Pulled Adobo Jackfruit Sandwich
Author:
Ingredients
- Focaccia Bread
- 3 cups Plain Flour
- 1¼ cups Warm Filtered Water
- 3½ TBSP Extra Virgin Olive Oil
- 1½ TBSP Fresh Rosemary Leaves
- 2 tsp Dried Yeast
- 2 tsp Coconut Sugar
- 2 tsp Himalayan Salt
- 2 Garlic Cloves, chopped[br][br]
- Pulled Jackfruit Adobo
- 2 Tins of Young Green Jackfruit
- 1 Big Yellow Onion
- ½ cup Soy Sauce
- ½ cup Filtered Water
- 2 TBSP White Vinegar
- 2 TBSP Coconut Sugar
- 2 TBSP Extra Virgin Olive Oil
- 1 Medium Onion, sliced
- 4 Garlic Cloves, chopped
- 1 Dried Bay Leaf
- Salt and Pepper to taste[br][br]
- Filling and Extras
- Cucumber
- Tomatoes
- Mashed Avocado
- Fried Button Mushroom
Instructions
Focaccia Bread
- Mix water, yeast, sugar and 2 tablespoons of EVO oil in a small bowl, and set aside in a warm, draught-free place for 5 minutes or until frothy.
- Place flour and half of the sea salt in a separate bowl, make a well in the centre and pour in the yeast mixture.
- Mix it all together with a wooden spoon, then use your hands to bring the dough together in the bowl.
- Turn onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
- Brush a bowl with oil to grease it, place the dough and cover it with a plastic wrap or a damp tea towel.
- Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
- Heat the oven to 200°C. Brush a 20×30 cm Swiss roll pan with the remaining EVO oil.
- Press down the centre of the dough with your fist, turn it onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.
- Place the dough on the oiled pan, cover it with a damped tea towel and set aside in a warm, draught-free place for 20 minutes or until doubled in size.
- Brush the dough with a bit of EVO oil and sprinkle over rosemary, garlic and remaining salt.
- Bake in oven for 25-30 minutes or until golden brown.[br][br]
Pulled Jackfruit Adobo
- Heat EVO oil in a large frypan over low heat.
- Slice the onion, add it to the frypan and cook very slowly, stirring occasionally to prevent it from catching.
- When the onion slices are softened and tinged golden, add garlic, jackfruit, soy sauce and water, and cook them over low heat for a further 5-10 minutes, stirring occasionally.
- Add bay leaf, vinegar, and simmer it for about 2 minutes.
- Add the sugar, salt and pepper. Cover the pan and cook until the jackfruit is tender and easy to pull apart.[br][br]
Plating
- Cut the focaccia into desire size and then slice it in the middle.
- Spread the mashed avocado on one half of the focaccia.
- Add the pulled jackfruit adobo, caramelised onion and fried mushroom.
- Cover it with the other half, place a cucumber slice and tomato on top, and keep together with a wooden skewer.
- Serve with vegetable salad, grapes and aqua fava biscuits.
Notes
I was inspired to do my version of Filipino adobo, which is a Filipino’s all time favorite, but instead of using pork or chicken, I used the jackfruit. Adobo is typically eaten with rice. I took this photo at the beach while celebrating Australia day with my family. They loved my version of adobo and could not believe I did not use any meat.
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