Bao Bun Jackfruit BBQ Paired with a Rum-Inspired Sour
When the shallows come to shore to party, it’s a party in your mouth.
Thinking about the island antiquities of this duo, we used a rum-inspired sour that would compliment crisp and watery cabbage that was smeared with bbq and spice. If you’re a lover of tomato sauce and a dash of chili powder then you know that sweets make the musical beats of this taste bud hero.
About the beer:
In The Shallows: Wild Ale. Produced by Cerebral Brewing. This inventive concoction was conditioned on Coconut, Pineapple, Tangerine & Nutmeg... Cocktail Inspired, Intentionally Still.
About the meal:
We wanted to really capture the essence of the jack of all trade fruit of its own name, jack fruit. This lovely meat replacement craving can be manipulated to taste like anything, and when you’re using it in its natural shreddable form then it’s even easier to incorporate the easy-to-swallow texture. Now we combine that with the islands known for easy-drinker rum and inspired by the yeasts that bring forth a fruited source, we get magical spice and bbq delight, and in a bao bun no less. The smoothness of this particular bun gives way to even more of a delightful donut-type reminder. Sweet, savory, and spicey bring this dish right home.
I like to sip while I cook so there had to be two bottles of this flavor blaster. Especially when it came time to amp up the grilled mischief of delight and summer joy of American BBQs. Look at the sear lines on that pineapple!
What more can I say? Well, let’s get those beer notes in and I’ll convince you that this dish is your next favorite. Invite your best friends over for lunch on the beach or at your beach-envious party!
Why it pairs well:
The sweetness and spiciness of the jackfruit BBQ in a bao bun can be perfectly complemented by the complex flavors of a rum-inspired sour. The fruity and slightly sweet notes of the rum can enhance the natural sweetness of the jackfruit, while the sourness of the cocktail can cut through the richness of the BBQ sauce. The carbonation in the ale can also help cleanse the palate between bites, allowing you to fully enjoy the flavors of the bao bun. The combination of the two creates a unique and flavorful experience that is sure to please any food and cocktail-inspired beer lover. Overall, a rum-inspired sour provides a refreshing and complementary pairing for the Bao Bun Jackfruit BBQ.
Ingredients
1 can of young green jackfruit in water (20 oz)
1 tablespoon vegetable oil
1/2 cup BBQ sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon smoked paprika
1 teaspoon garlic powder
8-10 bao buns
Sliced cucumbers
Sliced scallions
Sriracha sauce (optional)
Instructions
Drain the can of jackfruit and rinse under cold water. Use your hands or a fork to shred the jackfruit into small pieces.
In a large skillet, heat the vegetable oil over medium-high heat. Add the shredded jackfruit and cook for 5-7 minutes, or until lightly browned.
In a small bowl, whisk together the BBQ sauce, soy sauce, rice vinegar, smoked paprika, and garlic powder.
Add the BBQ sauce mixture to the skillet with the jackfruit and stir to coat. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened and the jackfruit is tender.
Steam the bao buns according to package instructions.
To assemble, place a spoonful of the jackfruit BBQ mixture in the center of each bao bun. Top with sliced cucumbers, sliced scallions, and a drizzle of sriracha sauce, if desired.
Serve immediately and enjoy!
