Braised Jackfruit

Name: Braised Jackfruit
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp sugar; 1 tbsp water; 1 shallot (minced); 2 cloves of garlic (minced); 1/2 cup water; 2 tbsp soy sauce (or vegan fish sauce); 1 tbsp sweet chili sauce (optional); 1/2 tsp dark soy sauce ((for color)); 1/4 tsp ground black pepper; 1 14-ounce can young green jackfruit (drained and rinsed); 3 tbsp chopped green onions

This post may contain affiliate links. Please read our disclosure policy.

Juicy and incredibly tender jackfruit chunks cooked in a sweet and salty black pepper sauce! This Vietnamese-inspired braised jackfruit is hearty, packed with flavor, and ready in just 30 minutes. Serve with steamed rice, noodles, or quinoa!

This is hands down one of my favorite jackfruit recipes! It’s super quick to make, requires basic ingredients, and there is no need to cut or shred the jackfruit!

📘 What is Jackfruit

Jackfruit is an exotic fruit grown mostly in tropical Asian countries like Thailand, Vietnam, or The Philippines.

Jackfruit can be enjoyed ripe or unripe. When unripe, jackfruit has a very meaty texture, a bit similar to pulled pork, and a neutral flavor. When ripe, jackfruit has a bright yellow color and is very sweet.

Ingredients like jackfruit, shallots, green onions, soy sauce, and garlic.

🥣 How to Make Braised Jackfruit

To make this braised jackfruit, you will need just one pot and 8 ingredients:

Young green jackfruit – For this recipe, we will be using unripe green jackfruit. As opposed to the ripe one, which is yellow, green jackfruit is not sweet and has a light beige color. You can find green jackfruit sold in cans in most Asian stores, as well as some grocery stores.
Sugar – Since we will be making caramel, I highly recommend using white sugar. Coconut sugar would burn and yield a bitter flavor.
Garlic and shallots
Soy sauce – You can use regular soy sauce, coconut aminos for a gluten-free option, or vegan fish sauce.
Sweet chili sauce – Optional, for some heat. Use store-bought chili sauce like Chin-Su, or homemade sweet chili sauce.
Black pepper – Preferably freshly ground black pepper for a better flavor.
Green onions – For topping, green onions bring some freshness.

Sautéed shallots and garlic in a clay pot.

First, start by making caramel by heating the sugar in a clay pot or saucepan. Why caramelize the sugar? Simply because it will bring a deeper flavor to the sauce as well as a more appetizing color!

Once the sugar has caramelized, add the minced shallots and garlic, and cook for a few minutes.

Tip: If you want to make this recipe refined sugar-free, skip the caramel step. Sauté the aromatics in a teaspoon of oil instead, and add a couple of tablespoons of maple syrup when adding the rest of the liquid ingredients.

Green jackfruit with soy sauce in a clay pot.

Next, deglaze the pan with water and add the soy sauce, sweet chili sauce, ground black pepper, and jackfruit chunks.

Finally, cover with the lid and let simmer for about 20 minutes. This will allow the jackfruit to soak up some of the sauce and become super juicy!

Close up of braised jackfruit with green onions.

💬 FAQ

Can I use fresh, unripe jackfruit?

If you have access to it, then definitely, yes! You will want to use about 9 ounces of jackfruit.

How long does this braised jackfruit keep?

It will keep for up to 3 days in the refrigerator. Simply reheat over low-medium heat.

What to serve with this braised jackfruit?

This braised jackfruit is delicious served on top of white rice but can also be served with noodles, quinoa, or couscous. For a lighter option, serve it with sautéed greens like pak choi, spinach, or broccoli!

Close up of juicy jackfruit chunks on top of rice.

Whether you are new to cooking with jackfruit or not, this recipe is a must-try! It yields incredibly tender and juicy jackfruit that is perfectly sweet/salty/spicy! A delicious plant-based side dish!

🍲 More Jackfruit Recipes

Let me know in the comments if you try this recipe!

Braised jackfruit with green onions in a clay pot.

Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