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Make Your Own Vegan Pulled Pork Burgers from Jackfruit

The jackfruit is an insider tip for vegetarians and vegans because its pulp can be used unripe like chicken or pork! So it’s no wonder that the latest food trend takes advantage of this meaty quality. Making your own vegan pulled pork burgers from jackfruit is currently a hit with foodies! Here is the recipe for it.

That’s how healthy the “vegetable meat” is jackfruit

The unripe jackfruit, which can be up to one meter long and weigh up to ten kilograms, has a consistency that is very similar to that of chicken breast fillet, which is why they are a great meat substitute. Ripe fruits taste similar to a mixture of pineapple and banana – but the taste of the kernels is more reminiscent of chestnuts.

Jackfruit is particularly rich in nutritious starches, which explains why they play an important role in countries of origin such as Southeast Asia or Brazil as a staple food and as a substitute for rice. With 27 milligrams per 100 grams, tropical fruits contain a high proportion of calcium, which is particularly important for healthy bones and teeth.

The seeds of the jackfruit are also small power packs because they are full of vitamins from the B group, magnesium, iron, and sulfur.

The vegan pulled pork burger recipe

The ingredients:

For the fruity barbecue sauce:

  • 2 juice oranges
  • 1 pineapple (approx. 125 g pulp)
  • 2 small onions
  • 1 tbsp canola oil
  • 200ml ketchup
  • 4 tablespoons maple syrup
  • 2 tablespoons Worcestershire sauce
  • 2 dried chili peppers

For the burger:

  • 1 can of jackfruit pieces (from the Asian store, about 560 grams)
  • 2 shallots
  • 1 clove of garlic
  • 3 tbsp canola oil
  • 2 burger buns
  • 4 lettuce leaves
  • 2 radicchio leaves
  • 1 tomato

The preparation:

  1. For the barbecue sauce, halve and squeeze the oranges. Measure out 100 milliliters of juice. Peel the pineapple and dice the flesh into small pieces. Peel and finely chop the onions.
  2. Heat the oil in a pan, add the onions and sauté while stirring. Drain the fat from the pan, leaving about 1/2 teaspoon.
  3. Add the pineapple, ketchup, maple syrup, orange juice, Worcestershire sauce, and chilies to the onions in the pan. Bring everything to a boil and simmer over medium heat for about five minutes.
  4. Hang a colander over a bowl. Pour in the sauce, press through the sieve with a ladle, and leave to cool.
  5. Now for the burger, rinse the jackfruit pieces under running water and drain.
  6. Peel shallots and garlic clove. Cut the shallots into narrow strips and finely chop the garlic.
  7. Heat the oil in a pan, and add the onion and sauté over medium heat. Then add the garlic and jackfruit pieces and sauté for about six minutes.
  8. Add the barbecue sauce to the pan and continue to simmer over low heat for another 15 minutes.
  9. In the meantime, toast the burger buns, and wash and drain the two lettuce leaves. Cut the radicchio into fine strips and the tomato into fine slices.
  10. Divide the jackfruit into fine fibers, place the lettuce leaves, tomato, pulled jackfruit, and radicchio on the bun halves, and fold them together – bon appetit!
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Food

Peppered Pork Tenderloin

Conjure up a holiday dish with the larded pork tenderloin. The cheese gives the fillet a special taste. The preparation is a bit time-consuming, but the preparation in the casserole makes up for it. Pork fillet is prepared differently, but a special taste experience for the holiday kitchen.

Ingredients for 4 persons

  • 2 small pork fillets
  • ½ onion
  • 100g Swiss or old Dutch cheese
  • ½ bunch of parsley
  • 1 level teaspoon paprika powder
  • ½ teaspoon of salt
  • 1 level tablespoon flour
  • 2 tbsp. dripping
  • 1 level teaspoon of instant meat broth
  • 1 cup of yogurt

Preparation

Remove fat and skin from the fillets; to do this, slide the knife under the skin and, with the blade slightly raised, slide under it to the end; this way you get meat without nicks but trimmed clean. Peel the onion and cut it into small cubes. Cut the cheese into sticks about 4 cm long. Wash the parsley, drain and finely chop.

