2 cloves garlic (minced)
1/4 red onion (sliced thin)
2 tbsp fresh coriander
1 tsp mirin

+ optional kewpie mayo or vegan mayonnaise

To serve
8-10 small corn tortillas

To start of the jackfruit we want to add all the ingredients into a small saucepan. Let sit over a very low heat for 2-3 hours. By this stage the jackfruit should have soaked up all the flavours and be easy to “pull” or shred with a fork. Set this aside.

To make the slaw simply cut the cucumber into half moons, squeeze on the lime juice and mix in with the minced garlic, sliced red onion, coriander and mirin.

To serve simply place some of the pulled jackfruit and slaw on each tortilla and enjoy!