The food cultures of Guam and Hawaii are kindred in spirit. One thing people of both islands definitely love is a good lunch plate—and Kahlua pork often takes center stage. This vegan version from The Herbivorous Butcher Cookbook uses jackfruit as the stand-in for pork.
What you need:
2 (15-ounce) cans jackfruit, drained
¼ cup soy sauce
¼ cup pineapple juice
2 tablespoons liquid smoke
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
6 vegan sweet buns, for serving
What you do:
- Into a large bowl, break jackfruit into pieces. Add soy sauce, pineapple juice, and liquid smoke, and toss to coat. Sprinkle in salt and pepper and toss once more.
- In a large pan over medium-low heat, warm oil. Add jackfruit and increase heat to medium-high. Cook for 7 minutes, or until jackfruit is browned, gently breaking apart into a pulled pork style texture. Remove from heat.
- Layer inside sweet buns and serve.