Preparation

Rub the two fillets with paprika powder and salt. Using a sharp knife, insert the cheese sticks into the fillets so that they are about ¾ into the meat. The fillets then look like a hedgehog. Dust the fillets with the flour. Melt the fat in the casserole and brown the fillets on all sides; the cheese sticks melt away on the outside. Add the onion cubes, the instant stock, the yogurt, and the parsley, stir everything well, put the lid on, and cook the fillets on low heat for about 40 minutes.

Tip: serve with Maxim potatoes and Brussels sprouts tossed in butter.

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Food

Pea Soup with Sausages or Pork Neck

Especially in the cold season, people like hearty soups and stews. The classic pea soup fits perfectly here. A simple recipe that can also taste really good with small, sophisticated modifications. Whether as a starter or a complete meal, a classic pea soup takes some time but is not very time-consuming and still very tasty.

Ingredients for 4-6 people

  • 400 g dried unpeeled green peas
  • 1 spring onion or regular onion
  • 1 – 2 bunches of soup greens (carrot, celery, leek)
  • 600 g potatoes (preferably floury)
  • 6 Viennese sausages or 600 g Kasslernecken

  • ½ bunch parsley
  • ½ tsp dried marjoram
  • 1-2 tbsp clear broth
  • 1 bay leaf
  • 1 tbsp oil
  • 1 – 2 fine unboiled sausages (approx. 200 g)
  • 2 slices of toast bread
  • 1-2 tbsp butter
  • salt, pepper, and sugar

Side dishes

Hearty farmhouse bread or rye rolls

Preparation or preparation

  1. Wash the peas and soak them in 1 liter of cold water overnight.
  2. Clean the spring onion and cut it into small, fine rings (cut the onion into small pieces). Clean, wash and chop the soup greens. Peel the potatoes, wash and cut them into small cubes. Wash meat and parsley.
  3. Boil the peas together with the soaking water, 1 l water, broth, bay leaves, spring onions or onions, half each of the vegetables, potatoes, and parsley, and add the marjoram completely.
  4. Now add the Kasseler and let it simmer covered for about 2 – 2 ½ hours. Take the Kasseler out of the soup after about 1 ½ hour and let the other ingredients continue to simmer.
  5. If you want to use wieners as a meat garnish, simply add the sausages to the 15 simmer.
  6. After another 30 minutes, add the potatoes that were previously laid out separately and the remaining vegetables to the soup and let them cook.
  7. Heat the oil. Press the meat mixture from the bratwurst into small dumplings in the hot oil. Fry well on all sides for about 5 minutes, then remove. Dice the toast. Heat the butter in the frying fat and toast the toast in it until golden brown. Take out and set aside.
  8. Finely chop the remaining parsley. Season the soup with 1 pinch of sugar, salt, and pepper. Remove the Kassler from the bone and dice. Add the meatballs to the soup and serve.
  9. Scatter the bread cubes and parsley on top.

Useful additional knowledge

If you want to go faster, you can also use frozen peas, which saves you from having to soak them. If you don’t like Kassler or bratwurst, you can also vary it with wieners or meat sausage or, of course, you can enjoy the soup without any meat at all. And if you don’t like it so chunky, puree the soup and then add meat or sausages. For a quick version, you can also replace the soup vegetables with frozen soup vegetables. A dab of sour cream or crème fraîche gives the dish a finer note. As with almost all hearty soups, the same applies to the classic pea soup: it usually tastes better warmed up!

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Food

Roast Pork with Malt Beer Sauce

Roast pork with malt beer sauce is a hearty dish for a Sunday dinner with many guests.

