1. Place the jackfruit in a fine mesh strainer. Allow to drain. Place the jackfruit in a stainless-steel mixing bowl. Break down the large chunks so it resembles pulled pork before cooking.
2. Place 2 oz. of grape seed oil in a heated, nonstick sauté pan large enough for the contents of the drained bag of jackfruit. As soon as the oil begins to smoke, add the jackfruit to the pan. Toss the pan frequently over medium-high heat until it is seared and caramelized. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
3. Place teriyaki sauce, Szechuan pepper sauce, water and grape seed oil in the pan with the jackfruit. Bring to a boil. Simmer 15-20 minutes until the mixture has thickened, cooking to your desired consistency. Stir frequently. Season to taste with salt and pepper. Allow to cool. Transfer to a nonreactive storage container. Refrigerate until needed. CCP: Refrigerate at 41°F or below.
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