- Hey everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Today, as determined by a Twitter poll,
we are making some pulled pork burgers, but using jackfruit.
Yes, it's another video from my vegan/veggie playlist.
So, if you want some more ideas,
there's a link up here and down below in the video.
So, get some inspiration.
But, this is a packet of jackfruit.
So, you can get it the supermarkets, in brine,
and water, and all stuffs, sometimes in tins.
This is just one packet that I've got here,
original jackfruit pieces, sterilised.
And, it's basically, I have not,
I've never even tried it before.
I know it comes from like a really super crazy, spiky fruit.
A little bit looking like a durian.
But, the texture of the fruit can resemble meat,
and particularly pulled pork.
Can kinda see it a little bit
in the packet there anyway, what it's like.
So, I'm actually really intrigued for this.
So, we'll make our vegan pulled pork burger,
with homemade coleslaw, and barbecue sauce too.
Let's get cracking with the coleslaw first.
Remember, all the ingredients are on myvirginkitchen.com,
which is actually just about to be revamped.
Oh, and in the month of September,
I'm mulling over giving you guys control of the channel.
Basically what determine whatever request
the recipe is in the comments,
bearing in mind that I can actually physically do it,
I will do the most voted ones.
So, let me know what you think of that,
could be quite fun.
Our vegan coleslaw's gonna have olive oil in it,
and some mustard for some tang.
We've got some carrots, white cabbage,
red cabbage, and parsley.
So, I'm just gonna finely chop them up.
We're gonna put in only a quarter of the cabbage,
and I'm gonna julienne the carrots.
(crunching)
(scraping)
(crunching)
All right, so if you just sort of blend it
all together with your fingers.
Already we've got like four really cool,
strong, vibrant colours, the purple, the white,
the orange and the green.
I'm gonna push all of this into a mixing bowl.
All right, now that, nice super vibrant colour.
If there's any bits of cabbage, you know,
it should just fall apart anyway.
You can just sort of break up with your fingers.
But, we're now gonna really flavour this.
So, this is one, two, three, four tablespoons,
bit more for luck, apple cider vinegar.
I saw that in a TV show the other day,
someone actually did that, and I was like,
yeah I wanna try that.
One, two, three, four.
I think it's worked.
(grinding)
Bit of salt.
Bit of pepper.
I don't trust myself with this one.
This is eight tablespoons of extra virgin olive oil.
So, it's like a mayo-free coleslaw.
You can always get the vegan mayo if you wanna use that.
Now, I wanted to use whole grain mustard,
but we don't have any in the house.
So, we've got some Dijon.
This is four teaspoons of that,
obviously tweak it to your liking.
But, it's gonna give it a nice little tang.
And then, we just take our wooden spoon,
and basically lubricate all those vegetables.
Get the oil and the mustard all covering it,
and the vinegar soaking in there.
It's kind of sort of partially pickling it.
It's gonna be a real nice contrast
to the tangy barbecue sauce.
I really like these colours, I don't know why.
Nice.
So, I'm gonna just keep this in the fridge
for the time being.
Whilst the cole slaw's in the fridge,
let's have a look at the jackfruit.
Apparently it can come quite chunky,
in pieces like this.
Let's get it in this dish.
Okay, I just smelled it, and I don't know why
but I'm envisioning this, it's gonna smell like cat food.
But, it doesn't.
This is actual jackfruit.
And, I've seen like other recipes online,
we could use this to make like imitation crab cakes
and things like that.
You can see with that real texture in there.
I don't know what that is.
I feel it'd be more authentic
if I do try and rip it like this.
(clinking)
That is a little butch actually,
yeah, forks don't really work.
So, let's try the masher.
Yeah, there we go.
Yeah, that's actually working really, really well.
And, it kind of reminds me a bit more of like tuna,
or something like that.
All right, so let's make the barbecue sauce.
This is 400 grammes of ketchup.
Little shimmy of smoked paprika.
I love paprika.
Say a shimmy like a teaspoon.
This is some sriracha.
So, about two shots of that, give it heat.
This is some special Worcestershire sauce
that I bought, very nice.
And one, two tablespoons of brown sugar.
Just give it a little whisk together.
All right, and then we'll just warm it up.
Oh, and in other news, our jackfruit,
I totally found another packet that I bought last week
that I forgot about (laughing).
So, we've got loads now.
Bit of olive oil again.
And, push in our jackfruit.
I'm genuinely excited for this.
Everyone raves about how authentic it tastes.
So, here we go.
We just need to cook it off first.
So, I'm gonna keep stirring this
and warming it through.
And, in fact, with the spatula, as I'm warming it,
you can break down any bigger chunks still, as well.
(sizzling)
And then, we'll warm up the barbecue sauce as well.
Awesome.
This is going well.
So, just while that is warming through,
if you're not already following me on Instagram
@myvirginkitchen, I do loads of behind the scenes stories,
and take cool pictures like this.
Thank you to Yvanka.A, who's my latest follower.
Cheers then.
All right, beautiful.
I've gotta say, right now, it is starting to smell
a little more fruity than anything.
But, our warmed up barbecue sauce is now gonna drench it.
All right, and hopefully, as we stir this through
and warm it up together for another couple of minutes.
This would be great in a slow cooker as well.
You can see how, to me, that is starting,
all of a sudden, to look like pulled pork.
So, let's really warm it, as I say,
bring those flavours together.
And, we're pretty much done.
All right, so this is nice and warm through now.
Visually, right now, I am actually very convinced.
But, what's it gonna taste like?
Oh my gosh.
Yes.
You gotta say, that looks pretty darn realistic.
Just piling that on there.
Oh my gosh.
That coleslaw's going right on there.
Ah.
Check that out, that's huge.
And, if I just set the lid down on top, gently like that.
Oh, shiver me timbers.
Look at this beast.
I am so happy with that.
Obviously it all comes down to taste.
Remember this is gonna be a quite a strong kick.
Barbecue sauce, you can omit the sriracha,
or just use a store bought one if you want.
It's gonna be messy.
Oh wow.
Just give me a minute.
I've gotta be honest, despite the sensation of
a small splodge of that just falling on my leg,
it was actually phenomenally good.
The texture is there, the taste,
you can't even tell that is not pork.
I think it's the flavour in the coleslaw,
as well as the sauce,
that just merges together that classic combo.
Genuinely, I think you should try this.
If you have a bit like that individually,
you can actually taste the texture difference
a little bit more, it's a little bit softer.
Which, to me, isn't a bad thing.
But, you still get that chewiness.
I'm not trying to make you guys become vegan,
or vegetarian, I'm not myself either.
But, I'm just trying to open my eyes to trying new food.
And, I hope this playlist does inspire you to give it a go.
If you do, as always, no matter what recipe it is,
(clicking) send me a picture @myvirginkitchen,
let me know how you get on.
And, I'll see you again, next time.
Boom.