I’m Ferreli, the woman behind @acupofjasminerice. I started my account in 2016 as a form of creative outlet. I needed to do something different besides my corporate job. I can’t remember if I came up with that handle because acupofjasminetea was already taken or I was in a phase where I ate ONLY jasmine rice. Haha! For others I only post pictures of food; for me it’s a form of self-expression. It’s also putting myself out there as I reveal bits and pieces of me in the captions and engage with people who comment on my posts.
I started my love for cooking when I was very little. I could think back to the time I made pancakes with my grandmother and fried shrimp crackers with my mom. Those were my early memories of cooking. I think I was 5 years old then! As a child, it was all play. Now that I’m an adult, my perspective of cooking has evolved and so has my palate. These days, most of my posts are inspired by food trends. I take delight in recreating dishes I’ve seen on Youtube and Instagram.
I don’t recall who followed who but I remember that my initial interactions with Allison was with her “guess the next dish” on Instagram. I soooo take pride on my correct answers. Lol! I also couldn’t help but be amazed if I guessed it wrong. I’d go “Wow! I didn’t think of that!” I also like that she follows themes because being organized is important to me. I recently tried to be consistent with my themes as well.
I’m excited and honored to be one of her Au-guests. Her theme this month is about fruits and it’s something I can incorporate with food trends. I chose jackfruit or langka because it is gaining popularity stateside. Instead of making a local dish (I can only think of Ginataang Langka. Hehe.), I decided to go for Vegetarian Pulled Pork because it’s something new for me. I’ve found recipes as old as 3 years but I only got to see it on IG about a month ago or so. I’m calling it vegetarian instead of vegan because I’m not sure if the ingredients of the barbecue sauce are all plant-based.
I hope you enjoy making AND eating this dish as much as did. It’s easy to make and it’s something you can add to your #meatlessmonday entry 😉
Recipe adapted from:
- 6-ingredient Pulled Jackfruit
- Jackfruit Pulled Pork
- Vegan Pulled Jackfruit
- How to Make BBQ Jackfruit
PREP TIME 10 MINS | COOKING TIME 1 HOUR | SERVES 4
- 1 pack (approx. 350g) pre-sliced young jackfruit
- 4 small red onions, chopped
- 3 cloves garlic, minced
- 1 cup barbecue sauce*
- 1/2 cup water
- 2 tbsp sunflower oil (or any cooking oil is fine)
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp brown sugar
*If you want to make a vegan version of this dish, you may source for plant-based barbecue sauce as a substitution.
- Chop the young jackfruit to smaller pieces so the core gets broken down and the “flesh” appears to have the pulled pork texture.
- Heat oil in a large pan and sauté the onions and garlic until slightly softened.
- Add in the jackfruit, spices, and brown sugar. Mix well.
- Add in water and simmer for 30 minutes until the jackfruit is tender and the liquid has almost been absorbed.
- Mash the jackfruit with a masher (I don’t have any so I used a wooden spoon. Lol!) until you achieve your desired pulled pork texture and the liquid has fully evaporated.
- Coat the jackfruit in barbecue sauce and toss well.
- Let sit for 3-5 minutes to brown the jackfruit and to give it a charred appearance.
- Serve warm and enjoy!
After a number of taste tests, my coworkers have said it really tasted like pork. At the same time, they could tell that the last batch I made (pictured) didn’t have the pulled pork feel because I didn’t shred it enough. So, chopping the core and mashing it thoroughly is really important if you want to really go for the pulled pork “look and feel”.
In addition, I agree with several blogs that I’ve read that the barbecue sauce can make or break this dish. I recommend the smoky flavor kind. Some blogs would also suggest pairing it with coleslaw. I’m not into mayo though… My coworkers and I enjoyed eating it plain with pickled jalapeños or kimchi on the side. We also had fun having it as pulled pork sliders. We just packed it and the pickled veggies in a tiny dinner roll and gobbled it up in one bite. Haha!
Photo Courtesy & Recipe Copyright © 2019 | Ferreli Virtudazo
– Ferreli Virtudazo