Ingredients for 1 roast

  • 2 kg pork leg with crust
  • 2-3 carrots
  • 2 onions

  • 0.75 l clear broth (instant broth also possible)
  • 3 tbsp honey
  • 200 ml malt beer
  • 1 bunch marjoram
  • 1 tbsp mustard
  • Salt pepper
  • 1/2 cup cream
  • sauce binder

Preparation of roast pork with malt beer sauce

  • Score the rind from the leg. Then season the meat with salt and pepper and place in a roasting pan. Wash the carrots and onions, cut them into small pieces, and add to the pork leg. Fry the whole thing at 200° (gas mark 3) for about 2 hours.
  • After 30 minutes of roasting, pour 1/4 liter of broth over the leg. Gradually add another 1/4 liter of broth over time.
  • 15 minutes before the end of the roasting time, mix a marinade of honey and malt beer and brush the meat in the oven with it.

  • After about 2 hours, remove the roast and pour the remaining stock through a sieve and then strain.
  • Add the rest of the broth and the marjoram to the stock and let it simmer for a while.
  • Then thicken the sauce with the sauce thickened and refine with a dash of cream.
  • Season with salt and pepper.
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Czechia (Czech Republic)

Can you tell me about the role of meat, particularly pork, in Czech cuisine?

Introduction

Czech cuisine is known for its hearty and comforting dishes, many of which feature meat as a central ingredient. Pork, in particular, plays a significant role in Czech cuisine and is used in a variety of ways to create delicious and satisfying meals. Whether you are a meat lover or a vegetarian, understanding the role of pork in Czech cuisine can help you appreciate the country’s culinary traditions and explore its unique flavors.

Historical context

Pork has been a staple in Czech cuisine for centuries, dating back to the Middle Ages when pig farming was a common practice in rural areas. Pigs were raised for their meat, which was abundant and affordable, and it became a popular ingredient in traditional dishes. Even today, pork is still a primary source of protein in Czech cuisine and is often served during special occasions like Christmas and Easter.

Pork in traditional dishes

Pork is used in a variety of traditional Czech dishes, from soups and stews to roasted meats and sausages. One of the most popular dishes is vepřová pečeně, which is roasted pork with dumplings and sauerkraut. Another well-known dish is svíčková na smetaně, which is beef sirloin served with a creamy vegetable sauce, but can also be made with pork. Pork is also used to make hearty soups like gulášovka and kulajda.

Famous Czech pork dishes

In addition to traditional dishes, Czech cuisine has several famous pork dishes that are a must-try for any visitor. One of these is the knedlo-zelo-vepřo, which is a combination of dumplings, sauerkraut, and roasted pork. Another popular dish is the utopenci, which is a pork sausage pickled in vinegar and served as a snack or appetizer.

Regional specialties

Czech cuisine varies by region, and each area has its own specialties that feature pork. For example, in the Moravian region, you’ll find moravské vrabce, which is a dish made with pork belly, onion, and paprika. In the Bohemian region, the dish bramborák, which is a potato pancake with pork or other meat, is a favorite.

Modern twists on pork dishes

While traditional dishes are still popular in Czech cuisine, modern twists on pork dishes are gaining popularity. Chefs are experimenting with new ingredients and techniques to create dishes that are both traditional and contemporary. For example, you might find pork belly served with Asian spices or sous-vide pork with a fruit reduction.

Vegetarian and vegan options

While pork is a significant ingredient in Czech cuisine, there are also plenty of vegetarian and vegan options available. Many traditional dishes can be adapted to be meat-free or feature vegetables as the main ingredient. For example, you can try the traditional dish knedlíky with a mushroom or spinach sauce in place of the pork.

Conclusion

Pork is an essential ingredient in Czech cuisine, and whether you are visiting the country or simply want to explore its culinary traditions, understanding its role in traditional and modern dishes can help you appreciate the unique flavors and ingredients used in Czech cooking. From hearty stews to modern twists on classic dishes, pork is a versatile and delicious ingredient that is sure to satisfy any appetite.

