INGREDIENTS
1 package Plant-Based Pulled Pork from The Jackfruit Company
1-2 small french baguettes
1 T vegetable oil
1 T tamari or soy sauce
1 T honey
2 T water
1 tsp minced garlic
1 T scallions
Quick pickled vegetables (see below)
Fresh toppings (see below)
Quick Pickled Vegetables
1 medium carrot, cut into matchsticks
¼ c cucumber, thinly sliced
¼ c white vinegar
¼ c rice vinegar
½ c warm water
2 T sugar
1 t kosher salt
Toppings
Sliced jalapeno
Mint sprigs
Cilantro sprigs
Mayonnaise (or vegan substitute)
Sriracha (or other favorite hot sauce)
INSTRUCTIONS
First, make your quick pickled vegetables. In a glass container, combine warm water, sugar, salt and vinegars. Stir until sugar and salt are dissolved. Add vegetables, with additional water if needed to fully submerge. Cover and refrigerate until ready to use.
Next, make your simmer sauce. In a small bowl, combine the tamari, honey, water, garlic and scallions. Set aside.
To the stove! Heat 1 tablespoon of vegetable oil in a large non-stick skillet over high heat. Add Plant-Based Pulled Pork to the pan, spreading it out into a single layer. Reduce the heat to medium high.
Sauté for 2-3 minutes without stirring to create caramelization and crispy texture. Flip and repeat for another minute. Turn the heat to low. Remove jackfruit from pan and place on a cutting board. Using tongs or two forks, shred the jackfruit to create a pulled texture. Return the pulled jackfruit to the pan along with the tamari-honey sauce. Continue to stir until jackfruit is fully covered and sauce is warmed.
Finally, build your banh mi. Slice and open the loaves of bread. From bottom to top, add mayonnaise, Plant-Based Pulled Pork, quick-pickled carrots and cucumbers, cilantro sprigs, mint sprigs and jalapeños. For more heat, top with a good drizzle of sriracha. Cut in half and serve.