Directions

Prep and flavor the jackfruit

1. Halve each wedge of jackfruit into two skinnier wedges. Then, by the handful, give them a squeeze to expel excess moisture and gently crush the pieces (don’t mind the garlic clove–like seeds that appear). Set aside.

2. In a large bowl, combine the hoisin sauce, soy sauce, sesame oil, sriracha, 1½ Tbsp of the brown sugar, five spice powder, garlic powder, and pepper. Taste and, if needed, add up to the remaining 1½ tsp sugar for a sweeter flavor.

Cook and pull the jackfruit

1. Set a 12-inch nonstick skillet over medium heat and add the neutral oil. When the oil barely ripples, add the shallots and fry gently, stirring, for 2 to 3 minutes, until soft and fragrant, with many browned bits. Add the jackfruit and scrape in all the seasonings. Let fry gently for 1 to 2 minutes to develop flavor (it will slightly darken), and then pour in the water.

2. Turn the heat to high, bring to a strong simmer, and then lower the heat to maintain the steady bubbling action. Cook for 5 to 8 minutes, stirring often and, if needed, pressing on big pieces to break them up. When the jackfruit is done, it will be moist and the liquid mostly gone. Turn off the heat and let cool for 5 minutes. Use two forks to pull and mash the fringelike pieces apart; leave meaty chunks for texture and stir to distribute. Let rest for 10 minutes for the flavors to settle and develop. Taste and add salt, if needed, before serving.