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Estonia

Can you explain the concept of “mulgikapsad,” a traditional Estonian dish made with sauerkraut and pork?

Introduction: What is “mulgikapsad”?

“Mulgikapsad” is a traditional Estonian dish that consists of sauerkraut and pork. It is a hearty and flavorful meal that has been a staple in Estonian cuisine for centuries. The dish is typically served during the colder months, as it is warming and comforting.

The name “mulgikapsad” comes from the Mulgi region in southern Estonia, where the dish originated. Today, it is popular throughout the country and is often served at traditional Estonian restaurants and during cultural events. The dish is known for its simple yet delicious flavor profile, which is perfect for those who enjoy rustic and home-style cooking.

The history of “mulgikapsad”

“Mulgikapsad” has been a part of Estonian cuisine for centuries. It was originally a dish made by farmers during the colder months when fresh ingredients were scarce. The dish was made with sauerkraut, which was a staple in Estonian households, and pork, which was often raised on farms.

Over time, “mulgikapsad” became a popular dish throughout Estonia, and many variations of the recipe emerged. Some people added potatoes or carrots to the dish, while others used different cuts of pork. Despite these variations, the basic recipe remained the same, and “mulgikapsad” continued to be a beloved traditional dish in Estonian cuisine.

Ingredients required to make “mulgikapsad”

The ingredients required to make “mulgikapsad” are simple and easy to find. They include sauerkraut, pork, onions, and water. Some variations of the dish also include potatoes or carrots.

It is important to use high-quality ingredients when making “mulgikapsad” to ensure that the dish is flavorful and delicious. Fresh sauerkraut and pork are ideal, but if fresh sauerkraut is not available, canned or jarred sauerkraut can be used instead.

How to prepare “mulgikapsad”

To prepare “mulgikapsad”, first, the pork is cut into small pieces and browned in a pan. Next, onions are chopped and added to the pan, along with water. The sauerkraut is then added to the pan, and everything is simmered together until the pork is tender and the sauerkraut is cooked through.

Some variations of the dish also call for potatoes or carrots, which are added to the pan along with the sauerkraut. The dish is typically served hot, and leftovers can be stored in the refrigerator for several days.

Regional variations of “mulgikapsad”

While the basic recipe for “mulgikapsad” remains the same throughout Estonia, there are some regional variations of the dish. Some people in the Mulgi region add barley or beans to the dish, while others in northern Estonia add smoked meat or bacon.

These variations add extra flavor and texture to the dish, and each region has its own unique take on this traditional Estonian recipe.

Nutritional information about “mulgikapsad”

“Mulgikapsad” is a hearty and filling dish that is high in protein and fiber. However, it is also high in sodium and fat, due to the use of sauerkraut and pork.

To make the dish healthier, lean cuts of pork can be used, and the sodium content can be reduced by using low-sodium sauerkraut or by rinsing the sauerkraut before adding it to the pan.

Serving suggestions for “mulgikapsad”

“Mulgikapsad” is typically served hot, and it is often accompanied by boiled or mashed potatoes. It can also be served with bread or a side salad.

To add extra flavor to the dish, some people add a dollop of sour cream or butter to their serving of “mulgikapsad”. This adds a creamy and tangy element to the dish, which pairs well with the salty and savory flavors of the sauerkraut and pork.

Conclusion: Why you should try “mulgikapsad”

If you are looking for a hearty and flavorful traditional Estonian meal, “mulgikapsad” is the perfect choice. This simple yet delicious dish has been a part of Estonian cuisine for centuries and is loved by locals and visitors alike.

Whether you are in Estonia or cooking at home, “mulgikapsad” is a dish that is sure to warm you up and leave you feeling satisfied. With its savory flavors and rustic charm, it is a true taste of Estonian culture and cuisine.

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